Brown Butter Chocolate Chip Cookies

Ingredients

• 1 cup Unsalted butter (High‑quality butter, browned)
• 2 tablespoons Heavy cream (Cold, from fridge)
• 2 Large eggs (Room temperature)
• 0.75 cup Granulated sugar
• 0.75 cup Dark brown sugar
• 2 cups All‑purpose flour
• 1 teaspoon Baking soda
• 2 teaspoons Kosher salt (Diamond Crystal; if using Morton, use 1 tsp)
• 1 tablespoon Vanilla extract (High‑quality pure extract)
• 5 ounces Milk chocolate (40‑45% cacao, chopped; use baking discs if available)
• 5 ounces Dark (semi‑sweet) chocolate (64% cacao, chopped; use baking discs if available)

Instructions

1. Brown the butter

   Melt the butter in a saucepan over low heat. Stir constantly with a heat‑proof spatula. When the butter foams, keep stirring until you see a golden‑brown foam and tiny brown specks. Turn off the heat before it darkens too much.

   Time: PT5M

   Temperature: low

2. Emulsify with heavy cream

   Add the cold heavy cream to the browned butter. Whisk until fully incorporated and the mixture looks smooth and glossy.

   Time: PT2M

3. Cool the butter mixture

   Transfer the butter‑cream mixture to a metal bowl placed in an ice‑water bath. Stir constantly with the whisk until the mixture is completely cool (no warm spots).

   Time: PT5M

4. Incorporate the sugars

   Add the granulated sugar and dark brown sugar to the cooled butter mixture. Whisk just until the sugars are fully dissolved and the mixture is smooth.

   Time: PT2M

5. Add eggs

   Whisk in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Time: PT2M

6. Add vanilla

   Stir in the tablespoon of vanilla extract until evenly distributed.

   Time: PT30S

7. Mix dry ingredients

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

   Time: PT1M

8. Combine wet and dry

   Fold the dry mixture into the wet mixture with a rubber spatula until just combined. The dough will be slightly loose.

   Time: PT2M

9. Prepare the chocolate

   Chop the milk chocolate and dark chocolate into a mix of large chunks and small bits (about half of each chocolate should be finely chopped).

   Time: PT5M

10. Fold in chocolate

    Add the chopped chocolate to the dough and gently fold until evenly distributed.

    Time: PT2M

11. Portion the dough

    Using a 2‑ounce (≈1/4‑cup) scoop, drop level portions onto a parchment‑lined baking sheet. No need to space them far apart because they will chill and not spread much.

    Time: PT5M

12. Chill the dough

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

    Time: PT4H

13. Preheat oven

    Preheat the oven to 350°F (177°C).

    Time: PT10M

    Temperature: 350°F

14. Bake cookies

    Place the chilled dough balls on a baking sheet (you can bake 6‑8 at a time). Bake for 18‑20 minutes, rotating the sheet halfway through, until edges are golden brown and centers are set but still slightly soft.

    Time: PT18M

    Temperature: 350°F

15. Cool cookies

    Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

1 g