Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Recipe by riehlfood.com
5.0 from 1 vote
Difficulty: Easy
Servings

30

cookies
Prep time

15

minutes
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 cup (2 sticks) butter

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon coarse sea salt

  • 1 cup packed light brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs, whisked

  • 2 teaspoons vanilla extract

  • 2 cups semisweet chocolate chips

  • flaked sea salt, for sprinkling

Directions

  • In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
  • While the butter is cooling, preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
  • Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
  • Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
  • Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
  • Store airtight at room temperature for up to 3 days.

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