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4.70 from 10 votes

Chocolate Lovers Brown Butter Chocolate Chip Cookies

Puddles of semi sweet chocolate with a salty sprinkle of flaked sea salt and then the rich flavor from brown butter in these chocolate chip cookies makes them the classiest chocolate chip cookie ever.
Prep Time1 hour
Cook Time8 minutes
Total Time1 hour 8 minutes
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American
Keyword: chocolate, chocolate chip cookies, dessert
Servings: 16
Author: Sweet Basil

Ingredients

  • 14 Tablespoons Butter unsalted
  • 2 1/3 Cup Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 Cup Brown Sugar Dark is fine too
  • 1/2 Cup Sugar + 2 Tablespoons
  • 2 teaspoons Vanilla
  • 2 Large Eggs
  • 2 Cups Chocolate Baking Chunks Scharffen Berger Semi Sweet, I buy at Target or Amazon. see note
US Customary - Metric

Instructions

  • Place the butter in a small skillet pan over medium heat and cook for about 5 minutes - stirring almost constantly. The butter should start to go foamy and be lightly browned. Remove from heat and scrape butter (and any brown specks) into a bowl. Place the bowl in the refrigerator and bring the butter back to room temperature; about an hour. Do NOT chill.
    14 Tablespoons Butter
  • Once the butter is back to room temp, not hot or cold, Preheat oven to 375 degrees (F). Line 2 large baking sheets with silpats and set aside.
  • In a bowl, whisk together the flour, baking soda, and salt; set aside.
    2 1/3 Cup Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Salt
  • In the bowl of a stand mixer with the paddle attachment, add the brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy.
    1 Cup Brown Sugar, 1/2 Cup Sugar
  • Add in the vanilla and beat until smooth. Add the eggs and mix until incorporated.
    2 teaspoons Vanilla, 2 Large Eggs
  • Gently stir in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate baking pieces.
    2 Cups Chocolate Baking Chunks
  • Use a heaping cookie scoop for the dough, then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle.
    Sprinkle with flaked sea salt. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

Notes

You don't have to use that chocolate but it does create those beautiful puddles of chocolate. 
Cookies can be frozen for up to 3 months.

Nutrition

Serving: 1g | Calories: 384kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 245mg | Potassium: 178mg | Fiber: 2g | Sugar: 31g | Vitamin A: 356IU | Calcium: 35mg | Iron: 2mg