Brown Butter Chocolate Chip Cookies

By Benjamin Moore Eubank

Chewy bakery-style cookies with nutty brown butter, pools of bittersweet chocolate, and a sprinkle of flaky salt.

Yield: 8 servings · Prep: 20 min · Cook: 12 min · Total: 32 min

Ingredients

• 1/2 cup granulated sugar
• flaky sea salt
• 1 cup unsalted butter
• 2 eggs
• 12 oz bittersweet chocolate
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 cup dark brown sugar
• 1 tsp kosher salt
• 2 tsp vanilla extract

Steps

1. Melt the butter in a light-colored saucepan over medium heat, swirling until the milk solids turn amber and smell nutty, then pour into a large bowl to cool.
2. Whisk the brown sugar and granulated sugar into the cooled brown butter until glossy.
3. Beat in the eggs and vanilla until the mixture lightens and ribbons off the whisk.
4. Fold in the flour, baking soda, and salt just until combined, then fold in the chopped chocolate.
5. Chill the dough in the refrigerator so the cookies bake thick instead of spreading thin.
6. Scoop generous balls onto parchment-lined sheets, sprinkle with flaky salt, and bake at 375 degrees until the edges are set and the centers look just underdone.
7. Cool on the sheet for 10 minutes before moving the cookies to a rack.