BROWN BUTTER CHOCOLATE CHIP COOKIES

Serves 15
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Directions

  1. 1Brown the butter: Add the butter to a saucepan over medium-high heat.
  2. 2Brown the butter: Add the butter to a saucepan over medium-high heat.
  3. 3Brown the butter: Add the butter to a saucepan over medium-high heat.
  4. 4Allow to melt and brown, while stirring continuously (~5-8 mins).
  5. 5Allow to melt and brown, while stirring continuously (~5-8 mins).
  6. 6Allow to melt and brown, while stirring continuously (~5-8 mins).
  7. 7Continue cooking, stirring with a spatula, until the milk solids begin to brown and the color starts to deepen.
  8. 8Continue cooking, stirring with a spatula, until the milk solids begin to brown and the color starts to deepen.
  9. 9Continue cooking, stirring with a spatula, until the milk solids begin to brown and the color starts to deepen.
  10. 10Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl.
  11. 11Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl.
  12. 12Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl.
  13. 13Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added.
  14. 14Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added.
  15. 15Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added.
  16. 16Line a baking sheet with parchment paper to use later.
  17. 17Line a baking sheet with parchment paper to use later.
  18. 18Line a baking sheet with parchment paper to use later.
  19. 19In a separate medium bowl whisk together the flour, baking soda, baking powder, and salt.
  20. 20In a separate medium bowl whisk together the flour, baking soda, baking powder, and salt.
  21. 21In a separate medium bowl whisk together the flour, baking soda, baking powder, and salt.
  22. 22Once the brown butter has cooled, add both sugars and whisk until well combined.
  23. 23Once the brown butter has cooled, add both sugars and whisk until well combined.
  24. 24Once the brown butter has cooled, add both sugars and whisk until well combined.
  25. 25Add in the eggs and whisk until well combined and the mixture is lighter in color.
  26. 26Add in the eggs and whisk until well combined and the mixture is lighter in color.
  27. 27Add in the eggs and whisk until well combined and the mixture is lighter in color.
  28. 28Then, add in the heavy cream and vanilla.
  29. 29Then, add in the heavy cream and vanilla.
  30. 30Then, add in the heavy cream and vanilla.
  31. 31Whisk until well combined.
  32. 32Whisk until well combined.
  33. 33Whisk until well combined.
  34. 34Add the dry ingredients to the wet, and gently fold until just combined.
  35. 35Add the dry ingredients to the wet, and gently fold until just combined.
  36. 36Add the dry ingredients to the wet, and gently fold until just combined.
  37. 37Add the chocolate chips/chunks; gently fold until evenly dispersed.
  38. 38Add the chocolate chips/chunks; gently fold until evenly dispersed.
  39. 39Add the chocolate chips/chunks; gently fold until evenly dispersed.
  40. 40Use a large cookie scoop (#20; 3 tbsp) to scoop the dough out onto the baking sheet, placing the cookies next to each other.
  41. 41Use a large cookie scoop (#20; 3 tbsp) to scoop the dough out onto the baking sheet, placing the cookies next to each other.
  42. 42Use a large cookie scoop (#20; 3 tbsp) to scoop the dough out onto the baking sheet, placing the cookies next to each other.
  43. 43Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 3-4 hours or overnight.
  44. 44Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 3-4 hours or overnight.
  45. 45Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 3-4 hours or overnight.
  46. 46The next day or once ready to bake, preheat the oven to 375F.
  47. 47The next day or once ready to bake, preheat the oven to 375F.
  48. 48The next day or once ready to bake, preheat the oven to 375F.
  49. 49Line a large baking sheet with parchment paper.
  50. 50Line a large baking sheet with parchment paper.
  51. 51Line a large baking sheet with parchment paper.
  52. 52Space the cookies on the baking sheet 2” apart from each other.
  53. 53Space the cookies on the baking sheet 2” apart from each other.
  54. 54Space the cookies on the baking sheet 2” apart from each other.
  55. 55Bake at 375F for 12-15 minutes, until the center is slightly puffed up, lightly golden, and the edges are golden and set.
  56. 56Bake at 375F for 12-15 minutes, until the center is slightly puffed up, lightly golden, and the edges are golden and set.
  57. 57Bake at 375F for 12-15 minutes, until the center is slightly puffed up, lightly golden, and the edges are golden and set.
  58. 58Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle.
  59. 59Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle.
  60. 60Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle.
  61. 61Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  62. 62Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  63. 63Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
  64. 64Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.
  65. 65Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.
  66. 66Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.

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, at room temperature
  • 2 eggs, at room temperature
  • 2 eggs, at room temperature
  • 2 tbsp heavy cream, at room temperature
  • 2 tbsp heavy cream, at room temperature
  • 2 tbsp heavy cream, at room temperature
  • 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 of choice
  • 1.5 cups chocolate chips or chopped chocolate of choice
  • 1.5 cups chocolate chips or chopped chocolate of choice
  • Flaky sea salt, for serving
  • Flaky sea salt, for serving
  • Flaky sea salt, for serving

Equipment

saucepanlarge bowlbaking sheetparchment papermedium bowlwhiskspatulalarge cookie scoop (#20; 3 tbsp)plastic wrapwire cooling rackbowl or large round cookie cutter

Tips

  • Highly recommend chilling the dough overnight (or up to 48 hours) for the best texture and flavor.
  • To get melty chocolate on top, press extra chocolate chips into the cookies immediately after removing them from the oven.
  • The cookies will continue to bake on the baking sheet while they are cooling, so don't be afraid to pull them right at the 12 minute mark.
  • If you like your cookies more done, keep them in the oven for 1-2 more minutes.