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brown butter chocolate chip cookies

Brown Butter Chocolate Chip Cookies

Truly the only chocolate chip cookie recipe you'll ever need... with a little glow up.
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Servings 24 cookies

Ingredients
  

  • 3 cups all purpose flour 375 g
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 sticks butter (we'll be browning this)
  • 1 cup light brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2 cups milk chocolate chips

topping

  • flaky sea salt

Instructions
 

  • Brown your butter: In a saucepan over medium heat, melt the butter. It will begin to foam and bubble—stir occasionally and watch closely. After a few minutes, the butter will turn golden and develop small brown bits on the bottom with a nutty, toasted aroma. As soon as it reaches an amber color, remove from heat and pour into a bowl (making sure to include all the brown bits). Let cool for 10–15 minutes before using.
  • In a mixing bowl combine flour, salt and baking soda, set aside
  • In the standing mixer bowl, with paddle attachment, mix in butter, brown sugar and white sugar until light and creamy (about 3-4 minutes)
  • Add eggs and vanilla, mix on low until combined
  • Slowly add in flour mixture while mixing on low until combined and no dry spots rem
  • Add chocolate chips and hand mix in until evenly distrubuted
  • Preheat oven to 350℉
  • Transfer bowl to the refrigerator for 20 minutes while the oven heats. This step is important to allow for even cooking, and to get that soft chewy center
  • Lightly grease your cookie sheet pan or line with parchment paper
  • Form cookie dough into like size balls, using a cookie scoop or heaping tablespoon. Aim for golfball size
  • Place cookie dough on your baking sheet a couple inches apart, leaving enough room for them to spread out ( i do about 6 cookies per batch )
  • Bake for about 11-13 minutes, until the edges are beginning to brown. They will continue to cook a little once removed from the oven
  • When you remove the cookie sheet from the oven, lightly tap it on the counter to "deflate" the cookies
  • Sprinkle the tops of each cookie with a small about of flaky sea salt for the most perfect and balanced finish and let cool before transferring to a cooling rack