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Brown butter chocolate chip cookies with crisp golden edges, melted chocolate pools and flaky sea salt

Brown Butter Chocolate Chip Cookies

Chewy chocolate chip cookies with crisp edges, toffee flavor from browned butter and pools of melted chocolate.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 3/4 cup unsalted butter (170 g)
  • 3/4 cup dark brown sugar packed (150 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour spooned and leveled (220 g)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups semisweet chocolate chopped or chips (255 g)
  • flaky sea salt for sprinkling

Method
 

  1. Melt the butter in a light colored saucepan over medium heat, swirling often, for 5 to 8 minutes until it foams, turns amber and smells nutty. Pour it with all the brown bits into a bowl and cool for 15 minutes.
  2. Whisk the cooled butter with the brown sugar and granulated sugar until smooth.
  3. Whisk in the egg, egg yolk, milk and vanilla until glossy.
  4. Stir in the flour, baking soda and salt until a few streaks remain, then fold in the chocolate.
  5. Cover and chill the dough for at least 1 hour or up to 48 hours.
  6. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  7. Scoop 2-tablespoon balls of dough onto the sheets, 2 inches apart.
  8. Bake for 11 to 13 minutes, until the edges are golden and the centers look slightly soft.
  9. Sprinkle with flaky salt, rest on the pan for 5 minutes, then transfer to a wire rack.

Notes

Make ahead: Refrigerate the dough up to 48 hours or freeze dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes.
Storage: Store baked cookies airtight at room temperature for up to 4 days.
Nutrition is an estimate per cookie.