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Browned Butter Chocolate Chip Cookies
The secret here is a specific resting and whisking method that dissolves the sugar into browned butter, creating a glossy base for the dough. You'll get incredibly deep, toffee-like notes that elevate the classic flavor profile. Packed with semisweet chocolate chunks and toasted pecans, these bake up with crisp, golden edges and soft, chewy centers. It's a foolproof technique that guarantees bakery-quality results right in your own kitchen.
Equipment
- Skillet
- Oven
- Baking sheet
Ingredients
- 1¾ cups (8¾ ounces) all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter
- ¾ cup packed (5¼ ounces) dark brown sugar
- ½ cup (3½ ounces) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg plus 1 large yolk
- 1¼ cups (7½ ounces) semisweet chocolate chips or chunks
- ¾ cup pecans or walnuts, toasted and chopped (optional)
- 2. Melt 10 tablespoons butter in 10-inch skillet over medium-high heat. Continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large heatproof bowl. Add remaining 4 tablespoons butter and stir until completely melted.
Instructions
- 1Melt 10 tablespoons of butter in a 10-inch skillet over medium-high heat. Swirl the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
- 2Transfer the browned butter to a large heatproof bowl. Add the remaining 4 tablespoons of butter and stir until completely melted.
- 3Whisk the dark brown sugar, granulated sugar, vanilla extract, and salt into the melted butter until well combined.
- 4Whisk in the whole egg and the egg yolk for about 30 seconds until the mixture is smooth and free of sugar lumps. Let the bowl sit for 3 minutes, then whisk vigorously for another 30 seconds.
- 5Repeat the resting and whisking process two more times until the batter becomes thick, smooth, and glossy. This dissolves the sugar completely for a chewier texture.
- 6Fold in the flour and baking soda with a rubber spatula for about 1 minute until just combined. Don't overmix, or the cookies will turn out tough.
- 7Fold in the semisweet chocolate chips and the toasted pecans. Stir the dough one last time to make sure the ingredients are evenly distributed and no dry flour remains.
- 8Scoop the dough into 3-tablespoon portions and roll them into smooth balls. Place the dough balls 2 inches apart on lined baking sheets.
- 9Bake one sheet at a time for 10 to 14 minutes, rotating the pan halfway through the cooking time. The cookies are ready when the edges are set and golden brown but the centers remain soft and puffy.
- 10Leave the cookies on the baking sheets to cool completely on wire racks. The residual heat finishes baking the centers gently.
Notes
- Storage: Keep the cooled cookies in a sealed zip-top bag at room temperature for up to 3 days.
- Make ahead: You can scoop the dough into balls and freeze them in a single layer. Bake straight from frozen, adding 1 to 2 extra minutes to the baking time.
- Tip: Watch the butter closely while browning. It transitions from golden to burnt very quickly, so remove it from the heat as soon as it smells nutty.