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Brown Butter Chocolate Chip Cookies

gail.george

Prep 2 hrs 30 mins2h 30m
Cook 10 mins10m
Makes 24

These are the best chocolate chip cookies you will ever eat.

↬ Adapted from Ambitious Kitchen

Ingredients

  • 1 cup salted butter, sliced
  • 1 ½ cups dark brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk, room temp
  • 1 tbsp vanilla extract
  • 1 tbsp plain greek yogurt
  • 2 ¼ cups alll purpose flour (270 grams gluten free flour)
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup semisweet chocolate chips (135 grams)
  • ¾ cup milk or dark chocolate chips (135 grams)
  • flakey sea salt

Instructions

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  • 1
    Line a large plate or baking sheet with parchment paper.
  • 2
    Melt butter in a small saucepan, over medium heat. Once melted, whisk constantly. The butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, , remove from heat and immediately transfer to a medium bowl, scraping all the butter and bits from the pan. Set aside until cool, about .
  • 3
    In the bowl of your mixer put in brown butter, brown sugar, granulated sugar. Beat for about until well combined. Beat in egg, egg yolk, vanilla and yogurt. Mix until smooth and creamy and similar in appearance to caramel sauce.
  • 4
    In another bowl whisk together flour, baking soda, and salt. With the mixer running on low, slowly add the flour mixture to the wet . Mix until just combined, about . Add both types of chocolate chips and mix on low until just incorporated into the dough. Cover the bowl with plastic wrap and refrigerate for .
  • 5
    Use a medium cookie scoop or 2 tsp of cookie dough, roll into balls and place on a parchment lined baking sheet. Cover balls with plastic wrap and refrigerate minimum of and up to . This chilling is a very important step to meld the flavors, the butter to solidify so the cookies don't spread to much.
  • 6
    Preheat oven to 350 degrees. Transfer dough balls to another parchment lined baking sheet 2 inches apart. Bake until edges turn a golden brown, . They may look a little under done in the middles but this is why they are soft and gooey. Cook cookies for and then sprinkle with the flakey sea salt. Transfer to a wire rack to cool completely.
  • 7
    Cookies will keep in a tin for a week or also freeze well.

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