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Brown Butter Chocolate Chip Cookies

prep 15 minutes
cook 12 minutes
1 hour 15 minutes
total 1 hour 42 minutes
Serves 8 cookies
Brown butter chocolate chip cookies made with brown butter and brown sugar. They're stuffed with dark chocolate and salted caramel chocolates (but any chocolate works!). These cookies are crisp around the edge and perfectly chewy and melty in the center.
Servings 8 cookies

Equipment

Ingredients

  • 113 grams salted butter, browned to 93 grams
  • 66 grams light brown sugar, lightly packed
  • 66 grams granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 150 grams all-purpose flour, spooned and leveled
  • ¼ tsp fine sea salt
  • 1 ½ tsp baking powder
  • 175 grams chopped chocolate, I like 72% mixed with salted caramel chocolate*
  • pinch flaky sea salt

Method

  1. In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
    113 grams salted butter browned to 93 grams
  2. Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 113 grams of butter should now measure 93 grams.
  3. Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.
    113 grams salted butter browned to 93 grams, 66 grams light brown sugar lightly packed, 66 grams granulated sugar
  4. Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.
    1 large egg, 1 tsp vanilla extract
  5. Add the flour, salt and baking powder and fold the cookie dough just until there are only a couple more streaks left of flour.
    150 grams all-purpose flour spooned and leveled, ¼ tsp fine sea salt, 1 ½ tsp baking powder
  6. Fold in the chopped chocolates (save a few for topping the cookie dough balls) until they're evenly distributed (if the dough is still at all warm, refrigerate it briefly before folding in the chocolate so the it doesn't melt some of it).
    175 grams chopped chocolate I like 72% mixed with salted caramel chocolate*
  7. Freeze cookie dough for 15-30 minutes or refrigerate for at least an hour. Scoop eight 2 ounce cookies into cookie dough balls.
  8. Preheat oven to 325F (163C) convection** and top each cookie with another chunk or two of chocolate.
  9. Bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
  10. Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
  11. Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.
    pinch flaky sea salt

Notes

  • *Any chocolate work fine here but I love mixing Trader Joes 72% pound chocolate with Endangered Species Dark Salted Caramel Chocolate (or Dove or Ghirardelli Caramel Chocolates). 
  • **Most ovens, if set to 350F convection will adjust to 325F inside. Mine doesn't do this so I set mine to 325F convection and make sure it stays at 325F with a thermometer. So check your oven - you want the inside of the oven to be 325F when it's on convection so you may need to set yours to 350F if it automatically adjusts lower on its own. 

Nutrition

Calories: 352kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 254mgPotassium: 106mgFiber: 1gSugar: 29gVitamin A: 383IUCalcium: 76mgIron: 1mg
Course: Cookies
Cuisine: American
Keyword: brown butter cookies, brown sugar cookies, chewy cookies