Brown Butter Chocolate Chip Cookies
Yield:About 16 cookies
1cup/226 grams unsalted butter
2½cups/320 grams all-purpose flour
1teaspoon baking soda
1teaspoon fine sea salt
½teaspoon ground cinnamon (optional)
1cup/220 grams light brown sugar
¼cup/50 grams granulated sugar
1large egg plus 1 egg yolk, at room temperature
2teaspoons vanilla extract
340gr 12ounces semisweet chocolate, preferably from a bar, roughly chopped
(or use 12 ounces chocolate chips)
Flaky sea salt (optional), for topping
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Preparation
1. Step 1
In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan
often, until the butter foams, turns golden brown and smells nutty, about 5 minutes.
Pour into a large bowl and set aside to cool.
2. Step 2
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon, if you like.
Line 2 rimmed sheet pans with parchment paper.
3. Step 3
Add the sugars to the melted brown butter; mix until combined. Add the egg, egg yolk
and vanilla extract and stir until combined. Add the flour mixture and stir until well
combined.
4. Step 4
Stir in the chocolate. Working one at a time, scoop out a ¼ cup of the dough and roll
into a ball. Place the balls on the prepared sheet pans, and chill for 1 hour and up to 24
hours.
5. Step 5
When ready to bake, heat oven to 350 degrees. Bake just until the edges start to turn
golden, rotating halfway through, about 15 minutes.
6. Step 6
Remove from the oven and bang the pan on the counter. (This creates a flatter, chewier
cookie.) Sprinkle cookies with flaky sea salt, if you like. Let sit on the baking sheets for 5
minutes before moving to a cooling rack to cool completely. Store cookies in an airtight
container at room temperature for up to 3 days.
Ingredients
Yield:About 1 dozen brownies
85gr 3ounces unsweetened chocolate
8tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1cup sugar
2eggs
½cup all-purpose flour
Pinch salt if you use unsalted butter
½teaspoon vanilla extract, optional
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Nutritional Information
Preparation
1. Step 1
Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very
low heat, stirring occasionally. When chocolate is just about melted, remove from heat,
and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square
baking pan. If you like, also line it with waxed or parchment paper and grease that.
2. Step 2
Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and
salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no
traces of flour remain.
3. Step 3
Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle.
Cool on a rack before cutting.
