My Famous Brown Butter Chocolate Chip Cookies

By Ambitious Kitchen · 90 min

Ingredients

Instructions

1. Line a large plate or baking sheet with parchment paper.
2. Melt the butter in a small saucepan over medium heat, whisking constantly. Once it crackles, then foams and turns golden amber with a nutty smell (5 to 8 minutes total), take it off the heat and pour it, with all the brown bits, into a medium bowl. Leave it until cool enough to touch, about 15 minutes.
3. In a stand mixer with the paddle, mix the brown butter, dark brown sugar and granulated sugar for about 1 minute. Beat in the egg, egg yolk, vanilla and yogurt for about 1 minute, until smooth, creamy and similar to caramel sauce. A whisk works in about the same time.
4. Whisk the flour, baking soda and kosher salt together in another bowl. On low speed, add them slowly to the wet mixture and mix about 1 minute, until just combined. Add both chocolate chips and mix on low just until incorporated. Do not overmix. Cover and refrigerate for 10 minutes.
5. Scoop 2 heaping tablespoons of dough per cookie, roll into balls and place on the prepared plate or sheet. Cover and refrigerate for at least 2 hours and up to 24 hours.
6. When ready to bake, place a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment. Let the dough balls soften at room temperature for 15 minutes.
7. Place the dough balls 2 inches apart on the sheet, in batches as needed. Bake for 9 to 11 minutes, until the edges just begin to turn golden brown. The centers will look underdone.
8. Let the cookies stay on the sheet for 5 minutes, then sprinkle each with flaky sea salt. Move to a wire rack to cool completely. Let the sheet cool before baking the next batch.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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