High Fructose Corn Syrup Free Brown Butter Chocolate Chip Cookies with Sea Salt
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Learn more →Ingredients
18 servings
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 cup semi-sweet chocolate chips
- 4 oz bittersweet chocolate bar, roughly chopped into uneven pieces
For finishing
- 1 tsp flaky sea salt, for finishing
Instructions
- 1
Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids at the bottom turn deep golden-brown and smell nutty, about 6–8 minutes. Pour the browned butter immediately into a large mixing bowl and let it cool for 10 minutes.
- 2
Whisk the dark brown sugar and granulated sugar into the cooled brown butter until fully combined. Add the eggs and egg yolk one at a time, whisking well after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened, about 1 minute.
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