Big, gooey, brown butter chocolate chip cookies that don’t require any chill time or stand mixer to whip up. Chocolate puddles meet some brown buttery goodness here and it’s a beautiful thing, friends.
- 3/4 cup unsalted butter (170g)
- 1/4 cup granulated sugar (50g)
- 1 cup dark brown sugar, packed (210g)
- 1 large egg + 1 egg yolk (60g)
- 1 teaspoon pure vanilla paste or extract
- 1 1/2 cups all-purpose flour (spooned & leveled, not scooped) (185g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
- 4oz. bittersweet chocolate from a bar (60%), coarsely chopped (113g)
- Brown your butter in a saucepan over medium heat until dark amber in color. Pour into a heat-safe bowl to cool for 15 minutes.
- Preheat the oven to 350°F and prep two large baking sheets with parchment. In a small bowl, whisk together your flour, baking soda, and kosher salt. Set aside.
- In the bowl with your butter (once it has cooled down a bit): whisk in both sugars until combined, then the whole egg + egg yolk, and lastly your vanilla paste. Add in your flour mixture and fold until evenly distributed/no streaks remain. Fold in your chopped chocolate.
- Scoop out roughly 1/4 cup portions of dough, roll each into a ball, and place 4 to 5 on each baking sheet spaced apart (they spread quite a bit).
- Bake 12-14 minutes until the edges look set and middles are still slightly gooey (I baked mine one tray at a time with rack in the middle, but if you bake both trays at once just be sure to rotate the pans top to bottom halfway through). Let cool for 10-15 minutes to let them set.
- How to Get Perfectly Round Cookies: As soon as your cookies come out of the oven, place a circle cookie cutter around each cookie (roughly the same size as the cookie or slightly larger) and scoot the cutter around in a gentle circular motion until it’s even. The cookie is still warm and hasn’t set yet, therefore able to be shaped and molded.
- Space Out Your Cookies: Not that it would be the end of the world if your cookies touched, but as these are 1/4 cup scoops they will be quite large. With the brown butter, dark brown sugar, and no chill time—these will spread out quite a bit (as they are designed to), so make sure to give yourself several inches between each scoop on the tray.
- Why Do You Have To Let The Brown Butter Cool Down? The first reason is that you don’t want to cook your egg/egg yolk by whisking them in too soon. The butter will still be very hot coming off the stove and whisking everything in right away will result in a less-than-pleasant consistency for your dough. The other reason is that your dough would be quite greasy from the warm butter vs. butter that has had time to cool down a bit.