These brown butter chocolate chip cookies are an indulgent twist on the classic cookie, delivering a rich, nutty flavor that pairs perfectly with chunks of dark and milk chocolate. The process of browning the butter adds a deep, caramelized note to the dough, elevating these cookies to a whole new level of deliciousness. Finished with a sprinkle of flaky sea salt, these cookies are crispy on the edges and soft in the center, with pools of melted chocolate in every bite. Whether you enjoy them fresh from the oven or after they’ve cooled to room temperature, these cookies are guaranteed to become a favorite.
Why You'll Love This:
You’ll love these cookies because they combine the best of both worlds: the comforting familiarity of chocolate chip cookies with the sophisticated flavor of brown butter. The browned butter infuses the dough with a nutty, toasty aroma that complements the sweetness of the chocolate and the slight tang from the hint of lemon juice. These cookies are not only delicious but also have a perfect texture—crisp around the edges and chewy in the center. The addition of flaky sea salt on top provides a delightful contrast, enhancing the richness of the chocolate and adding a touch of elegance to every bite. Plus, the dough can be prepared in advance and even frozen, making it easy to enjoy freshly baked cookies whenever the craving strikes.
Perfect Occasion:
These brown butter chocolate chip cookies are perfect for any occasion, whether you’re hosting a casual get-together, baking for a special celebration, or simply treating yourself. They’re ideal for enjoying with a cup of coffee or a glass of milk, and they make a wonderful addition to holiday cookie trays or as a homemade gift for friends and family. Their rich flavor and beautiful presentation also make them a standout dessert at dinner parties or as a sweet finale to a meal.
Decoration Tips:
To enhance the presentation of these cookies, consider adding a few extra chocolate chunks to the tops of the cookies just before baking. This will create appealing chocolate pools on the surface, making the cookies look even more irresistible. After baking, sprinkle a small pinch of flaky sea salt over each cookie while they’re still warm for a burst of flavor and a touch of visual appeal. If you’re making these cookies for a special occasion, you could also drizzle them with a bit of melted chocolate or sprinkle them with edible gold flakes for an extra touch of luxury.
Ingredients:
For the Dough:
- 1 cup (220g) salted European butter, plus 2 tablespoons (can be any type of butter)
- 1 3/4 cups (228g) all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 cup (152g) dark brown sugar, tightly packed
- 1/2 cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon fresh lemon juice
- 1 large egg plus 1 egg yolk
For the Chocolate:
- 6 ounces dark chocolate, chopped
- 3 ounces milk chocolate, chopped (hazelnut milk chocolate recommended)
For Finishing:
- Flaky sea salt, for sprinkling on top
Instructions:
- Brown the Butter: Slice the butter and add it to a medium saucepan over medium heat. Stir continuously as the butter melts and begins to bubble. The butter will change from a bright yellow to a foamy, golden brown color. Once it reaches a rich amber hue and has a nutty aroma, remove it from the heat. Pour the browned butter into a measuring glass, and add 1-2 extra tablespoons of butter to make exactly 1 cup. Stir until fully melted, then set aside to cool.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Set aside.
- Combine Wet Ingredients: Once the browned butter has cooled (it can still be slightly warm), pour it into a large mixing bowl. Add the dark brown sugar and granulated sugar, and whisk until thoroughly combined. Add the vanilla extract, lemon juice, egg, and egg yolk, whisking vigorously until the mixture becomes lighter in color and well-combined.
- Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Just before the flour is fully incorporated, add the chopped dark and milk chocolate. Continue folding until the dough is fully combined. The dough will be sticky but should hold its shape when scooped.
- Chill the Dough: Using an ice cream scoop or a 1/4 cup measure, scoop the dough onto a parchment-lined plate or baking sheet. Ensure that each scoop of dough has a piece of chocolate on top. Place the plate of cookie dough in the refrigerator, uncovered, and chill for at least 4 hours, preferably overnight for the best flavor and texture.
- Bake the Cookies: The next day, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Place 3-4 cookies onto the tray, spacing them well apart. Bake for 12-14 minutes, or until the edges are golden and the centers are pale and puffed. If needed, use the inside rim of a fork to gently shape the cookies immediately after they come out of the oven.
- Finish and Serve: Sprinkle each cookie with a pinch of flaky sea salt while still warm. Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy them at room temperature for the best flavor and texture.
Pro Tip: The dough freezes well, so to keep a stash of cookie dough in your freezer, follow the instructions to chill the dough overnight. The next day, transfer the chilled dough balls to a freezer storage bag and freeze for up to a few months. When ready to bake, follow the same instructions as above.
