Description
Classic chocolate chip cookies with browned butter for a nutty flavor and chewy texture.
Ingredients
Scale
- 3/4 cup (168 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cup (220 g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt + more flaky sea salt for sprinkling
- 1 1/2 cups (255 g) semi-sweet chocolate chips or roughly chopped chocolate
Instructions
- Place the butter in a small saucepan over medium-low heat, stirring frequently until it becomes golden brown and foamy (about 5 to 7 minutes).
- Remove the browned butter from heat and let it cool for a few minutes.
- In a large bowl, mix the brown butter with brown sugar and granulated sugar using a spatula.
- Add the egg, extra yolk, and vanilla, mixing well.
- Fold in the flour, baking soda, and salt until no streaks of flour are visible; avoid overmixing.
- Gently fold in the chocolate chips until evenly mixed.
- Cover the dough and chill in the fridge for at least 1 hour, or overnight.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough from the fridge and let it soften for about 20 minutes.
- Scoop dough onto the prepared sheets, spacing about 2 inches apart.
- Bake for 12 to 13 minutes until the edges are light golden brown; cool slightly before serving.
Notes
Best served warm with milk or coffee. Store in an airtight container for up to a week or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg