Brown Butter Chocolate Chip Cookies

From The Culinary Couple | Source Cooks Illustrated via Eat, Live, Run


  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 14 Tbsp unsalted butter (1 3/4 sticks)
  • 1/2 cup white sugar
  • 3/4 cup packed dark brown sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups chocolate chips


  1. Preheat the oven to 375 and line two large baking sheets with parchment or silicone baking mats.
  2.  Sift or whisk together flour and baking soda in a medium bowl and set aside.
  3. Add 10 tablespoons of the butter to a medium skillet over medium-high heat. Allow the butter to melt for 2 minutes and begin to swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Browning should take about 3 minutes. You’ll know it’s done when it smells nutty and has a dark golden brown color. Remove  pan from heat and use a heatsafe spatula to transfer the butter to a large, heatsafe mixing bowl. Add the remaining 4 tablespoons of cold butter to the melted butter, and stir gently until it is melted.
  4. Add the white sugar, brown sugar, vanilla, and salt to the butter and whisk  together. Add the egg and egg yolk and whisk again until mixture is smooth, about 30 seconds. Allow the batter to rest for 3 minutes, then whisk for 30 seconds more. Do this two more times. The end result should be thick and shiny.
  5. Add the flour mixture and stir until just combined, about 1 minute. Gently stir in chocolate chips. The batter will be soft.
  6. Form each cookie with roughly 3 tbsp of dough. Place cookies 2 inches apart on the prepared baking sheets and bake one tray at a time, 10 to 14 minutes, on the middle rack of your oven. Rotate baking sheet after 5 minutes and check the cookies at 10; you want them to be golden brown and set around the edges, but puffy in the middle.
  7. Allow to cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.