These started as a standard Toll House riff and slowly turned into the only cookie I make now. The two changes that matter most: browning the butter (do not skip the cooling step, or you'll scramble the eggs) and chilling the dough before baking. Use the per-step timers below — the browning and the bake are both easy to overshoot by a minute, and a minute is the whole ballgame here.
dessert
Brown Butter Chocolate Chip Cookies
Chewy in the middle, crisp at the edges, with a deep toffee note from browning the butter.
prep: 25 mincook: 11 minbase recipe: 24 servings
#cookies#baking#chocolate
ingredients
servings
24
Dry & sugars
Wet
Mix-ins
instructions
- 1.Brown the butter in a light pan over medium heat, swirling, until it smells nutty and turns amber. Pour into a bowl and let it cool until just warm.8:00
- 2.Whisk both sugars into the cooled brown butter, then beat in the eggs and vanilla until glossy.
- 3.Stir together flour, baking soda, and salt, then fold into the wet mix until barely combined. Fold in the chocolate.
- 4.Chill the dough so the flavors deepen and the cookies spread less.30:00
- 5.Scoop into balls, finish with flaky salt, and bake at 350°F until the edges are set but centers look underdone.11:00
- 6.Cool on the sheet a few minutes before moving — they finish setting as they rest.
revision history
- — Cut granulated sugar from ¾ to ½ cup and added a chill step. (Original batch spread too thin and read too sweet.)
- — Initial publish.