Description
These Brown Butter Chocolate Chip Cookies combine the irresistible nutty flavor of browned butter with rich bittersweet and semi-sweet chocolate, plus a hint of chopped walnuts for crunch. Perfectly balanced between chewy and crisp with golden edges, these cookies are chilled before baking to enhance flavor and texture, resulting in an indulgent homemade treat that’s sure to delight any cookie lover.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter (cold, to be browned)
- 2 teaspoons water
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 2 large whole eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract or vanilla paste
Mix-ins
- 3 ounces bittersweet chocolate, chopped (from a bar)
- 6 ounces semi-sweet chocolate chips
- 1/3 cup finely chopped walnuts
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Set aside.
- Brown the Butter: Place the cold unsalted butter in a medium saucepan over medium-low heat. Using a silicone whisk, stir frequently as the butter melts and begins to foam. Watch closely as the color transitions from pale yellow to a deep golden brown. Once deep brown, remove from heat and stir a few more times to prevent burning.
- Add Water and Cool: Immediately pour the browned butter into a large bowl. Whisk in 2 teaspoons of water to slightly cool and prevent burning the chocolate later. Allow the butter to cool for approximately 10 minutes until warm but not hot.
- Combine Sugars and Eggs: Whisk the brown sugar and white sugar into the cooled brown butter until smooth. Then whisk in the whole eggs, egg yolk, and vanilla extract until fully incorporated.
- Mix Wet and Dry Ingredients: Pour the wet brown butter mixture into the bowl with the dry ingredients. Mix gently until just combined to avoid overworking the dough.
- Fold in Chocolate and Walnuts: Carefully fold in the chopped bittersweet chocolate, semi-sweet chocolate chips, and finely chopped walnuts if using.
- Chill the Dough: Cover the bowl and refrigerate the dough for 1 hour to firm up, which helps control spreading and enhances flavor.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- Scoop and Shape Dough: Using a cookie scoop or spoon, portion out 2-ounce balls of dough. Roll each ball between your palms for smoothness and place on the baking sheet with at least 4 inches between each to allow spreading.
- Bake the Cookies: Bake for 8 minutes. Remove from the oven and optionally reshape the cookies with your spatula if desired. Rotate the baking sheet for even baking.
- Finish Baking: Return cookies to the oven and bake for an additional 3 to 4 minutes, until the edges turn lightly golden brown while centers remain soft.
- Cool and Serve: Remove cookies from the oven and allow to rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Make Ahead: Cookie dough can be prepared, shaped into balls, and refrigerated for up to 3 days. Bake directly from the fridge without thawing.
- Flattened Cookies Tip: To avoid domed cookies and achieve flat, evenly baked results, accurately weigh your flour. Over-measuring can cause cookie shape to differ.
- Freezing Dough: Cookie dough can be frozen for longer storage; refer to a detailed guide on freezing cookie dough for best results.
- Equipment Tips: Recommended tools include a medium cookie scoop, baking sheets, a stand mixer for mixing, and silicone spatulas for folding ingredients in gently.
Nutrition
- Serving Size: 1 cookie
- Calories: 124 kcal
- Sugar: 21 g
- Sodium: 21 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 32 mg
