Browned Butter Chocolate Chip Cookies
  • Cooking Time: 10 - 12 minutes
  • Servings: 36 - 42 cookies
  • Preparation Time: 10 - 30 minutes active, 24 hours to rest dough
  • 5.75 ounces (1/2 bag) dark chocolate chunks
  • 5.75 ounces (1/2 bag) semi-sweet chocolate chips
  • ½ cup softened butter
  • ½ cup browned butter (see video)
  • ½ cup sugar
  • 1 cup brown sugar
  • 1/3 cup dried milk
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla
  • 2 ¼ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped pecans (optional)
  • coarse sea salt for sprinkling (technically optional, but really important)
  1. Before beginning the cookie dough, you’ll need to brown 4 ounces of butter (one stick). In a pan with a light-colored bottom, place cubes of butter over medium heat and melt. Browning butter is easiest over a metal pan with a light bottom so that you can see the color of the butter as it browns (the goal is a rich amber). Swirl and/or stir constantly to cook evenly. Stirring constantly will also keep you from leaving the butter, which you really don't want to do. The butter will melt, then foam, and then begin to brown. You'll have tiny brown granules at the bottom – this is fat and this is good! Watch closely, browning happens fast and you don’t want burnt butter. When the butter is amber and smells nutty, it’s ready. Remove IMMEDIATELY from the stove, place in a bowl, and refrigerate or freeze. The cooking process should take between 3 – 6 minutes. It’s important that you let the hot butter cool and begin to solidify before adding to the cookie dough. Otherwise, the hot butter will make your cookies spread too fast in the oven and you'll have thin, crunchy cookies.
  2. Begin cookie dough by combining dry ingredients. Combine dried milk, flour, baking soda, baking powder, and salt in a medium bowl and stir well. Add dark chocolate chunks, semi-sweet chocolate chips, and pecans to the dry mix. Adding the chips and nuts here helps prevent over-stirring the batter and keeps the cookies soft and gooey after baking.
  3. In a large bowl, cream the sugar, brown sugar, softened butter, and cooled browned butter on medium-high until light in color and fluffy. Add eggs, one at a time, and mix on medium speed. Add vanilla and stir.
  4. Combine dry ingredients into wet and mix until the flour is no longer visible, but do not over-stir.
  5. Refrigerate dough overnight (this truly makes a better cookie).
  6. When ready to bake, preheat oven to 375, roll cookies into 1 tablespoon-size balls, and cook for 10 – 12 minutes. Cooking temp and time will vary depending on your oven and cookie preferences.
  7. Remove from oven, sprinkle with sea salt, grab one and risk burning your tongue. Freeze or refrigerate unused doug
I developed this recipe over four years of baking for friends and family. I tried A LOT of chocolate chip cookie recipes, as I'm sure most people have, and played around with ingredients until I found the recipe that worked best for me. I love the sweet, salty, and nutty flavor that these cookies have from the two different chocolates, sea salt, and browned butter. Resting the dough for 24 hours not only allows the dough to become more flavorful - it also provides a good excuse to eat cookie dough.