Get the Recipe:
Brown Butter Salted Chocolate Chip Cookies
Yield
48
Prep Time
25 minutes
Cook Time
12 minutes
With chunks of melty chocolate and the rich, nutty flavor of brown butter, these Brown Butter Salted Chocolate Chip Cookies hit the perfect mix of salty and sweet. Sink your teeth into one of these moist, chewy cookies and brace yourself for a flavor explosion!
Ingredients
- 1 cup (226g) unsalted butter
- 2 & 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon coarse salt, plus more for tops of cookies if desired
- 1 cup (200g) firmly packed light brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups (340g) semisweet chocolate chips or chopped chocolate
Instructions
- Place the butter in a medium saucepan. Heat over medium heat, stirring frequently. Once the butter melts and begins to foam, continue to cook until brown specks start to form on the bottom of the pan. The butter will slowly stop foaming and will have a nutty aroma. Set aside to cool slightly.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the cooled butter, brown sugar, and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing until almost combined. Stir in the chocolate chips.
- Cover and refrigerate the dough for an hour.
- Preheat oven to 350°F. Line baking pans with parchment paper or silicone liners.
- Drop the dough by tablespoonfuls onto the prepared pans. If desired, lightly sprinkle the top of each cookie with a pinch of coarse salt.
- Bake, one pan at a time, for 12-15 minutes, or until lightly browned. Place the pans on a wire rack and allow to cool for 5 minutes. Then, transfer the cookies from the pan to wire racks to cool completely.
Notes
To Store: Keep in an airtight container at room temperature for up to 3 days.
To Freeze: Freeze the dough in balls on a baking sheet, then transfer to a freezer bag. Let thaw fully, then bake as normal. To freeze after baking, wrap tightly or keep in an airtight freezer-safe container.