Print

Browned Butter Chocolate Chip Cookies

Raw cookie dough balls in two rows of three sprinkled with salt on top

These cookies are utterly perfect; fluffy, chewy, and packed with flavor. The browned butter gives them a richly deep flavor add salt to give you the perfect salty-sweet we all love. 

Ingredients

Scale
  • 1 stick + 2 tablespoons butter (10oz)
  • 3/4 cup sugar
  • 1 tablespoon brown sugar
  • 2 teaspoons of vanilla
  • 1 egg
  • 1 cup All-Purpose Flour
  • 1/2 cup Cake Flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon fleur de sel salt
  • 1 cup mixed sizes chocolate chips
  • sea salt (for garnishing (optional) )

Instructions

  1. Measure: out all ingredients (trust me it will make everything easier)

  2. Brown the butter: See above for step-by-step. Let cool completely.

  3. Mix: In a standard mixer; add butter, sugar, brown sugar, egg, and vanilla. Using a paddle attachment mix on medium-high for 2 minutes. Mix in flour (AP and cake), baking soda, and salt.

  4. Add Chocolate Chips: Using a cookie scoop, form into balls, place on a cookie sheet. Add larger chocolate chips to the top of mounds by hand. Refrigerate for 30 minutes. (or if you’re impatient like me bake a few off right away) Freeze the leftovers and bake up to a month later.

  5. Bake: When ready to bake, preheat your oven to 350. Bake from chilled or frozen for 15- 20 minutes. Enjoy!

 

 

 

Notes

If baking fresh soft dough (not chilled or frozen) bake at 350 for 10-15 minutes.