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Brown Butter Chocolate Chip Cookies
15 min
1 hr 50 min
1 hr 50 min
About 16 cookies
Steps
- In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often, until the butter foams, turns golden brown and smells nutty, about 5 minutes. Pour into a large bowl and set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like. Line 2 rimmed sheet pans with parchment paper.
- Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
- Stir in the chocolate. Working one at a time, scoop out a 1/4 cup of the dough and roll into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24 hours.
- When ready to bake, heat oven to 350 degrees. Bake just until the edges start to turn golden, rotating halfway through, about 15 minutes.
- Remove from the oven and bang the pan on the counter. (This creates a flatter, chewier cookie.) Sprinkle cookies with flaky sea salt, if you like. Let sit on the baking sheets for 5 minutes before moving to a cooling rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
