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Brown Butter Chocolate Chip Cookies

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This is my go-to chocolate chip cookie recipe. Not only do you not need to use a mixer, there is no chill time needed getting depth of flavor from the brown butter and sea salt.

Ingredients

Scale
  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 2 1/2 cups all purpose flour
  • 2 cups semi-sweet chocolate chips

Instructions

  1. In a medium saucepan (7- quart) over medium heat melt the butter and bring it to a boil. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color.
  2. Remove from heat and allow butter to cool for 20 minutes.
  3. While the butter is cooling preheat the oven to 350°F.
  4. Line a baking sheet with parchment paper and set aside.
  5. Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
  6. Stir in the flour until the dough comes together and the ingredients are evenly incorporated.
  7. Finally mix in the chocolate chips.
  8. Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart. *See note in the post for my trick to pretty cookie tops!
  9. Bake the cookies for 10 12 minutes until the edges are lightly golden and the centers are just set.
  10. Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
  11. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.

Nutrition

Find it online: http://ingredientidea.com/brown-butter-chocolate-chip-cookies/