Description
These Browned Butter Chocolate Chip Cookies boast a rich, nutty flavor from perfectly browned butter combined with sweet, melty semi-sweet chocolate chunks and a hint of flaky sea salt for a delightful balance. Chilling the dough overnight ensures a soft yet chewy texture that melts in your mouth.
Ingredients
Butter Mixture
- 1 cup (2 sticks / 227 g) Challenge® unsalted butter, room temperature
- 1 ½ cups (300 g) light brown sugar, lightly packed
- 2 teaspoons vanilla bean paste
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
Additional Ingredients
- 3 large eggs (5.3 ounces), room temperature
- 12 ounces semi-sweet chocolate, roughly chopped
- Flaky sea salt for topping
Instructions
- Brown the butter: Melt the butter in a stainless steel skillet over medium-high heat, swirling occasionally. Watch for foaming and brown specks forming; stir and scrape constantly to avoid burning. Once it turns chestnut brown and smells nutty, immediately remove from heat.
- Combine butter and sugar: Pour the browned butter into a heat-safe bowl. Add the brown sugar and stir to combine. Let this mixture cool for 15-20 minutes.
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and baking powder until well combined.
- Add eggs and vanilla: Once the browned butter mixture has cooled, add the eggs and vanilla bean paste. Whisk thoroughly until smooth.
- Mix in dry ingredients: Gradually fold the flour mixture into the butter-egg mixture using a rubber spatula until just combined.
- Fold in chocolate: Gently fold the roughly chopped semi-sweet chocolate into the dough until evenly distributed.
- Chill the dough: Using a 3-tablespoon scoop, drop balls of dough onto a parchment-lined baking sheet. Cover and refrigerate the dough balls for 24 hours to develop flavor and texture.
- Prepare to bake: Remove the chilled dough from the refrigerator and let rest at room temperature for 30 minutes. Preheat your oven to 350°F and line baking sheets with parchment paper.
- Bake the cookies: Place the dough balls about an inch apart on the lined baking sheets. Bake for 12-14 minutes or until edges are golden brown but centers remain slightly soft. Begin checking at 10 minutes for preferred doneness.
- Add finishing salt and cool: Remove cookies from the oven and sprinkle flaky sea salt on top while still warm. Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough for 24 hours enhances flavor and improves texture for a chewier cookie.
- Use a light-bottomed pan for browning butter to prevent scorching.
- Watch the butter carefully as it browns to avoid burning the milk solids.
- Room temperature eggs and butter help to achieve a smooth dough consistency.
- Flaky sea salt on top balances the sweetness and heightens the chocolate flavor.
- Cookies are best enjoyed within 3 days or can be frozen for longer storage.
- Prep Time: 25 hours
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
