Description
Skip the wait and satisfy your dessert cravings instantly with these rich, brown butter chocolate chip cookies. They offer the perfect balance of crispy edges and gooey centers without a single minute of refrigeration required.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pinch ground nutmeg
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup dark chocolate chips or chunks
- Flaky sea salt for finishing
Instructions
- In a small saucepan, melt the butter over medium heat, whisking constantly until it turns golden brown with nutty-smelling toasted specks.
- Immediately pour the brown butter into a heat-proof bowl and let it cool for about 10 to 15 minutes until warm but not hot.
- Whisk the brown sugar, granulated sugar, vanilla, and nutmeg into the cooled butter until well combined.
- Add the whole egg and the extra egg yolk, then whisk vigorously until the mixture becomes glossy and smooth.
- Gently fold in the baking soda, salt, and flour until just a few streaks of flour remain.
- Stir in the dark chocolate chips until evenly distributed throughout the dough.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Scoop the dough into 14 portions (about 1.35 oz each), place them 3 inches apart on the sheets, and bake for 9-11 minutes until the edges are golden but the centers still look slightly soft.
- Allow the cookies to rest on the baking sheet for at least one minute before transferring them to a wire rack to finish setting.
Notes
For the best results, use high-quality dark chocolate chunks that will create puddles of melted cocoa. If you find your dough is too soft to handle, you can pop it in the freezer for just five minutes, though this recipe is specifically formulated to be baked immediately for a classic chewy texture.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American