Brown Butter Salted Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (plus extra for sprinkling)
• 2 cups semisweet chocolate chips

Steps

1. 1 In a small saucepan, melt butter over medium heat until it turns a nutty brown color.
2. 2 Remove from heat and let cool slightly.
3. 3 Whisk together granulated sugar and brown sugar in a large bowl.
4. 4 Pour brown butter into sugar mixture and stir until combined.
5. 5 Beat in egg and vanilla extract until smooth.
6. 6 In another bowl, whisk together flour, baking soda, and 1/2 teaspoon salt.
7. 7 Gradually add dry ingredients to wet ingredients, mixing just until combined.
8. 8 Stir in chocolate chips.
9. 9 Drop rounded tablespoons of dough onto parchment-lined baking sheets.
10. 10 Bake at 350°F (175°C) for 12 minutes, or until edges are golden.
11. 11 Immediately sprinkle with a pinch of sea salt.
12. 12 Let cool on baking sheets for 5 minutes before transferring to wire racks.

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper

Variations

• Add nuts like pecans or walnuts for extra crunch.
• Use dark chocolate chips for a richer flavor.

Substitutions

• Substitute brown sugar with an extra 1/2 cup granulated sugar and 1 teaspoon molasses.

Pairings

• Serve with a hot cup of coffee or tea.

Nutrition

Tips

• Watch the butter closely as it browns to avoid burning.
• For even baking, ensure your oven is properly preheated.

Storage

Store in an airtight container at room temperature for up to 5 days. Reheat in a 300°F oven for a few minutes to refresh.

Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1-2 minutes to cook time. Thaw baked cookies at room temperature.

Serving Suggestions

• Pair with a cold glass of milk or a scoop of vanilla ice cream.

FAQ