Ingredients (1 dozen cookies)
- 141g (10 Tbsp) unsalted butter
- 100g (1/2 cup, packed) light brown sugar
- 35g (3 Tbsp) granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 13g (1 Tbsp) sour cream, room temperature
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp cornstarch
- scant 3/4 tsp fine sea salt
- 160g (1 1/3 cups) all-purpose flour
- 67g (scant 1/2 cup) semi-sweet chocolate, coarsely chopped
- 67g (scant 1/2 cup) dark chocolate, coarsely chopped
- Flaky sea salt, for finishing
Brown the Butter
In a light-colored saucepan, melt the 10 Tbsp of butter over medium heat. It will foam and sizzle for a few minutes. Stir it occasionally. Once the sizzling subsides, watch for golden-brown specks to form at the bottom of the pan and for the butter to smell nutty. You’re aiming to have about 113g (1/2 cup) of browned butter.
Immediately pour the browned butter and all the specks into a large bowl. Place it in the refrigerator to cool for ~15-20 minutes.
Make the Cookie Dough
To the cooled brown butter, add both sugars and the vanilla extract and whisk to combine. Add the whole egg and the sour cream and whisk again until just combined.
Whisk in the baking soda, baking powder, cornstarch, and salt.
Using a spatula, fold in the flour until only a few streaks remain. Add the chopped chocolate and fold until it is evenly distributed and the flour is fully incorporated. Be careful not to over-mix the dough.
Chill the Dough for Three Hours
Cover the bowl tightly and put it in the refrigerator for at least three hours. This step is critical; it allows the dough to hydrate and the flavors to deepen.
Bake at 350F for ~10-11 Minutes
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper.
Scoop the dough into balls (about 3 tablespoons each) and place them 2-3 inches apart on the prepared baking sheet.
Bake for ~10-11 minutes. The edges of the cookies will be set, but the centers will still look slightly underdone. Let them cool on the baking sheet for 10 minutes before moving them to a wire rack. While they are still warm, sprinkle a little flaky sea salt over the top of each cookie.
Chewy Brown Butter Chocolate Chip Cookies
Ingredients
Ingredients (1 dozen cookies)
- 141g unsalted butter 10 Tbsp
- 100g light brown sugar 1/2 cup, packed
- 35g granulated sugar 3 Tbsp
- 1 tsp vanilla extract
- 1 large egg room temperature
- 13g sour cream 1 Tbsp, room temperature
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp cornstarch
- scant 3/4 tsp fine sea salt
- 160g all-purpose flour 1 1/3 cups
- 67g semi-sweet chocolate scant 1/2 cup, coarsely chopped
- 67g dark chocolate scant 1/2 cup, coarsely chopped
- Flaky sea salt for finishing
Instructions
- Brown butter in saucepan over medium heat until golden specks form and nutty aroma develops.
- Pour browned butter into large bowl and refrigerate 15-20 minutes until cooled.
- Whisk cooled butter with both sugars and vanilla.
- Add egg and sour cream, whisk until just combined.
- Whisk in baking soda, baking powder, cornstarch, and salt.
- Fold in flour until nearly combined, then add chopped chocolates and fold until evenly distributed.
- Cover and refrigerate dough for 3 hours.
- Preheat oven to 350F and line baking sheet with parchment.
- Scoop 3-tablespoon dough balls, place 2-3 inches apart on baking sheet.
- Bake 10-11 minutes until edges set but centers slightly underdone.
- Sprinkle with flaky sea salt while warm.
- Cool on baking sheet 10 minutes before transferring to wire rack.
