Brown Butter Chocolate Chip Cookies
Makes 26–28 cookies
Thick, chewy chocolate chip cookies made with nutty browned butter, with dough chilled for taller, softer centers.
| prepLine baking sheets with parchment or silicone mats | |||||||||
| prepPreheat oven to 375°F / 191°C | |||||||||
| 226 g unsalted butter | Slice butter, brown in skillet, chill 90 min | Beat until smooth and creamy | Beat in sugars 2 min | Beat in egg, yolk & vanilla | Mix dry into butter mixture | Drizzle in milk | Mix in chocolate chips | Roll tall balls, chill 2 hrs | Top with salt, bake 375°F / 191°C, 12–14 min per sheet |
| 100 g granulated sugar | |||||||||
| 200 g packed brown sugar | |||||||||
| 1 large egg + 1 egg yolk, room temperature | |||||||||
| 2 tsp vanilla extract | |||||||||
| 313 g all-purpose flour | Whisk flour, cornstarch, soda & salt | ||||||||
| 1 tsp cornstarch | |||||||||
| 1 tsp baking soda | |||||||||
| 1/2 tsp salt | |||||||||
| 30 ml milk, warmed | |||||||||
| 270 g semi-sweet chocolate chips | |||||||||
| flaky sea salt, for topping (optional) | |||||||||
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