The Best Brown Butter Chocolate Chip Cookies by Tyler Butt Nutrition Home Cooking

Ingredients

• 180g (¾ cup) unsalted butter
• 60g (⅓ cup) granulated sugar
• 90g (½ cup packed) light brown sugar
• 1 tsp vanilla extract
• 150g (1 ¼ cups) all-purpose flour
• ½ tsp baking soda
• 200g (approx. 2 large bars) dark chocolate, chopped
• to taste salt

Instructions

1. Melt the butter in a saucepan over medium heat until it turns a rich brown color and smells nutty. This should take about 5-8 minutes. Remove from heat and let cool for at least 20 minutes.
2. In a large bowl, whisk together the cooled brown butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
3. Whisk in the vanilla extract.
4. Sift the all-purpose flour and baking soda into the butter mixture and mix until just combined. Be careful not to overmix.
5. Roughly chop the dark chocolate. Reserve about one-third of the chopped chocolate for topping later.
6. Fold the remaining two-thirds of the chopped chocolate into the dough.
7. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
8. Use a spoon or an ice cream scoop to drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches between cookies.
9. Press some of the reserved chopped chocolate onto the tops of the dough balls.
10. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
11. Remove from the oven and immediately sprinkle the tops generously with sea salt flakes.
12. Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.