Brown Butter Chocolate Chip Cookies
TikTok user @audreysaurus
Notes
The best way to ensure that your brown butter doesn't burn is to pull it off the heat as soon as you see light-amber-colored particles resting at the bottom. The butter will continue to cook in the residual heat of the pan, carrying it all the way through to a rich, browned state without burning it.
Ingredients
- 1/2 cup unsalted butter, browned
1/2 cup granulated sugar
3/4 cup brown sugar
1 egg
Splash of vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup dark chocolate chunks
Directions
- Line a cookie sheet with nonwax parchment paper.
- In a small saucepan, cook butter over medium-high heat until it has melted down and taken on a dark amber hue. Once it has reached this stage, remove from the heat.
- In a large bowl, combine browned butter, granulated sugar, and brown sugar until the mixture looks like wet sand.
- Add in egg and vanilla, stirring until they are just fully incorporated.
- Sift flour and baking soda into the mixture, and gently fold the ingredients together until they are just combined. Make sure not to overmix the dough.
- Add in most of the dark chocolate chunks, saving a few tablespoons to roll the dough balls in before baking.
- Chill dough for 30 minutes, covered.
- When the dough is almost done chilling, preheat the oven to 350°F.
- Remove the dough from the fridge, and scoop 1 tablespoon portions about 2 inches apart on your prepared cookie tray. Gently roll each ball of dough in the reserved chocolate chunks before placing the tray in the oven.
- Bake for 12-14 minutes, or until the cookies are golden brown on the bottom.
- Once the cookies are golden and fully cooked through, remove the tray from the oven and place the cookies on a cooling rack to chill for a few minutes until you're ready to dig in.
Information
- Category
- Cookies, Desserts
- Yield
- 26 cookies
- Total Time
- 19 minutes, 59 seconds