Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted butter (High‑quality, brown then refrigerate)
• 0.5 cup Granulated white sugar
• 1.5 cup Dark brown sugar (Packed)
• 2 Large eggs (Cold)
• 11.5 oz All‑purpose flour (≈ 2 ¾ cups)
• 1 tablespoon Kosher salt
• 0.5 teaspoon Baking soda
• 0.75 teaspoon Ground cinnamon (Optional, adds subtle warmth)
• 12 oz High‑quality chocolate chips (Can substitute chopped block chocolate)
• 4 oz Walnuts, toasted and chopped (Optional, for half the dough)
• 1 teaspoon Flaky sea salt (For finishing)

Instructions

1. Brown the butter

   Place 1 cup unsalted butter in a heavy skillet over medium heat. Cook, stirring occasionally, until the milk solids turn a light golden‑brown and you smell a nutty aroma.

   Time: PT5M

   Temperature: Medium heat

2. Chill the butter

   Transfer the browned butter to a heat‑proof bowl, let it cool for a minute, then cover and refrigerate for at least 1 hour or until solid.

   Time: PT5M

3. Cream butter and sugars

   In the stand‑mixer bowl, add the cold browned butter, ½ cup white sugar, and 1½ cups packed dark brown sugar. Beat on medium speed for 3–4 minutes until light and fluffy.

   Time: PT4M

4. Add eggs

   Crack 2 cold eggs into the bowl and mix on low speed just until incorporated.

   Time: PT1M

5. Whisk dry ingredients

   In a medium bowl, whisk together 11.5 oz all‑purpose flour, 1 Tbsp kosher salt, ½ tsp baking soda, and ¾ tsp ground cinnamon until evenly combined.

   Time: PT2M

6. Combine wet and dry

   Add half of the dry mixture to the butter‑sugar‑egg mixture and mix on low until just incorporated. Then add the remaining dry mixture and mix briefly—stop as soon as a shaggy dough forms.

   Time: PT3M

7. Fold in chocolate and nuts

   Using a rubber spatula, fold in the chocolate chips. Divide the dough in half; to one half, fold in the toasted chopped walnuts.

   Time: PT1M

8. Chill dough (optional but recommended)

   Cover the dough with plastic wrap and refrigerate for at least 1 hour, up to 3 days. This improves flavor and texture.

   Time: PT5M

9. Shape and tear cookies

   Scoop a generous tablespoon of dough, roll into a ball, then gently tear it open to create a rustic, cracked surface.

   Time: PT5M

10. Add flaky sea salt

    Place the torn dough pieces on a parchment‑lined baking sheet and sprinkle lightly with flaky sea salt.

    Time: PT1M

11. Bake

    Bake in a pre‑heated oven at 350°F for 12–17 minutes, depending on cookie size, until the edges are set but the centers still look slightly underbaked.

    Time: PT15M

    Temperature: 350°F

12. Cool

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

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g