Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are the grown up, slightly higher maintenance sister recipe to my last-minute chocolate chip cookie recipe. While they do require a bit more time and effort, the brown butter and overnight chill bring out a deeper, richer flavor, and a superior texture. Of course, no cookie recipe is complete without pools of melty dark chocolate and a sprinkling of flaky salt. Yields 14-16 cookies.

Ingredients:

• 115 grams unsalted butter
• 1 tablespoon (15 grams) heavy cream or whole milk
• 1/2 teaspoon salt
• 100g dark brown sugar
• 50g white sugar
• 1 large egg
• 170 grams all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 130 grams chopped dark chocolate (or chocolate chips)
• Flaky salt, for topping (optional)

Instructions:

1. In a small light-colored saucepan over low-medium heat, brown the butter: begin by melting the butter, and continue cooking until it starts to crackle and bubble. Mix constantly, being sure to scrape the bottom of the pan. The butter will get quiet and foam up and you will start to see brown flecks. Keep stirring for another minute. When the butter is fragrant and golden brown, remove the pan from the heat and pour the browned butter into a large heatproof bowl. Let cool slightly.
2. Add the heavy cream, sugars, and salt to the browned butter and whisk well to combine. The mixture may look like it’s separating, but keep mixing and it will emulsify.
3. If the mixture is still very hot, let cool slightly. When it’s just warm to the touch, add the egg and vanilla and whisk again until fully combined.
4. Add the flour, baking soda, baking powder, and chopped chocolate and use a spatula to fold in until the flour has disappeared.
5. Cover the bowl and chill in the refrigerator for at least one hour, but preferably overnight.
6. When you’re ready to bake, set your oven to 180 Celsius (350 Fahrenheit).
7. Scoop the dough into 40-50 gram balls, depending on your desired cookie size.
8. Place on a parchment lined baking sheet, leaving room in between them to spread.
9. Bake for 10-12 minutes, rotating the tray halfway through. The cookies are done when they are golden and the edges are just set but the center is still very soft. Underbaking is key to achieving fudgy, chewy cookies.
10. Sprinkle with flaky sea salt, if desired.
11. Enjoy! Cookies are best the day they are baked, but can be stored in an airtight container for 2 days or frozen for longer storage.