Infused with the toffee-like flavor of browned butter, loaded with semisweet chocolate, and topped off with flaky sea salt, these brown butter chocolate chip cookies are world-class cookies.
Full Printable Recipe: https://sugarspunrun.com/brown-butter-chocolate-chip-cookies/
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1 cup unsalted butter cut into Tablespoon-sized pieces (225g)
1 cup light or dark brown sugar¹ (200g)
2/3 cup white sugar (135g)
2 large eggs room temperature
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour (340g)
1 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 oz semisweet chocolate² chopped into pieces (285g)
flaky sea salt for sprinkling optional but so good!
How to Brown Butter (it's easy!)³
Before you can go any further we need to brown our butter. Place your butter pieces into a medium-sized saucepan (preferably a light colored one--this will make it easier to tell once your butter has browned) and melt the butter over low/medium-low heat.
Once butter has melted, increase stovetop heat to just above medium heat.
Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble, pop, and sizzle. Once the bubbling/popping slows, the butter will begin to turn brown.
Watch the butter very carefully at this point, and as soon as it begins to brown (and you smell that beautiful nutty aroma of browned butter), remove from heat quickly and pour into a large, heatproof bowl.
Allow butter to cool at room temperature for at least 30 minutes or until no longer warm to the touch before proceeding with the recipe.
Once your butter has cooled, add sugars and stir well.
Add eggs and vanilla extract and stir well.
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt (not flaky sea salt).
Gradually add your flour mixture to butter mixture, stirring until ingredients are completely combined.
Add chopped chocolate pieces and stir well so that chocolate is well distributed through the batter.
Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
About 15 minutes before dough has finished chilling/before you are ready to bake, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
Once dough has finished chilling scoop by about 2 Tablespoon-sized portions. Gently roll the dough between your palms so that you have a round ball, then place cookie dough at least 2" apart on prepared cookie sheet.
Bake on 350F (175C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
Let cookies cool for about a minute then sprinkle lightly with flaky sea salt.
Allow cookies to cool completely on baking sheet, then enjoy!
¹I like to use half light and half dark brown sugar, just because I usually have both on hand and like the blend. Either variety will work fine in this recipe, though. Cookies made with light brown sugar will be lighter in color, cookies made with dark brown sugar will be darker in color and slightly richer in flavor.
²You can substitute chocolate chips instead, you'd need about 1 3/4 cups chocolate chips.
³If you've never browned butter before and are nervous about the process, make sure to watch my video below so you can see exactly how I do it.
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