Brown Butter Chocolate Chip Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Cut the butter into pieces in a light-coloured skillet and melt over medium heat, stirring constantly.
2. Keep cooking until the butter foams, then browns with toasted specks at the bottom, about 5 to 7 minutes. Cook until golden, then take off the heat and pour into a heatproof bowl with all the browned bits.
3. Let it cool for 10 minutes, then refrigerate until solid, about 90 minutes, covering it after about 30 minutes.
4. Beat the solid brown butter on high speed for 1 to 2 minutes until smooth and creamy. If too firm, leave at room temperature 5 to 10 minutes, or microwave for 5 to 8 seconds without melting it.
5. Beat in the brown sugar and granulated sugar on medium-high for about 2 minutes until light. Add the egg, egg yolk and vanilla and beat until combined, scraping the bowl as needed.
6. Whisk the flour, cornstarch, baking soda and salt together. Add to the butter mixture on low speed until just combined, then drizzle in the milk on low speed. Stir in the chocolate chips until evenly distributed.
7. Scoop 2 tablespoons (about 45 g) portions, roll into tall cylinder-shaped balls, and refrigerate on a lined tray or plate, covered, for at least 2 hours and up to 3 days.
8. Preheat the oven to 375°F (191°C) and line baking sheets. Place 8 dough balls per sheet about 3 inches apart and sprinkle with sea salt if using.
9. Bake 12 to 14 minutes until the edges are lightly golden; centres will look soft. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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