Brown Butter Chocolate Chip Cookies
Recipe by gingham
Browning the butter takes five extra minutes and makes them taste of toffee.
A recipe written for gingham, free to cook from. Save it to plan it, shop for it, and change it as your own.
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups chocolate chips or chopped chocolate
- Flaky salt, for the tops, optional
Method
Melt the butter in a light-colored pan over medium heat. Keep cooking, swirling often, until it foams, smells nutty, and the bits on the bottom turn golden brown, 5 to 7 minutes. Pour it into a large bowl, scraping in the brown bits, and let it cool for 15 minutes.
Whisk both sugars into the butter, then the eggs and vanilla, until glossy, about 1 minute.
Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate.
Chill the dough for 30 minutes, or up to 2 days, so the cookies don't spread too thin.
Heat the oven to 350°F and line two sheet pans with parchment. Scoop the dough into 2-tablespoon balls, about 2 inches apart.
Bake for 10 to 12 minutes, until the edges are golden and the middles still look a little soft. Sprinkle with flaky salt and let them cool on the pan for 5 minutes.
Notes from the source
Light-colored pans make it easy to see when the butter is brown. The baked cookies keep for 3 days in a closed tin.