Brown Butter Chocolate Chip Cookies

25 mins
Serves 15
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Directions

  1. 1Add butter to a saucepan over medium-high heat.
  2. 2Add butter to a saucepan over medium-high heat.
  3. 3Add butter to a saucepan over medium-high heat.
  4. 4Allow butter to melt and brown while stirring continuously for approximately 5-8 minutes.
  5. 5Allow butter to melt and brown while stirring continuously for approximately 5-8 minutes.
  6. 6Allow butter to melt and brown while stirring continuously for approximately 5-8 minutes.
  7. 7Pour the brown butter into a large bowl and set it aside to cool slightly for 15-20 minutes.
  8. 8Pour the brown butter into a large bowl and set it aside to cool slightly for 15-20 minutes.
  9. 9Pour the brown butter into a large bowl and set it aside to cool slightly for 15-20 minutes.
  10. 10Chop the chocolate bar into small pieces.
  11. 11Chop the chocolate bar into small pieces.
  12. 12Chop the chocolate bar into small pieces.
  13. 13Add both sugars to the cooled brown butter and whisk until well combined.
  14. 14Add both sugars to the cooled brown butter and whisk until well combined.
  15. 15Add both sugars to the cooled brown butter and whisk until well combined.
  16. 16Add eggs and whisk until well combined and the mixture is lighter in color.
  17. 17Add eggs and whisk until well combined and the mixture is lighter in color.
  18. 18Add eggs and whisk until well combined and the mixture is lighter in color.
  19. 19Add heavy cream and vanilla, then whisk until well combined and the mixture appears like caramel.
  20. 20Add heavy cream and vanilla, then whisk until well combined and the mixture appears like caramel.
  21. 21Add heavy cream and vanilla, then whisk until well combined and the mixture appears like caramel.
  22. 22In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  23. 23In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  24. 24In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  25. 25Add the dry ingredients to the wet ingredients and gently fold until just combined.
  26. 26Add the dry ingredients to the wet ingredients and gently fold until just combined.
  27. 27Add the dry ingredients to the wet ingredients and gently fold until just combined.
  28. 28Add chocolate chips and chopped chocolate; gently fold until evenly dispersed.
  29. 29Add chocolate chips and chopped chocolate; gently fold until evenly dispersed.
  30. 30Add chocolate chips and chopped chocolate; gently fold until evenly dispersed.
  31. 31Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper.
  32. 32Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper.
  33. 33Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper.
  34. 34Cover the baking sheet with plastic wrap and place it in the refrigerator to chill for at least 3-4 hours or overnight.
  35. 35Cover the baking sheet with plastic wrap and place it in the refrigerator to chill for at least 3-4 hours or overnight.
  36. 36Cover the baking sheet with plastic wrap and place it in the refrigerator to chill for at least 3-4 hours or overnight.
  37. 37Preheat the oven to 375°F and line a large baking sheet with parchment paper.
  38. 38Preheat the oven to 375°F and line a large baking sheet with parchment paper.
  39. 39Preheat the oven to 375°F and line a large baking sheet with parchment paper.
  40. 40Space the cookies on the baking sheet 2 inches apart.
  41. 41Space the cookies on the baking sheet 2 inches apart.
  42. 42Space the cookies on the baking sheet 2 inches apart.
  43. 43Bake the cookies at 375°F for 12-15 minutes until the center is slightly puffed up and lightly golden, and the edges are golden and set.
  44. 44Bake the cookies at 375°F for 12-15 minutes until the center is slightly puffed up and lightly golden, and the edges are golden and set.
  45. 45Bake the cookies at 375°F for 12-15 minutes until the center is slightly puffed up and lightly golden, and the edges are golden and set.
  46. 46Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape them into a perfect circle.
  47. 47Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape them into a perfect circle.
  48. 48Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape them into a perfect circle.
  49. 49Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  50. 50Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  51. 51Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

Ingredients

  • 1 cup salted butter
  • 1 cup salted butter
  • 1 cup salted butter
  • 2 tbsp salted butter
  • 2 tbsp salted butter
  • 2 tbsp salted butter
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 tbsp heavy cream
  • 2 tsp vanilla bean paste or extract
  • 2 tsp vanilla bean paste or extract
  • 2 tsp vanilla bean paste or extract
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1.5 cups chocolate chips or chopped chocolate
  • 1.5 cups chocolate chips or chopped chocolate
  • 1.5 cups chocolate chips or chopped chocolate
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt

Equipment

panbowlwhiskspatulaknifecutting boardcookie scoopbaking sheetplastic wrapround cookie cutterwire cooling rack

Tips

  • For the best texture and flavor, chill the dough overnight or up to 48 hours.
  • If needed, immediately after baking, use a bowl or large round cookie cutter to shape the cookies into a perfect circle.
  • Press extra chocolate chips into the cookies immediately after removing them from the oven to get melty chocolate on top.
  • The cookies will continue to bake on the baking sheet while cooling, so don't be afraid to pull them right at the 12-minute mark if you like them less done.
  • If you like your cookies more done, keep them in the oven for 1-2 more minutes.