Brown Butter Chocolate Chip Cookies
Updated October 10, 2023
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
- Total Time
- 1 hour 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 cup/226 grams unsalted butter
2 ½ cups/320 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon (optional)
1 cup/220 grams light brown sugar
¼ cup/50 grams granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
12 ounces semisweet chocolate, preferably from a bar, roughly chopped (or use 12 ounces chocolate chips)
Flaky sea salt (optional), for topping
Nutritional analysis per serving
47 grams carbs; 54 milligrams cholesterol; 354 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 17 grams fat; 1 gram fiber; 179 milligrams sodium; 4 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5 minutes. Pour into a large bowl and set aside to cool.
- Step 2
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like. Line 2 rimmed sheet pans with parchment paper.
- Step 3
Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
- Step 4
Stir in the chocolate. Working one at a time, scoop out a ¼ cup of the dough and roll into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24 hours.
- Step 5
When ready to bake, heat oven to 350 degrees. Bake just until the edges start to turn golden, rotating halfway through, about 15 minutes.
- Step 6
Remove from the oven and bang the pan on the counter. (This creates a flatter, chewier cookie.) Sprinkle cookies with flaky sea salt, if you like. Let sit on the baking sheets for 5 minutes before moving to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
Private Notes
Comments
Suggest that the baking time with cookies this large is going to be more like 19-20 minutes for me. Love the tip about banging the tray on the counter. That is a boss move and I did it. The recipe really isn’t that salty, so the flaky salt on top is definitely welcome. And the verdict: these are great cookies! Love the chocolate to cookie ratio, and the cinnamon and brown sugar in the background just elevate the toastiness of the brown butter. Where has this been all my life?
Same fridge issue with an alternative to placing pre-scooped balls into a smaller container. Try rolling the dough into a log and refrigerating the log. Cut into the same number as the recipe’s yield and they’ll be a like size.
As for not enough room to chill on a sheet pan, I roll dough into balls and just use the mixing bowl to chill them in the fridge.
I think 8 ounces of chocolate chips, rather than 12, would be better; the cookie connoisseur in my household agrees that the chips-to-cookie ratio was too high. The browned butter adds wonderful flavor. I'll flatten the cookie balls next time to get (I hope) a crisper bite.
Can’t believe so many like this recipe. There are many that are so much better. These cookies came out sort of sandy and dry. I did not find anything chewy about them. I am afraid these cookies reminded me of Chips Ahoy.
Was I suppose to wait for the batter to cool before adding the chocolate? It mostly melted into the batter and sadly, they did not turn out well at all.