Brown Butter Chocolate Chip Cookies
Crisp-edged, chewy-centered cookies with nutty brown butter, pools of dark chocolate and a flake of sea salt on top.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 24
Banging the pan on the counter once as the cookies come out gives you ripples and a chewier middle. The dough scoops can be frozen raw and baked straight from the freezer, adding a minute or two.
Method
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Melt the butter in a light-colored saucepan over medium heat, swirling, for until it foams, smells nutty and turns golden brown with toasty flecks on the bottom. Pour into a large heatproof bowl, scraping in every brown bit, and cool .
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Whisk both sugars into the butter until smooth. Whisk in the eggs, yolk and vanilla until glossy.
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Stir in the flour, baking soda and fine salt until just combined, then fold in the chocolate. Chill the dough , or up to 2 days.
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Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
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Scoop the dough into 2-tablespoon balls and set them 2 inches apart. Bake one sheet at a time for , until the edges are set and the centers look slightly underdone.
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Sprinkle with flaky salt right out of the oven. Cool on the sheet before moving to a rack.
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