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The BEST Brown Butter Chocolate Chip Cookies

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Ingredients

Scale
  • 113 grams (1 stick) unsalted butter, cut into pieces
  • 15 grams water
  • 125 grams light or dark brown sugar
  • 30 grams granulated sugar
  • 60g egg yolks (from about 3 large eggs), at room temperature
  • 1 teaspoon vanilla extract
  • 165 grams all-purpose flour
  • 10 grams cornstarch
  • 3/4 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 6 ounces semi-sweet baking chocolate, roughly chopped

Instructions

  1. Brown the butter: Start by placing the butter in a light-colored pan and cooking over medium heat while stirring constantly. The butter will melt, then start to bubble and fizzle as it cooks. Keep stirring until it develops a deep amber color and a nutty aroma. This will take up to 10-15 minutes.
  2. Immediately pour the butter into a large heatproof bowl, scraping out the browned bits at the bottom of the pan. Add the water and allow to cool for around 15 minutes as you measure out the remaining ingredients.
  3. Make the dough: In a medium bowl, whisk the flour, cornstarch, salt, and baking soda until combined. Set aside.
  4. Once the brown butter is just barely warm, add the brown sugar and white sugar and whisk until smooth and the mixture lightens in color. Add the egg yolks and vanilla and whisk until combined.
  5. Add the dry ingredients to the wet ingredients and fold until there are no more streaks of flour in the dough. Fold in the chocolate chunks. The cookie dough will be thick and moist but not overly sticky.
  6. Shape the cookies and chill: Portion the dough into 7 large rounds, about 95g each. You can do this using your hands or an extra large cookie scoop. Place the shaped cookie dough onto a small baking sheet or plate lined with parchment paper to prevent sticking.
  7. Cover the dough with plastic wrap and chill for at least 2 hours and up to 1 day in the fridge.
  8. Bake: Preheat oven to 350°F (177°C). Line 2 medium or 1 extra-large baking sheet with parchment paper. 
  9. Arrange the chilled cookie dough onto the baking sheet(s). Bake for 14-17 minutes, or until the edges are golden brown and the centers look underdone. Pull the cookies out before they look finished, as they will continue to firm up as they cool.
  10. Allow the cookies to cool for 10-15 minutes before enjoying- the hot baking sheets will finish cooking the centers. Serve the cookies warm or transfer to a wire rack to cool completely.

Notes

  • Quickly bring ingredients to room temp: Place the eggs in a bowl with warm water for 10 minutes before cracking open and separating.
  • Use chopped baking chocolate, not chocolate chips.
  • Chilling the cookie dough past a day or so I've found makes the dough dry out. Freeze the cookie dough if you're not gonna bake it within 24 hours.

Nutrition

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