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another brown butter chocolate chip cookie

5 from 1 vote
brown butter chocolate chip cookies
[category] Dessert
[published] September 20, 2024
[PREP] 30 minutes
[COOK] 15 minutes
[TOTAL] 45 minutes
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Ingredients

  • 3/4 cup (170 g) salted butter
  • 2/3 cup (144 g) brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon molasses
  • 1 large egg + 1 egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (163 g) bread flour or all-purpose flour
  • 1/2 cup (60 g) whole wheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup (128 g) chocolate chunks
  • flaky salt

Instructions

  1. Begin by browning the butter. Cut the butter into cubes and place them in a large pan over medium heat. Stir as the butter melts. Once the butter has melted, continue to stir. The butter will start to bubble, then will eventually foam up, about 5 minutes. When the foam subsides, the butter will start to turn brown. When the butter (on the bottom of the pan) is golden brown, turn off the heat and pour the butter into a heat-proof bowl.
  2. Transfer the bowl to the freezer and let it cool for 10 minutes.
  3. Take the butter out of the freezer and add to a large bowl. It will still be melted, but shouldn't be hot to the touch. Add the brown sugar and granulated sugar. Use a stand mixer or hand mixer to mix until well combined, about 3 minutes.
  4. Add the molasses, egg, egg yolk, and vanilla extract. Mix until well combined, about 2 minutes.
  5. Add the bread flour, whole wheat flour, salt, baking soda, and baking powder. Mix on low until just combined, about 1 minute.
  6. Reserve a few of the large chunks of chocolate. Add the rest of the chocolate chunks to the bowl and pulse a few times until the chocolate is just distributed throughout the dough.
  7. Use a large cookie scoop (4 tablespoon) to scoop out the dough. Gently press the reserved chocolate chunks into each dough ball.
  8. Place the dough in an airtight container and transfer to the fridge to chill overnight (if you can't wait that long, put them in the freezer for 2 hours, but I highly recommend in the fridge overnight!).
  9. The next day, preheat the oven to 400F. Line a baking sheet with parchment paper. Place up to 6 dough balls on the baking sheet, evenly spaced apart.
  10. Transfer to the oven and bake for 8-10 minutes, until golden brown on the top and edges. Let the cookies cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely. Top each cookie with a pinch of flaky salt. Enjoy!