Brown Butter Chocolate Chip Cookies (Print-Friendly Version)
Crisp, chewy cookies with pools of melted chocolate and aromatic brown butter in every bite.
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsalted butter
02 -
1 ½ cups light brown sugar
03 -
2 large eggs
04 -
2 teaspoons vanilla extract
→ Dry Ingredients
05 -
2 ½ cups all-purpose flour
06 -
1 teaspoon baking soda
07 -
½ teaspoon salt
08 -
1 teaspoon instant coffee
→ Add-ins
09 -
1 ½ cups chopped chocolate
# Steps:
01 -
Melt the butter over medium heat in a medium saucepan. Stir continuously until it turns golden brown and releases a nutty aroma (about 4-5 minutes).
02 -
Remove the butter from the heat and transfer it to a large, heat-safe mixing bowl. Set aside to cool for approximately 10 minutes.
03 -
Once the butter has cooled, add the sugar and beat until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and instant coffee.
04 -
In a small bowl, combine the flour, baking soda, and salt. Slowly add the dry ingredients into the wet mixture until just combined.
05 -
Fold in the chopped dark chocolate.
06 -
Cover and refrigerate the dough for at least 30 minutes (or up to 24 hours for enhanced flavor).
07 -
Preheat the oven to 350°F (175°C).
08 -
Portion 2-tablespoon-sized portions of chilled dough onto parchment-lined baking sheets. Leave about 2 inches of space between each cookie for spreading.
09 -
Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly underbaked.
10 -
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
11 -
Sprinkle each cookie with a pinch of flaky sea salt while still warm.
# Notes:
01 -
Allow cookies to cool for at least 10 minutes before transferring them from the baking sheet to avoid breakage.
02 -
Store cookies in an airtight container for up to one week. Reheat them for 1-2 minutes in the oven for a freshly baked texture.