Browned Butter Chocolate Chip Cookies
Browned Butter Chocolate Chip Cookies
1
cup
(2 sticks) butter
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, whisked
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
flaked sea salt, for sprinkling
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, whisked
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
flaked sea salt, for sprinkling
Method:
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In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
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While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
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Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
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Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
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Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
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Store airtight at room temperature for up to 3 days.