Brown Butter Chocolate Chip Cookies
In short: Thick chocolate chip cookies made with nutty browned butter, chopped dark chocolate and flaky salt, with crisp rims and soft, dense centers. It takes about 37 min in total and makes 18 servings.
- Prep
- 25 min
- Cook
- 12 min
- Resting
- 1 h
- Total
- 37 min
- Servings
- 18
- Difficulty
- Medium
- Calories
- 235 kcal
Browning the butter takes five extra minutes and changes the whole cookie. The milk solids toast in the pan and give the dough a nutty, toffee-like aroma that plain creamed butter cannot match. Chopped dark chocolate melts into layers rather than dots, and a long rest in the fridge lets the flour absorb the liquid. Expect thick cookies with crisp rims and soft, slightly dense middles.
Instructions
- Melt the butter in a light-colored saucepan over medium heat, swirling often. It will foam, then turn amber and smell nutty after 5 to 7 minutes. Pour it, with all the brown specks, into a heatproof bowl.
- Whisk both sugars and the milk into the hot butter. Let the mixture cool for 10 minutes, then whisk in the egg, yolk and vanilla until glossy.
- Stir in the flour, baking soda and fine salt until just combined, then fold in the chopped chocolate.
- Cover and chill the dough for at least 1 hour, or up to 48 hours. It will firm up and the flavor deepens.
- Heat the oven to 180°C (350°F) and line two baking sheets with parchment paper. Roll the dough into balls of about 55 g (a generous 3 tablespoons) and place them 6 cm (2 1/2 in) apart.
- Bake for 11 to 13 minutes, until the edges are deep golden and the centers look just set. Sprinkle with flaky salt right away.
- Cool the cookies on the sheet for 5 minutes, then move them to a wire rack.
Tips
- Use a light-colored pan so you can see the butter change color, and pour it out the moment it smells toasted. It goes from nutty to burnt quickly.
- Browning drives off a little water, and the tablespoon of milk makes up for it. Do not skip it if your cookies come out crumbly.
Questions and answers
Do I have to chill brown butter cookie dough?
Yes, for at least an hour. The dough starts out soft from the warm butter, and chilling stops the spreading and gives a thicker, chewier cookie.
Can I brown the butter ahead of time?
Yes. Brown it up to 3 days ahead, cool it and keep it in the fridge. Warm it until just soft and pourable before you mix the dough.
Can I use salted butter?
You can. Leave out the fine salt, taste a little dough and add a pinch if it needs it. Flaky salt on top still works well.
How long does it take to make Brown Butter Chocolate Chip Cookies?
About 37 min in total: 25 min of preparation and 12 min of cooking.
How many calories are in Brown Butter Chocolate Chip Cookies?
About 235 kcal per serving, with 3 g of protein, 26 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 235 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 26 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 14 g |
| Sodium | 150 mg |
Estimated values, calculated from the ingredients.
