Description
These chocolate chip cookies are made with browned butter, resulting in a rich, nutty flavor, a tender center, and crisp edges. Perfected through multiple trials, this recipe ensures consistent results at home.
Ingredients
Scale
- 270 g (2 1/4 cups) all-purpose flour
- 15 g (1 tbsp) cake flour or cornstarch
- 5 g (1 tsp) baking soda
- 8 g (1 1/2 tsp) fine sea salt
- 227 g (1 cup, 2 sticks) unsalted butter, browned
- 150 g (3/4 cup) granulated sugar
- 165 g (3/4 cup packed) dark brown sugar
- 2 large eggs
- 10 ml (2 tsp) pure vanilla extract
- 300 g (10–12 oz) semi-sweet chocolate chips
- Optional: Flaky sea salt for finishing
Instructions
- Melt the unsalted butter in a medium skillet over medium heat, stirring constantly for 5–7 minutes until deep golden brown. Transfer to a heatproof bowl and cool to lukewarm.
- In a medium bowl, whisk together the all-purpose flour, cake flour or cornstarch, baking soda, and fine sea salt.
- In a large bowl, whisk together the cooled brown butter with the granulated and dark brown sugars until smooth. Add the eggs and vanilla, mix until combined.
- Fold in the dry ingredients with a spatula until just combined.
- Gently fold in the chocolate chips.
- Scoop dough into balls and chill covered for 30–60 minutes.
- Preheat oven to 190°C (375°F). Line baking sheets with parchment. Space dough balls 5 cm (2 inches) apart. Bake for 10–12 minutes until edges are golden but centers look slightly underbaked. Cool on the pan for 5 minutes, then transfer to a cooling rack.
- Cool completely before serving for best flavor.
Notes
Chilling the dough improves flavor and texture. For chewier cookies, increase brown sugar and reduce granulated sugar.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 35mg