Description
What takes a classic chocolate chip cookie from simply good to absolutely unforgettable? The simple, magical step of browning the butter transforms it into liquid gold, infusing the dough with a rich, toffee-like aroma that elevates the humble cookie into a gourmet experience. Paired with generous chunks of semi-sweet chocolate and a sprinkle of flaky sea salt, this recipe creates a cookie that is sophisticated, deeply flavorful, and utterly addictive.
Ingredients
Units
Scale
- 12 Tbsp. (1.5 sticks) Unsalted Butter, cut into pieces
- 1 cup Dark Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 Large Egg Yolk, room temperature
- 2 Tbsp. Whole Milk, room temperature
- 1 Tbsp. Pure Vanilla Extract
- 2 2/3 cups All-Purpose Flour, spooned & leveled
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 8 oz (2 bars) Semi-Sweet Chocolate Bars, coarsely chopped (3/4 cup for dough, rest for topping)
- Flaky Sea Salt, for finishing (optional)
Instructions
- Preheat Oven and Prep Pans: Arrange oven racks to the middle positions and preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Brown the Butter: Place the cut butter in a light-colored saucepan over medium heat. Melt the butter, then continue cooking, swirling occasionally. Cook until it foams, then subsides, and deep amber-colored milk solids form at the bottom and it smells nutty (about 5-8 minutes). Immediately pour into a heatproof bowl, scraping all browned bits. Let cool for 10-15 minutes.
- Mix Wet Ingredients: Pour the slightly cooled brown butter into a large mixing bowl. Add the brown sugar and granulated sugar; beat until combined. Add the room temperature egg, egg yolk, milk, and vanilla. Beat again until well incorporated and smooth.
- Combine Dry & Mix Dough: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add the dry ingredients to the wet ingredients. Using a spatula or mixer on low, mix gently just until combined (the dough will seem crumbly but will come together). Do not overmix.
- Add Chocolate Chunks: Add about ¾ cup of the coarsely chopped chocolate to the dough and gently fold them in until evenly distributed. Reserve the remaining chocolate for topping.
- Shape and Top: Scoop the dough into balls (about 2-3 tablespoons each). Gently press the top of each dough ball into the reserved chopped chocolate. Place the topped dough balls onto the prepared baking sheets, about 6 per sheet.
- Bake: Bake one sheet at a time for 10-11 minutes. The edges should be lightly golden, but the centers should still look slightly soft and underbaked.
- Cool and Garnish: Let the cookies rest on the baking sheet for 2-3 minutes to firm up slightly. Transfer them to a wire rack to cool completely. While still warm, sprinkle lightly with flaky sea salt, if desired.
Notes
- Watch the Butter: Use a light-colored pan for browning butter and watch it constantly – brown butter can turn into burnt butter very quickly! Scrape all those flavorful brown bits into the bowl.
- Room Temperature Ingredients: Room temperature eggs and milk incorporate much better into the warm butter mixture, creating a smoother, more stable dough.
- Do Not Overmix: Mix the dough only until the last streaks of flour disappear. Overmixing develops gluten, leading to tough cookies instead of chewy ones.
- Use Chopped Chocolate: Using chopped chocolate bars instead of chips creates those irresistible pools of melted chocolate and gives a more gourmet look.
- Top with Chocolate: Don’t skip adding extra chocolate chunks on top before baking! This guarantees beautiful puddles of chocolate on the surface.
- Perfectly Round Trick: For perfectly round cookies, as soon as they come out of the oven, use a round cookie cutter slightly larger than the cookie to gently swirl around the edges, nudging them into a circle.
- Sea Salt Finish: The flaky sea salt is optional but highly recommended! It enhances the chocolate flavor and balances the sweetness.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 265 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 13.5 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 32.5 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 35 mg
