The Ultimate Brown Butter Chocolate Chip Cookies Recipe

Instructions:

1. Melt the butter in a medium heavy-bottomed saucepan over medium heat. Swirl occasionally until melted.
2. Continue cooking. Once the milk solids foam, then subside, watch carefully until they turn a deep amber brown and the butter smells nutty. Immediately remove from heat.
3. Pour the browned butter (including the browned bits!) into a heatproof bowl and let it cool for at least 15 minutes until warm, but not hot, and still liquid.
4. In a mixer bowl, combine the slightly cooled brown butter with the brown and white sugars. Beat on medium speed until thoroughly mixed and slightly lighter in colour (about 2 minutes).
5. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides, then beat in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
7. Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
8. Gently fold in the chocolate chips or chunks using a rubber spatula.
9. Cover the bowl and refrigerate the dough for a minimum of 2 hours. For the best flavour, chilling overnight is highly recommended.
10. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
11. Scoop portions of dough (about 3 tablespoons each) onto the prepared sheets, ensuring ample space between cookies.
12. Bake for 10–13 minutes. The edges should be set and golden, but the centres should look slightly underbaked and puffed.
13. Immediately sprinkle the tops of the hot cookies with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.