Browned Butter Chocolate Chip Cookies
- 1 cup unsalted butter
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chunks (or chocolate chips)
- Flaky sea salt, for topping
1. In a saucepan, melt the butter over medium heat. Continue cooking the butter, stirring occasionally, until it turns a golden brown color and develops a nutty aroma. This typically takes about 5-7 minutes. Remove from heat and let the butter cool slightly.
2. In a large mixing bowl, cream together the browned butter and light brown sugar until well combined and creamy. Add the eggs, one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chunks.
4. Cover the dough with plastic wrap and chill in the refrigerator for at least 24 hours.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes.
7. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the dough slightly with the back of a spoon. Sprinkle the tops of the cookies with a pinch of flaky sea salt.
8. Bake for 10-12 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked, but they will firm up as the cookies cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Enjoy the Browned Butter Chocolate Chip Cookies on their own or with a glass of milk. Store any leftovers in an airtight container at room temperature for up to 3-4 days. Alternatively, you can freeze the baked cookies or the dough for longer storage.
Note: Browning the butter adds a rich and nutty flavor to the cookies. However, if you prefer not to brown the butter, you can cream together room-temperature butter with the brown sugar instead.