Brown Butter Chocolate Chip Cookies
The process of browning the butter is what gives these cookies their characteristic nutty, deep caramel flavor. There's also a specific whisking technique that helps create a shiny, crackly top. The sprinkle of sea salt at the end is not optional; it's necessary to balance the sweetness and amplify the other flavors.
Ingredients
- 1 1/4 cups AP flour
- 1/2 cup bread flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp Diamond Crystal kosher salt
- 14 tbsp unsalted butter 1 3/4 sticks
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp dark rum optional
- 1 large egg
- 1 large egg yolk
- 6 oz bittersweet chocolate 60-70% cacao, chopped
- 6 oz milk chocolate chopped
- Flaky sea salt for sprinkling
Method
- Brown 10 tbsp butter in light skillet over medium heat until nutty and speckled; transfer to large bowl.
- Add remaining 4 tbsp cold butter to hot brown butter, stir until melted.
- Whisk together flours, baking soda, baking powder, and salt in separate bowl.
- Mix sugars, vanilla, and rum (if using) into butter until smooth.
- Add egg and yolk, whisk 30 seconds. Let stand 3 minutes. Repeat whisking and standing twice more until thick and glossy.
- Fold in flour mixture until barely combined, then mix in both chocolates.
- Chill dough at least 1 hour.
- Heat oven to 375F. Line baking sheet with parchment.
- Scoop 2-3 tbsp dough balls onto sheet. Sprinkle with sea salt.
- Bake 12-15 minutes until edges golden but centers soft.
- Cool 5 minutes on sheet before transferring to rack.
Notes
Chilling dough prevents spreading and develops flavor.
Can chill up to overnight.