Printable recipe cardHoneysuckle
Brown Butter Chocolate Chip Cookies
Original source
Honeysuckle on YouTubeNutty brown butter chocolate chip cookies with crisp edges, soft centres and optional finishing salt.
Nutty brown butter chocolate chip cookies with crisp edges, soft centres and optional finishing salt.
Cook time
12 min
Yield
24 cookies
Ingredients
9
Steps
7
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Ingredients
- 8 tbsp high-quality unsalted butter
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp salt (kosher)
- 1/2 tsp baking soda
- 1 1/3 cups all-purpose flour
- 1 cup large chocolate chips
Equipment
- Small saucepan
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
Method
- Melt and carefully brown 8 tbsp of high-quality butter.
- In a large bowl, mix white sugar, dark brown sugar, egg, vanilla, salt, and baking soda until it reaches a ribbon-like consistency.
- Add the flour and chocolate chips to the mixture and mix well.
- Scoop the dough into round balls and place on a parchment-lined baking sheet.
- Sprinkle with finishing salt if desired.
- Chill the dough for 10 minutes if desired.
- Bake at 350º F (approximately 180º C) for 10-12 minutes.
Helpful tips
- Brown the butter until golden and nutty without letting it burn.
- Let the browned butter cool slightly before adding it to the egg mixture.
- Bake only until the edges are set and the centres remain soft.
Storage
Store the cooled cookies in a covered container.
