Stop your search for the perfect cookie, this Browned Butter Chocolate Chip Cookies are literally heaven! They have a perfect crispy edge while still being soft, chewy, and just melt in your mouth. The browned butter is such an easy and crucial step that gives this cookie a deep caramel flavor that is to die for!
Brown Butter: Place half the butter (1 stick) in a medium skillet. Melt the butter over medium heat, swirling it in the pan frequently. It will foam and froth as it cooks and then it will start to smell nutty and start to crackle and pop. Don't let it burn. Continue to swirl it in the pan frequently. Once the butter turns a light golden/amber color, remove from heat and immediately pour it into a small bowl. Allow it to cool to room temperature.
Make Cookie Dough: Add the remaining stick of butter to a mixing bowl. Add the brown sugar and cream together very well with beaters until it's very smooth, about 3-5 minutes. Add the vanilla extract, the cooled brown butter and the granulated sugar. Beat for 2 minutes. Add the egg and egg yolk then beat until smooth.
Add the flour, salt, baking powder, and baking soda, beating on low speed just until incorporated (don't over-mix!). Use a spatula to fold in the chocolate chunks.
Refrigerate: Cover the bowl tightly with plastic wrap and refrigerate dough for 20 minutes.
Bake: Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. Scoop about 2 tablespoons of dough for each cookie and roll gently into a ball.
Place on the prepared baking sheets, leaving about 2 inches between the cookies. Bake for 11 to 14 minutes, or until just barely golden on the edges.
Remove them from the oven, and allow them to rest on the baking sheet for 5 minutes before moving them to a wire cooling wrack to cool completely. Sprinkle the tops with a little bit of cracked salt or finishing, if desired.
Video
Notes
Toffee: For browned butter chocolate chip toffee cookies, substitute 1/2 of the chocolate chunks for toffee pieces.Store leftover cookies in an airtight container at room temperature for a few days.Freezing Instructions: Place baked cookies in a freezer safe bag and freeze for up to 3 months. Allow to defrost on the counter, or place in the microwave for a few seconds.Recipe adapted from Joy the Baker.