@saltysprig: Brown Butter Chocolate Chip Cookies Ingredients: * 1 cup (227 g) salted butter * 1¼ cups (250 g) packed dark brown sugar * ⅓ cup (67 g) granulated sugar * 1 large egg * 1 large egg yolk * 2 teaspoons vanilla extract * 2 cups (270 g) all-purpose flour, spooned and leveled * ¾ teaspoon baking soda * ½ teaspoon fine sea salt * 1 cup (185 g) milk chocolate chips * 4 oz (113 g) semi-sweet chocolate, roughly chopped * Flaky sea salt, for topping Instructions: 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. 2. Melt the butter in a light-colored pan over medium heat. Continue cooking, stirring frequently, until the milk solids on the bottom turn golden brown and the butter smells nutty. Do not wait for all of the foam to disappear. Immediately pour the brown butter into a large mixing bowl, scraping in all those browned bits. 3. Let the brown butter cool for 15–20 minutes, stirring occasionally. It should still be fluid and slightly warm, but no longer hot or beginning to solidify. 4. Add the dark brown sugar and granulated sugar. Whisk until thoroughly combined. The mixture will resemble a thick, wet caramel paste and may still look slightly grainy. 5. Whisk in the egg, egg yolk, and vanilla just until combined. 6. Add the flour, baking soda, and salt. Fold just until no dry streaks remain. If measuring by cups, spoon the flour into the measuring cup and level it off—do not scoop directly from the flour container or you can end up with too much flour. 7. Fold in the milk chocolate chips and chopped semi-sweet chocolate. 8. Scoop the dough into ¼-cup portions and place 4–5 cookies at a time on the prepared baking sheet, leaving plenty of room between them. Do not flatten. 9. Bake for 10–12 minutes, until the edges are golden and the centers are soft but set. 10. Immediately after removing the pan from the oven, firmly tap it on the counter about 3 times. This helps the cookies settle and creates those rippled edges. 11. Sprinkle with flaky sea salt and let the cookies cool on the baking sheet for about 10 minutes before transferring. #chocolatechipcookies #cookierecipe #chocolatechipcookierecipe #brownbutterchocolatechipcookies #cookies

Salty Sprig | Megan Hubbs

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Saturday 26 September 2026 01:45:47 GMT