Best Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted Butter (Brown the butter, then reconstitute with water)
• 2 tablespoons Water (Cold water added to browned butter to restore moisture)
• 1.75 cups All-Purpose Flour (Can substitute half with bread flour for extra chew)
• 1 teaspoon Salt (Fine sea salt)
• 1 teaspoon Baking Soda (Leavening agent)
• 1 teaspoon Espresso Powder (Enhances chocolate flavor without adding coffee taste)
• 1 cup Brown Sugar (Packed)
• 0.5 cup White Sugar
• 1 large Large Egg
• 1 large Egg Yolk (Separated from the egg white)
• 8 ounces Semi-Sweet Chocolate Bar (Chopped into generous chunks)
• 1 cup Chocolate Chips (Semi-sweet)

Instructions

1. Brown the Butter

   Melt the butter in a heavy‑bottomed saucepan over medium heat. Stir constantly; the butter will foam, then turn golden brown and develop a nutty aroma. Remove from heat before it burns.

   Time: PT10M

2. Reconstitute Butter Moisture

   Add 2 tablespoons of cold water (or a few ice cubes) to the browned butter and whisk quickly until smooth.

   Time: PT2M

3. Mix Dry Ingredients

   In a large mixing bowl whisk together 1.75 cups all‑purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon espresso powder.

   Time: PT3M

4. Combine Sugars and Eggs

   In a separate bowl whisk together 1 cup packed brown sugar, 0.5 cup white sugar, 1 whole egg, and 1 egg yolk until the mixture is smooth and slightly pale.

   Time: PT2M

5. Combine Wet and Dry

   Pour the butter mixture into the sugar‑egg mixture and stir until combined. Gradually add the dry‑ingredient mixture, mixing just until no flour streaks remain. Do not overmix.

   Time: PT3M

6. Fold in Chocolate

   Gently fold in the chopped chocolate bar pieces and the chocolate chips until evenly distributed throughout the dough.

   Time: PT2M

7. Chill Dough (Optional)

   Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to overnight, to improve shape and flavor.

   Time: PT30M

8. Bake Cookies

   Preheat the oven to 350°F. Line the baking sheet with parchment paper. Scoop dough (about 2 tablespoons per cookie) onto the sheet, spacing 2 inches apart. Bake for 14 minutes until edges are golden and centers have set.

   Time: PT14M

   Temperature: 350°F

9. Cool

   Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

240

Protein

0.6g

Carbohydrates

26g

Fat

11g

Fiber

1g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine (not recommended)
• Instead of Water: Ice cubes
• Instead of All-Purpose Flour: Bread Flour
• Instead of Espresso Powder: Instant coffee
• Instead of Brown Sugar: Dark brown sugar
• Instead of Semi-Sweet Chocolate Bar: Chocolate chunks
• Instead of Chocolate Chips: Mini chocolate chips

Equipment Needed

• Heavy‑Bottomed Saucepan
• Large Mixing Bowl
• Whisk
• Silicone Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper (optional)
• Cooling Rack (optional)
• Oven

Critical Steps — Do Not Skip

• Brown the butter without burning
• Reconstitute butter moisture with cold water
• Do not overmix the dough after adding dry ingredients
• Bake until edges are golden but centers are still soft

Chef Tips from the Video

• Use high‑quality butter for the richest flavor
• Browning the butter adds a nutty depth that elevates the cookie
• Espresso powder amplifies chocolate without tasting like coffee
• Freezing the dough yields uniformly thick cookies
• Remove cookies from the sheet after 5 minutes to prevent over‑baking

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week

Freezer: Freeze in a single layer, then transfer to a zip‑top bag for up to 3 months

Room temperature: Keep in a sealed tin for up to 5 days

Make-Ahead Tips

• Chill the dough for at least 30 minutes for better shape
• Freeze dough balls on a tray, then store in a bag for quick baking later
• Pre‑scoop onto parchment paper to speed up batch baking