Brown Butter Chocolate Chip Cookies

Name: Brown Butter Chocolate Chip Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 4 servings
Cuisine: American
Ingredients: unsalted butter 120 g; brown sugar 90 g; white sugar 40 g; egg 1 ea; all-purpose flour 180 g; baking soda 0.5 tsp; salt 0.5 tsp; dark chocolate chips 130 g

Quick answer

Total time: 34 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Browning the butter until the milk solids turn golden gives these cookies a toasty smell of hazelnut and toffee that plain melted butter lacks.

The one real risk is the pan of butter itself: the brown specks at the bottom go from golden to burnt quickly, so stay with it once it starts foaming.

Ingredients

servings

IngredientAmount

egg1 ea

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Instructions

6 steps

1

Place 120g unsalted butter in a heavy saucepan and melt it over medium heat.

Once it foams, swirl the pan gently and watch the browned milk solids on the bottom so they toast without burning.
2

Remove the butter from the heat as soon as it turns deep golden and smells nutty.

Pour it into a heatproof bowl and cool for about 10 minutes, until warm but not hot enough to melt the dough.
3

Add 90g brown sugar and 40g white sugar to the warm browned butter and mix until the sugar looks like damp sand.

Add 1 egg and stir firmly for 2 minutes, until the mixture turns glossy and slightly thick.
4

Sift in 180g all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Fold with a spatula only until the dry streaks almost disappear, stopping before the dough becomes tight or overworked.
5

Add 130g dark chocolate chips and fold two or three times, just enough to distribute them.

Divide the dough into 8 balls, set them well apart on a parchment-lined tray, and chill for 15 minutes to control spreading.
6

Bake in a 180°C preheated oven for 12 to 14 minutes.

Pull the cookies when the edges look set but the centers still look soft, then rest them on the pan for 5 minutes so residual heat finishes the centers.