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Brown Butter Chocolate Chip Cookies

5 from 1 vote
These Brown Butter Chocolate Chip Cookies are crispy on the edges and soft and chewy in the middle. With nutty, caramelized browned butter and pools of melty chocolate, they're everything you could want in a cookie.
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Yield10 cookies
Prep Time25 minutes
Resting Time 1 hour 45 minutes
Total Time2 hours 10 minutes

Equipment

Ingredients

Cookie Dough

  • 185 g unsalted butter
  • 140 g dark brown sugar
  • 60 g granulated sugar
  • 1 whole large egg + 1 egg yolk room temp
  • 1 tsp vanilla extract
  • 220 g all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cardamom optional, but recommended
  • 150 g 70% dark baking chocolate or your preferred chocolate

Topping

  • flaky sea salt

Instructions
 

Brown the butter and cool

  • Melt the butter in a saucepan over medium heat, stirring constantly as it bubbles and turns golden brown. When it smells nutty, it’s done!
    185 g unsalted butter
  • Remove from the heat and transfer the browned butter to a bowl. Let it cool until it’s soft but firm enough to scoop—this usually takes around 45 minutes in the fridge (give it a stir after 20 minutes), or you can speed things up in the freezer by stirring every 5 minutes.

Mix the wet ingredients

  • In a stand mixer fitted with the paddle attachment, or if you'd like to do it by hand, in a large mixing bowl with a whisk, beat the softened cooled brown butter with the sugars for 3-4 minutes until slightly lighter in color.
    140 g dark brown sugar, 60 g granulated sugar
  • Add the egg, egg yolk, and vanilla extract and mix for a couple of minutes until thoroughly combined.
    1 whole large egg + 1 egg yolk, 1 tsp vanilla extract

Combine the dry ingredients

  • In a separate bowl, whisk together the dry ingredients.
    220 g all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/4 tsp baking powder, 1/4 tsp ground cinnamon, 1/8 tsp ground cardamom

Combine the wet and dry

  • Add the dry ingredients to the wet ingredients and mix with a silicone spatula until just combined. Be careful not to overmix.
  • Chop the baking chocolate into uneven chunks for a mix of big, melty pockets and smaller bits. Gently fold them into the cookie dough, ensuring they're evenly distributed.
    150 g 70% dark baking chocolate

Chill the dough

  • Cover the dough and chill in the fridge for at least 60 minutes, or preferably overnight.

Bake

  • Preheat the oven to 320℉ (160℃) fan-assisted (or 350℉/175℃ if using a conventional oven). Line two baking sheets with parchment paper.
  • Scoop about 70 g of cookie dough for each cookie and roll them into rough balls. Place the dough balls on the baking sheets, spacing them out for spreading (about 5 cookies per tray).
  • Bake for 12-14 minutes, or until the edges are golden and the centers are still soft.

Finishing touches

  • After baking, sprinkle with flaky sea salt and let the cookies cool on the baking sheet for 5 minutes. Then, use a spatula to transfer them to a cooling rack. Enjoy!
    flaky sea salt

Recipe Video