Chewy Brown Butter Chocolate Chip Cookies
These are soft chocolate chip cookies with a nutty flavor from browned butter and a richer texture from an added tablespoon of sour cream. The dough requires a three-hour chill, which is a key step for developing flavor and achieving the right chewy texture.
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.
Notes
Final yield is approximately 12 large cookies. Dough must be chilled for proper texture.
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