Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies are pure comfort in handheld form. They are soft, chewy, rich, and finished off with a nice touch of sea salt. They will disappear quickly!
Servings: 30 Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 ½ cup brown sugar
- ¼ cup sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon sour cream
- 2 cups mini chocolate chips
- 1 cup dark chocolate chunks
- Sea salt, for topping
Instructions
- Preheat the oven to 350°F.
- In a frying pan, brown butter over medium heat, stirring constantly until butter turns an amber color. Remove from heat as soon as the butter starts to brown.
- Pour browned butter into a medium bowl and set aside to cool for 10-15 minutes.
- Add brown sugar and sugar into the brown butter. Stir until combined. Using an electric mixer, beat the egg, egg yolk, vanilla, and sour cream into the brown butter mixture until combined.
- In a medium bowl, whisk flour, baking soda and salt together. Gradually add dry ingredients into wet ingredients and beat on low speed until combined.
- Stir mini chocolate chips and dark chocolate chunks into cookie dough.
- Using a 1 inch cookie scoop, roll cookie dough and place on ungreased baking sheet(s).
- Bake for 10-11 minutes or until edges start to brown.
- Remove from the oven, sprinkle a bit of sea salt on each cookie, let sit on the cookie sheet for 5 minutes, then remove and place on a wire rack to cool.
Notes
- Even-sized cookies: Use a 1-inch cookie scoop for uniformly sized cookies.
- Cool the butter: Let browned butter cool for at least 10-15 minutes so it doesn’t cook the eggs when you add them.
- Don’t rush the resting: After baking, let the cookies rest 5 minutes on the pan before transferring to a wire rack. This helps them set and stay chewy.