Target: 6 × 4 inches · landscape

Bakery-Style Brown Butter Chocolate Chip Cookies

102 min · 18 cookies

Ingredients

□ 1 cup unsalted butter

□ 1 cup packed dark brown sugar

□ 1/2 cup granulated sugar

□ 2 large eggs, room temperature

□ 2 tsp vanilla extract

□ 2 1/4 cups all-purpose flour

□ 1 tsp baking soda

□ 3/4 tsp fine sea salt

□ 10 oz chopped bittersweet chocolate, about 60% cacao

□ Flaky sea salt, for finishing

1. Brown butter until deeply amber and nutty; cool until warm and fluid.

2. Whisk sugars, eggs, and vanilla into butter. Fold in flour, baking soda, and fine sea salt.

3. Fold in bittersweet chocolate. Chill dough for 60 minutes for thicker, chewier cookies.

4. Heat oven to 375 F. Portion 18 dough mounds, 6 per lined baking sheet.

5. Bake at 375 F for 10 to 12 minutes; salt and cool 10 minutes on the sheet.

Cook’s note: Pull cookies when their edges are golden but their centers still look pale and soft.