The Best Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are easy to make and taste like a Michelin star dessert. The cookie is crunchy on the outside and gooey and caramel like in the middle with puddles of chocolate chips. Topped with sea salt flakes for good measure, one bite of these brown butter chocolate chip cookies will send you straight to heaven.
Equipment
- 2-3 Cookie Sheets
- 1 Quarter Sheet Pan with Lid or container with lid
- 2-3 Parchment Paper Sheets
- 1 Cookie Scoop
- 1 Mixing Bowl Set
- 1 Measuring Cup Set
- 1 Rubber Spatula
Ingredients
- 1 cup unsalted butter browned
- 1 ¼ cup organic dark brown sugar
- ½ cup organic cane sugar
- 2 eggs room temperature
- 1 egg yolk room temperature
- 2 teaspoon pure vanilla extract
- 1 ½ cups all-purpose unbleached flour
- ¾ cup organic kamut flour or 1 cup of bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Redmonds sea salt
- 1 cup dark chocolate chips or one 4.4 oz dark chocolate bar chopped
- ½ cup toffee bits optional
- Flakey Sea Salt for topping optional
Instructions
- Place three eggs in a small bowl of warm water. This will help the eggs to come to room temperature quickly. It is important the eggs are room temperature for the consistency of the cookies.
- In a medium pot, melt and brown the butter. Make sure to brown over medium heat. Consistently stir the butter until it foams, and you see amber bits on the bottom of the pan. Immediately remove the saucepan from the heat and pour into a large mixing bowl. Let the butter cool for 20 minutes.
- To the large mixing bowl add organic cane sugar and brown sugar and mix into the browned butter until combine.
- Add 2 eggs and one egg yolk to the butter and sugar mixture along with the vanilla extract and mix until smooth.
- Grab a small mixing bowl and add the all purpose flour, kamut flour, baking soda, baking powder and sea salt. Using a fork, mix until all the ingredients are incorporated.
- Pour the dry ingredients into the wet ingredients and fold them into each other with a rubber spatula until the flour disappears and the dough comes together.
- Fold in 1 cup of chocolate chips.
- With a large (2.8 oz) cookies scoop, scoop about 13 cookie dough balls onto a quarter sheet pan. Top each with extra chocolate chips. Then cover with the lid and place into the refrigerator to chill over night or at least 3 hours.
- Once the dough has rested, remove from the fridge and place onto the counter while the oven preheats to 350 F. Line two cookie sheets with parchment paper.
- To a pan, evenly space 5 cookie dough balls and bake for 12 minutes until the edges are golden brown and centers are slightly underdone.
- Remove the cookies from the oven and immediately shape with a cookie cutter (slightly bigger than the cookies) and top with flaked sea salt.
- Continue until all the cookies are baked.
- If you would like you can bake a few cookies and save the rest of the dough for another day. Simply place the leftover cookie dough in a freezer friendly bag and suck all the air out. Place in the freezer for up to 3 months.
- Once the cookies have cooled enjoy right away and store any extras in an airtight bag or container on the counter (out of the sun) for up to 3 days. Or freeze the cookies for up to 3 months in a freezer friendly ziplock bag.