Description
Indulge in the rich, nutty flavor of these Brown Butter Chocolate Chip Cookies, featuring browned butter for a deep, toasted aroma combined with a mix of semisweet chocolate chips and wafers. Perfectly chewy with crispy edges and topped with flaky sea salt to enhance the sweet and salty profile.
Ingredients
Scale
Dry Ingredients
- 1 ½ cup all-purpose flour
- 1 cup bread flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp fine sea salt
Wet Ingredients
- 2 sticks (1 cup) unsalted butter, browned
- ½ cup granulated sugar
- 1 ¼ cup dark brown sugar
- 2 large eggs + 1 egg yolk
- 2 tsp vanilla extract
Chocolate
- 1 ½ cup semisweet chocolate chips
- 1 cup semisweet chocolate wafers
Topping
- Flaky sea salt for sprinkling
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Swirl continuously until it becomes foamy and the crackling stops. Continue cooking until brown bits form on the bottom and a nutty aroma emerges. Remove from heat and pour into a mixing bowl to cool.
- Add Sugars & Cool: Stir in the granulated sugar and dark brown sugar into the browned butter. Mix until combined and let the mixture cool completely to prevent cooking the eggs in the next step.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, and fine sea salt to evenly distribute the leavening agents and salt.
- Add Eggs & Vanilla: To the cooled butter-sugar mixture, add the two whole eggs, one egg yolk, and vanilla extract. Beat or whisk gently until fully combined.
- Combine Wet & Dry Ingredients: Slowly fold the dry ingredient mixture into the wet ingredients. Mix until just combined to avoid overworking the dough, which can lead to tough cookies.
- Add Chocolate: Fold in the semisweet chocolate chips and wafers evenly throughout the dough, ensuring distribution for every bite.
- Chill Dough: Wrap the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This firms the dough and helps intensify flavor while preventing spreading during baking.
- Preheat Oven & Scoop Dough: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper. Using a cookie scoop or spoon, portion out 3-tablespoon-sized balls of dough, spacing them about 3 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for approximately 12-14 minutes, until the edges are golden brown but the centers remain soft. Remove from the oven.
- Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm for an extra touch of flavor.
Notes
- Using browned butter adds a rich, nutty flavor that enhances the cookie’s depth.
- Chilling the dough is essential to prevent excessive spreading and improves texture.
- Mixing the dough until just combined keeps the cookies tender and chewy.
- Substitute bread flour with more all-purpose flour if unavailable but expect slightly softer cookies.
- Flaky sea salt sprinkled on top provides a lovely contrast to the sweetness.
