Ingredients (~18 cookies)
- 1 cup unsalted butter (2 sticks)
- 2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 2 1/2 tsp cornstarch
- 1/4 tsp fine sea salt
- 3/4 cup light brown sugar, packed
- 1/2 cup + 2 tbsp granulated sugar
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 2 1/2 tsp vanilla bean paste
- 2/3 cup 70% dark chocolate bar, chopped
- 2/3 cup milk chocolate bar, chopped
- 2/3 cup semi-sweet chocolate chips
- Flaky sea salt, for finishing
Brown the Butter in a Light-Colored Pan
To brown the butter, place the butter in a light-colored pan and turn to medium heat.
While the butter melts, it will foam and then begin to make crackling and popping noises.
During that time, continue to swirl the pan so that the milk solids do not burn.
After around five to eight minutes, the sizzling and popping should have calmed down, and your kitchen should smell nice and nutty.
At this point, you can see the dark brown bits lying in the bottom of the pan, indicating the butter is ready to remove from the heat.
Tip: Using a light-colored pan will allow you to see when the milk solids are caramelized properly.
Scrape the butter into a large mixing bowl along with all of the dark brown bits, and allow to cool to room temperature (approximately 30-45 minutes).
Combine the Dry and Wet Ingredients
In a separate bowl, mix the flour, baking soda, cornstarch, and salt together, and then set aside.
Once the butter has cooled, mix in the brown sugar and granulated sugar with a whisk for approximately one minute.
Next, add the egg and egg yolks, as well as the vanilla paste, and whisk until combined.
Next, place the flour mixture into the mixing bowl and fold into the butter mixture with a spatula until almost mixed together; add all of the chocolate and continue to fold until no flour streaks appear in the batter.
Be careful not to over-mix the dough, otherwise, the cookies may be too tough.
Portion the Dough and Refrigerate Overnight
To make the dough easier to scoop out, cover the mixing bowl and refrigerate for 15-20 minutes.
Using a scoop designed for 3 tablespoons, drop the dough onto lined baking sheets.
To achieve a smooth finish, roll each portion into a ball.
After all of the dough has been scooped and formed into balls, wrap the baking sheets tightly with plastic wrap and refrigerate for a minimum of 4 hours or, ideally, overnight.
This is the most critical step for flavor and texture development.
Bake the Cookies at 350F
When you’re ready to bake, space the dough balls on lined baking sheets 2-3 inches apart.
Bake one sheet at a time for approximately 11-13 minutes.
The edges will be slightly golden and the centre will look puffy with a slight under-bake.
Shape the Cookies and Sprinkle with Salt
Once the cookies have been removed from the oven, use a large round cookie cutter to gently push the edges in toward the middle to create a perfect round.
This will help to produce a consistent chewy texture throughout the cookie.
While the cookies are still warm, sprinkle them with flaky sea salt and allow to cool on a wire rack.
Brown Butter Chocolate Chip Cookies
Ingredients
Ingredients (~18 cookies)
- 1 cup unsalted butter 2 sticks
- 2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 2 1/2 tsp cornstarch
- 1/4 tsp fine sea salt
- 3/4 cup light brown sugar packed
- 1/2 cup + 2 tbsp granulated sugar
- 1 large egg room temperature
- 2 large egg yolks room temperature
- 2 1/2 tsp vanilla bean paste
- 2/3 cup 70% dark chocolate bar chopped
- 2/3 cup milk chocolate bar chopped
- 2/3 cup semi-sweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Brown butter over medium heat until nutty and golden bits form, about 5-8 minutes. Transfer to bowl and cool to room temperature.
- Whisk together flour, baking soda, cornstarch, and salt in separate bowl.
- Mix cooled brown butter with both sugars for 1 minute.
- Add egg, egg yolks, and vanilla paste, whisking until just combined.
- Fold in flour mixture, then add all chocolates until just incorporated.
- Chill dough 15-20 minutes.
- Scoop 3-tablespoon portions, roll into balls, place on lined baking sheet.
- Refrigerate dough balls overnight or minimum 4 hours.
- Preheat oven to 350F. Space cookies 2-3 inches apart on lined baking sheets.
- Bake one tray at a time for 11-13 minutes until edges are golden but center is puffy.
- Immediately shape edges with round cookie cutter.
- Sprinkle with flaky sea salt while warm.
- Cool on wire rack.
