Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted butter (cut into pieces for even browning)
• 2 tablespoons Heavy cream (cold, from fridge)
• 2 Large eggs (room temperature)
• 1 teaspoon Baking soda
• 2 teaspoons Kosher salt (Diamond Crystal brand preferred; use 1 tsp Morton)
• 1 tablespoon Vanilla extract (high‑quality, not imitation)
• 0.75 cup Granulated sugar
• 0.75 cup Dark brown sugar (packed)
• 2 cups All‑purpose flour
• 5 oz Milk chocolate (chopped; can be chips if needed)
• 5 oz Dark chocolate (chopped; can be chips if needed)

Instructions

1. Brown the butter

   Place the butter pieces in a saucepan over low heat. Stir constantly with a heat‑proof spatula. When the butter foams, turn the heat down a little. Continue cooking until you see a golden‑brown foam and the butter develops a nutty aroma (about 5 minutes).

   Time: PT5M

   Temperature: Low heat (≈250°F/120°C)

2. Cool and emulsify with cream

   Remove the pan from heat. Add the cold heavy cream and whisk until the mixture is smooth and the butter has cooled to a warm (not hot) temperature.

   Time: PT5M

3. Incorporate sugars

   Add the granulated sugar and dark brown sugar to the butter‑cream mixture. Whisk just until fully combined; do not over‑beat.

   Time: PT2M

4. Add eggs

   Crack the eggs one at a time into the bowl, whisking after each addition until fully incorporated.

   Time: PT2M

5. Add vanilla

   Stir in the tablespoon of vanilla extract until evenly distributed.

   Time: PT1M

6. Combine dry ingredients

   In a separate bowl whisk together the flour, baking soda, and kosher salt.

   Time: PT2M

7. Fold in dry ingredients

   Gradually add the flour mixture to the wet mixture, folding with a spatula until just incorporated. The dough will be loose.

   Time: PT2M

8. Prepare chocolate pieces

   Chop half of the milk chocolate and half of the dark chocolate into roughly ½‑inch chunks. Reserve the remaining chocolate for later folding.

   Time: PT5M

9. Fold in chocolate

   Using the spatula, fold the chopped chocolate (both milk and dark) into the dough, ensuring even distribution.

   Time: PT2M

10. Portion dough

    Using a 2‑ounce (≈½‑cup) scoop or a quarter‑cup measure, portion the dough into 18 equal balls. Place them close together on a parchment‑lined baking sheet (no need to space for spreading).

    Time: PT5M

11. Chill dough

    Cover the sheet with a lid or plastic wrap and refrigerate for at least 4 hours, up to 48 hours. This firms the butter and allows sugars to recrystallize.

    Time: PT4H

12. Preheat oven

    Preheat the oven to 350°F (177°C). Position the rack in the center.

    Time: PT5M

    Temperature: 350°F

13. Bake cookies

    Bake the chilled dough for 18–20 minutes, rotating the sheet halfway through for even browning. Cookies are done when edges are golden‑brown and centers are set but still slightly soft.

    Time: PT18M

    Temperature: 350°F

14. Cool on sheet

    Let the cookies rest on the baking sheet for 5 minutes to set.

    Time: PT5M

15. Transfer to rack

    Using a spatula, transfer the cookies to a wire cooling rack and cool completely (about 10 minutes).

    Time: PT10M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

1 g