Recipe Background
Goodness gracious, have you ever seen a better looking cookie than these Melty Brown Butter Cookies?! Just take a moment and really savor the way the melty chunks of chocolate look secured in that gooey, chewy, golden cookie dough. If that's how good they look, can you imagine how outstanding these Melty Brown Butter Cookies must taste?! You won't know until you try them, so what are you waiting for?!
Goodness gracious, have you ever seen a better looking cookie than these Melty Brown Butter Cookies?! Just take a moment and really savor the way the melty chunks of chocolate look secured in that gooey, chewy, golden cookie dough. If that's how good they look, can you imagine how outstanding these Melty Brown Butter Cookies must taste?! You won't know until you try them, so what are you waiting for?!
Ingredients
- 2 sticks unsalted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon optional
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg room temperature, plus 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate roughly chopped
- flaky sea salt to taste, for serving
Directions
- Line two baking sheets with parchment paper.
- In a medium saucepan over medium heat, add the butter and heat, frequently swirling the saucepan and stirring, until it has melted.
- Cook the melted butter until it turns golden-brown and smells nutty, about 5 minutes.
- Pour the brown butter into a large bowl and let it cool.
- In a medium bowl, add the flour, the baking soda, the fine sea salt, and the cinnamon and whisk to combine.
- Add the brown sugar and the granulated sugar to the cooled brown butter and whisk until it is combined.
- Add the egg, the egg yolk, and the vanilla extract to the brown butter mixture and whisk until it is well-combined.
- Add the flour mixture to the brown butter mixture and gently stir until it is combined.
- Add the chopped chocolate to the cookie dough.
- Scoop the cookie dough into 1/4-cup-sized pieces and roll each of them into balls. There should be a total of about 16.
- Evenly divide the dough balls between the prepared baking sheets.
- Transfer the baking sheets to the refrigerator and let the dough balls chill for at least 1 hour and up to 24 hours.
- Preheat the oven to 350 degrees F.
- Bake the cookies until the edges turn golden, rotating both of the baking sheets halfway through, about 15 minutes.
- Transfer the baking sheets from the oven and carefully tap them on the counter once to make the cookies flatter and chewier.
- Place the baking sheets on a wire rack and evenly sprinkle each of the cookies with the flaky sea salt. Let them cool, about 5 minutes.
- Transfer the cookies to the wire rack and let them cool completely.
- Serve.
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