Perfect Browned Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are a decadent twist on the classic favorite. Browning the butter adds a rich, nutty depth that adds another element to this classic cookie, making each bite complex and irresistible. With crisp edges, gooey centers, and pools of melty chocolate, they strike the perfect balance between nostalgia and gourmet indulgence.

Ingredients

Dry Ingredients

• 2 ¼ cup of All Purpose flour (280 grams)
• 1 tsp of baking soda
• ½ tsp of salt

Wet Ingredients

• 1 cup of unsalted butter, browned
• ¾ cup packed dark brown sugar (150 grams)
• ½ cup of granulated sugar (100 grams)
• 2 tsp of vanilla extract
• 2 large eggs room temperature

Add-ins

• 1 ½ cups (255 grams) semisweet or dark chocolate chips or chunks
• Optional: ½ cup of toasted pecans or walnuts
• Flake sea salt (for topping, optional)

Directions

Brown the Butter:

1. In a 2.5 Quart G5 Saucier over medium heat, melt the butter, stirring constantly.
2. Continue cooking until it foams and turns golden brown with toasty specks at the bottom (about 5 to 7 minutes time)
3. Immediately transfer to a heatproof bowl and let it cool for 10-15 minutes.
   
   
4. Preheat the oven to 350 degrees F
5. In a large All-Clad mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.Add the eggs one at a time, mixing well, then stir in the vanilla.
6. In another mixing bowl whisk together the flour, baking soda, and salt.
7. Gradually stir the dry ingredients into the wet until just combined.
8. Fold in the chocolate chips (along with the nuts if you are using them.)
9. OPTIONAL: Chill the dough for 30 minutes to overnight. This will deepen the flavor and prevent the cookies from spreading out.
10. Place a piece of parchment paper onto your All-Clad Stainless Bakeware Jelly Roll Pan Scoop 2 tablespoon sized balls of dough and place on the sheet, spaced about 2 inches apart.
11. Bake for 10-12 minutes or until the edges are golden brown and the centers are just set.
12. If using, sprinkle the flake sea salt immediately after baking.Let the cookies cool on the
13. baking sheet for 5 minutes before transferring them to a wire rack.

Pro Tip

When making brown butter specifically watch both the color and the scent. For perfectly browned butter, keep the heat at medium and stir constantly once the butter melts. It will foam, then turn golden with brown specks forming at the bottom. What you are seeing is the milk solids toasting. As soon as it smells nutty and caramel-like, take it off the heat immediately to prevent burning. Pour it into a mixing bowl while scraping the brown bits too. Make sure the butter cools prior to mixing it with the dough.

RECIPE BY THE ALL-CLAD KITCHEN