This brown butter Chocolate Chip Cookie is a classic recipe to have in your repertoire, it’s delicious. They have a slightly crispy texture on the outside and are soft and chewy inside.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups dark chocolate chips
1/2 tsp salt
3/4 tsp. baking soda
1/4 tsp. baking powder
3/4 cup (1½ sticks) unsalted room temperature butter
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
11/2 - 2 tsp. vanilla extract
Flaky sea salt for topping is optional
Steps:
1. Mix the flour and baking powder well, sift it and keep it aside.
2. In a pan heat the butter and cook it until it’s medium golden brown in color.
3. Pour the butter in a bowl to cool.
4. To the cool butter add the sugars and mix it together.
5. Add the vanilla and eggs in a separate bowl whisk them until they are light and fluffy.
6. Add the flour into the wet egg mixture and fold to combine(don’t over mix), lastly fold in the chocolate chips.
7. Refrigerate dough for at least 30 minutes to an hour.
8. Take about 3 tbsps of dough or a small ice cream scoop and roll the dough into a ball. The dough might be a little crumbly but don’t worry it will come together to hold it’s shape. Make the cookie dough balls taller, don’t press them very flat or wide, to make the cookies thick. Finally add a few more chocolate chips on the top of the balls for decoration.
9. Bake at 375 F for 8- 10 minutes. Leave the cookies to continue to bake on the cookie sheet after removing from the oven for at least 10 - 12 minutes before transferring to a wire rack to cool completely.
10. Place cookies on a rack. Sprinkle with flaky sea salt and cool.
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