Brown Butter Chocolate Chip Cookies

Ingredients

• 0.75 cup Salted Butter (browned, then cooled to room temperature)
• 2 tablespoon Granulated Sugar
• 1 cup Brown Sugar (packed tightly)
• 1 large Egg
• 1 large Egg Yolk (extra yolk for richness)
• 1 teaspoon Vanilla Bean Paste (homemade or store‑bought)
• 2 cup All-Purpose Flour (sifted)
• 0.5 teaspoon Salt (regular kosher salt)
• 1 teaspoon Baking Soda
• 2 tablespoon Cornstarch
• 0.5 cup Chocolate Chips (semi‑sweet)
• 1 bar Chocolate Bar (about 4 oz, chopped)

Instructions

1. Brown butter

   Place 3/4 cup salted butter in a light‑colored saucepan over medium heat. Stir constantly until the butter turns a golden‑brown color and smells nutty, about 5‑7 minutes. Remove from heat immediately to prevent burning.

   Time: PT7M

2. Cool butter

   Transfer the browned butter to a heat‑proof bowl and let it cool to room temperature, roughly 5 minutes.

   Time: PT5M

3. Mix sugars

   Add 2 tbsp granulated sugar and 1 cup packed brown sugar to the cooled butter. Whisk until smooth and fully incorporated.

   Time: PT2M

4. Add egg and yolk

   Beat in 1 whole egg and an extra yolk until the mixture is uniform.

   Time: PT1M

5. Add vanilla

   Stir in 1 tsp vanilla bean paste until evenly distributed.

   Time: PT30S

6. Add dry ingredients

   In a separate bowl whisk together 2 cups flour, ½ tsp salt, 1 tsp baking soda, and 2 tbsp cornstarch. Add this dry mix to the butter mixture and stir just until combined; do not over‑mix.

   Time: PT2M

7. Add chocolate

   Fold in ½ cup chocolate chips and the chopped chocolate bar until evenly distributed.

   Time: PT1M

8. Chill dough

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (24 hours for optimal flavor).

   Time: PT1H

9. Preheat oven

   Preheat the oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

10. Portion cookies

    Line a baking sheet with parchment paper. Scoop roughly 1½ tbsp of dough onto the sheet, spacing cookies about 2 inches apart.

    Time: PT5M

11. Bake cookies

    Bake for 13 minutes, or until the edges are lightly golden and the centers look set.

    Time: PT13M

    Temperature: 350°F

12. Cool & finish

    Remove the sheet from the oven. While still warm, sprinkle a few extra chocolate chips and a pinch of vanilla‑infused salt on each cookie. Let the cookies rest on the sheet for 10 minutes, then transfer to a cooling rack.

    Time: PT10M

13. Final cooling

    Allow cookies to cool completely on the rack before storing.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

22 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of Salted Butter: Unsalted butter (add 1/4 tsp salt)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Brown Sugar: Dark muscovado sugar
• Instead of Egg: Egg substitute (1/4 cup applesauce)
• Instead of Egg Yolk: Extra 1 tbsp oil
• Instead of Vanilla Bean Paste: Pure vanilla extract (1 tsp)
• Instead of All-Purpose Flour: Bread flour
• Instead of Salt: Sea salt
• Instead of Baking Soda: Baking powder (1.5 tsp)
• Instead of Cornstarch: All‑purpose flour (extra 1 tbsp)
• Instead of Chocolate Chips: Chopped chocolate
• Instead of Chocolate Bar: Extra chocolate chips

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Oven

Critical Steps — Do Not Skip

• Brown butter must reach a nutty aroma without burning.
• Do not overmix after adding flour; stop when just combined.
• Chill the dough for at least 1 hour to control spread.
• Do not overbake; cookies finish cooking on the hot sheet.

Chef Tips from the Video

• Brown butter adds a caramel‑like depth that plain butter can't match.
• Mixing chocolate chips with a chopped chocolate bar creates both melty pockets and stable chips.
• Chilling the dough also allows the flour to fully hydrate, improving texture.
• A pinch of vanilla‑infused salt on top enhances the chocolate flavor.

Troubleshooting

Storage

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

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

Room temperature: Best consumed within 2 days; keep in a sealed tin at room temperature.

Make-Ahead Tips

• The dough can be portioned onto parchment and frozen; bake from frozen, adding 1‑2 minutes to bake time.
• Baked cookies can be reheated briefly in a 300°F oven for a fresh‑out‑of‑the‑oven texture.