Brown Butter Chocolate Chip Cookies

makes 24+ cookies


12 tablespoons (1 1/2 sticks) unsalted butter

2 cups PLUS 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar, packed

1/2 cup sugar

1 egg PLUS 1 egg yolk

2 teaspoons vanilla extract

2 cups semi-sweet chocolate chips


Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.

In a small saucepan over medium heat, melt the butter until browned and little black bits start to form on the bottom, about 5 minutes. Remove from heat and cool until warm.

In a medium bowl, whisk together the dry ingredients. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugars and brown butter on medium-high speed until lightened in color and creamy, about 3-4 minutes. Add in the egg, egg yolk, and vanilla, mixing until combined. With the mixer on low, add the dry ingredients, mixing just until combined. Mix in the chocolate chips.

Scoop the dough (about 2 tablespoons) onto the prepared baking sheets. Bake for 12-14 minutes, or until lightly golden around the edges. Be careful not to overbake. Let cookies cool on pan for 10 minutes then transfer to a wire rack to cool completely.


Printed from Sweet Peony.