Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted Butter (use a heavy‑bottomed pan; will be browned)
• 1 cup Brown Sugar (packed)
• 1/2 cup Granulated White Sugar
• 1 Large Egg (room temperature)
• 1 Egg Yolk (room temperature)
• 2 tsp Vanilla Extract (pure vanilla recommended)
• 1 tsp Instant Coffee Powder (or espresso powder)
• 2 1/4 cups All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt (fine sea salt)
• 1 cup Dark Chocolate (chopped into chunks, at least 60% cacao)
• 1 cup Milk Chocolate (chips or chopped)
• 1/2 cup Extra Chocolate for Topping (roughly chopped or chips)

Instructions

1. Brown the Butter

   Place the butter in a heavy‑bottomed saucepan over medium heat. Melt, then continue cooking, swirling the pan, until the butter turns a golden‑brown color and releases a nutty aroma.

   Time: PT5M

   Temperature: medium heat on stove

2. Add Sugars and Stir

   Add the brown sugar and white sugar to the browned butter. Reduce heat to low and stir continuously for about 2 minutes until the sugars dissolve and the mixture looks glossy.

   Time: PT2M

   Temperature: low heat

3. Cool Slightly

   Remove the pan from heat and let the butter‑sugar mixture cool for 5 minutes, or until it is warm to the touch but not hot.

   Time: PT5M

4. Incorporate Egg, Yolk, Vanilla & Coffee

   Whisk in the whole egg, the extra yolk, vanilla extract, and instant coffee powder until the batter is smooth and takes on a caramel‑like sheen.

   Time: PT2M

5. Mix Dry Ingredients

   In a separate medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt.

   Time: PT2M

6. Prepare the Chocolate

   Chop the dark chocolate into chunks and combine with the milk chocolate chips (or chunks). Set aside.

   Time: PT2M

7. Combine Wet and Dry Ingredients

   Add half of the dry mixture to the butter‑egg batter, fold gently with a spatula until just incorporated. Add the remaining dry mixture and fold again until no flour streaks remain. Do not overmix.

   Time: PT3M

8. Add Chocolate and Chill Dough

   Fold the chocolate pieces into the dough. Scoop tablespoon‑sized balls onto a parchment‑lined baking sheet, press a few extra chocolate pieces on top of each cookie, then cover and refrigerate for 30 minutes to firm up.

   Time: PT30M

   Temperature: 4°C (refrigerator)

9. Preheat Oven

   While the dough chills, preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

10. Bake Cookies

    Place the chilled baking sheet in the oven and bake for 12 minutes, or until the edges are golden brown and the centers look set but still soft.

    Time: PT12M

    Temperature: 350°F

11. Cool and Serve

    Remove cookies from the oven, let them sit on the sheet for 2 minutes, then transfer to a cooling rack and cool completely before serving.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

2g

Carbohydrates

22g

Fat

9g

Fiber

1g

Ingredient Substitutions

• Instead of Unsalted Butter: Clarified butter, Ghee (will change flavor)
• Instead of Brown Sugar: Dark muscovado sugar
• Instead of Granulated White Sugar: Coconut sugar (will affect texture)
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Egg Yolk: Extra egg white (will reduce richness)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Instant Coffee Powder: Strong brewed coffee (reduce other liquids)
• Instead of All-Purpose Flour: Bread flour (will be chewier)
• Instead of Baking Powder: Cream of tartar (1/2 tsp) + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Salt: Kosher salt (reduce amount)
• Instead of Dark Chocolate: Semi‑sweet chocolate chips
• Instead of Milk Chocolate: White chocolate (different flavor)
• Instead of Extra Chocolate for Topping: Additional dark or milk chocolate

Equipment Needed

• Heavy‑bottomed saucepan
• Whisk
• Mixing Bowl (large)
• Mixing Bowl (medium)
• Spatula (silicone)
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Oven
• Refrigerator

Critical Steps — Do Not Skip

• Brown the butter without burning it
• Do not overmix after adding the flour
• Chill the dough for at least 30 minutes before baking

Chef Tips from the Video

• Add a pinch of sea salt on top of each cookie before baking for a flavor boost.
• For extra depth, use a splash of bourbon or rum in the wet mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 2 months; thaw at room temperature.

Room temperature: Can keep at room temperature for 2 days in a sealed container.

Make-Ahead Tips

• Dough can be prepared up to 3 days ahead and kept refrigerated.
• Baked cookies freeze well; reheat briefly in a 300°F oven for a fresh‑out‑of‑the‑oven feel.