These delicious brown butter chocolate chip cookies are just like the bakery cookies you love, but made at home. A sprinkle of flakey sea salt is the perfect finishing touch.
Prep Time 20mins
Cook Time 15mins
Total Time 35mins
3/4cupbrowned butter*you do not want to add it to the recipe hot, room temperature is ideal, melted and given time to cool
1cuppacked brown sugarlight or dark
1tablespoonhigh quality vanilla extractsuch as Nielsen Massey
2largeeggs at room temperature
3cupsassorted chocolate chips such as mini chipssemi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or chocolate chunks
Optional - Sea Salt to sprinkle on top of dough prior to baking
In a large bowl, sift together flour, baking soda and salt and set aside.
In a separate bowl, mix together the melted butter, brown sugar and white sugar until very well blended, about two to three minutes. The mixture will seem a bit dry. Beat in the vanilla and eggs until mixture is light and creamy.
Combine wet and dry ingredients, along with chocolate chips, chunks and grated chocolate, until well combined, but do not over mix. Cover mixture (with plastic wrap or liand chill in refrigerator for at least 12 hours and up to 48 hours. Chilling the dough is absolutely necessary when working with the melted butter, given it time to solidify and for the flavors to all come together.
When ready to bake, preheat oven to 325 degrees Drop cookie dough in large (approximately 1/4 cuscoopfuls, onto a non-stick cookie sheet, or cookie sheet covered with a silicone baking mat or parchment paper, leaving at least 3" between cookies. Bake for approximately 15-18 minutes, or until edges are just lightly starting to brown. Centers will still seem somewhat underdone. Let cool on baking sheet for at least 15 minutes, as the cookies will finish baking from heat on baking sheet.
Transfer to a wire rack to cool completely, then store in an airtight container.
Makes approximately 18 extra large cookies or 36 standard size cookies.
*3/4 butter measured cold (1 and 1/2 standard size sticks). You do not need to remeasure the butter once its melted.