Chewy Brown Butter Chocolate Cookies
Indulge in rich Brown Butter Chocolate Cookies with semisweet chunks and a sprinkle of flaky salt for a nutty, decadent American treat.
Equipment
- light-colored saucepan
- heatproof bowl
- hand mixer
- stand mixer
- mixing bowl
- whisk
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- baking sheets
- parchment paper
- oven
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter
- 1 1/4 cups light brown sugar packed
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 8 oz semisweet chocolate finely chopped
- flaky sea salt for sprinkling
Instructions
- Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Swirl the pan occasionally until the butter melts, foams, and develops brown specks at the bottom with a nutty aroma, about 5-8 minutes. Immediately pour the browned butter into a large heatproof bowl to stop the cooking process.
- Let the browned butter cool for 15 minutes until warm but not hot. Add 1 1/4 cups packed light brown sugar and beat with a hand mixer or stand mixer on medium speed until fully combined and smooth, about 2 minutes.
- Add 1 large room-temperature egg and 2 teaspoons vanilla extract to the butter-sugar mixture. Beat on medium speed until the mixture becomes light and creamy, about 1-2 minutes.
- In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined with no visible flour streaks.
- Fold 8 ounces finely chopped semisweet chocolate into the dough using a spatula until evenly distributed. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to firm up.
- While dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop 2-tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared sheets.
- Bake cookies for 10-12 minutes until edges are set and centers appear slightly soft. Immediately sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Let dough chill for at least 30 minutes to firm up for easier scooping. Use a light-colored saucepan to better see the butter browning.