Browned Butter Chocolate Chip Cookies

A chocolate chip cookie on parchment paper

Browned Butter Chocolate Chip Cookies

Prep Time: 15

Cook Time: 20

Servings: big cookies

Calories: 280kcal

Author: Maureen Abood

I've adapted this excellent recipe from Cook’s Illustrated. Their trustworthy test kitchen recommends Ghirardelli chocolate chips, and so do I. They're bigger than standard chips but not as big as chocolate chunks. These cookies taste divine when reheated in the microwave for 10-15 seconds. The chocolate melts and gets all over your fingers. Chase with a glass of cold milk, and baby, that’s all she wrote.

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US Customary - Metric

Ingredients

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 ¾ sticks), divided into 10 and 4 tablespoons
1/2 cup granulated sugar
3/4 cup dark brown sugar packed
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg room temperature
1 large egg yolk room temperature
1 1/4 cups chocolate chips 60% cacao
3/4 cup chopped pecans or walnuts, toasted, or dried cherries (optional)

Instructions

Line 2 18- by 12-inch heavy baking sheets with parchment paper. Whisk flour and baking soda in medium bowl; set aside.
Make the brown butter. In a metal or light-colored pan, heat 10 tablespoons of the butter (reserving the remaining 4 tablespoons for later) over medium-high heat until melted, about 3-5 minutes. Swirling pan frequently until butter is dark golden brown and has nutty aroma, 3-4 minutes. Take care not to burn the butter (it can happen quickly!).
In a large heatproof bowl, add the remaining 4 tablespoons butter and the hot browned butter. Stir until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add the egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times for a total of four times until mixture is thick, smooth, and pale.
Use a soft spatula or wooden spoon and stir in flour mixture until just combined and no streaks of flour remain. Stir in the chocolate chips (and nuts or other mix-ins if using), giving dough final stir to ensure no flour pockets remain. Chill the dough for 20 to 30 minutes.
Arrange an oven rack in the middle position. Preheat the oven to 375°F. Divide dough into 16 portions, each about 3 tablespoons. Don’t be afraid of how big these are! Arrange them 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
Bake the cookies 1 tray at a time until they are golden brown and still puffy, and the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

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