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
Melt the butter over medium heat. The butter will foam, crackle, and pop as it cooks. Keep swirling the pan so the milk solids don’t burn.
After ~5-8 minutes, the popping will subside and it will smell nutty. Once you see browned bits at the bottom, pull the pan off the heat.
A tip – using a light-colored pan helps you see when the butter solids have browned properly.
Scrape the butter and all the browned bits into a large bowl to cool to room temperature, which takes about 30-45 minutes.
Combine the Wet and Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
Once the butter is cool, whisk in the brown sugar and granulated sugar for about a minute. Then whisk in the egg, egg yolks, and vanilla paste until just combined.
Fold in the flour mixture with a spatula. When it’s almost combined, add all the chocolate and continue folding until no streaks of flour remain.
Be careful not to over-mix the dough; it can make the cookies tough.
Portion the Dough and Chill Overnight
Cover the bowl and chill the dough in the fridge for ~15-20 minutes to make it easier to scoop.
Use a 3-tablespoon scoop to portion the dough onto a parchment-lined baking sheet. Roll each portion into a ball for a smoother finish.
Wrap the tray tightly in plastic wrap and refrigerate overnight, or for at least 4 hours. This step is critical for flavor development and texture.
Bake the Cookies at 350F
When you’re ready to bake, arrange the chilled dough balls ~2-3 inches apart on two parchment-lined baking sheets.
Bake one tray at a time for ~11-13 minutes. The edges will be golden brown while the middle looks puffy and slightly under-baked.
Shape the Cookies and Finish with Salt
As soon as the cookies come out of the oven, use a large round cookie cutter to gently scoot the edges into a perfect circle.
This helps create a more uniform, chewy texture throughout the cookie.
Sprinkle with flaky sea salt while they are still warm, then let them 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.
