How do you store brown butter chocolate chip cookies?

These cookies are best stored in an airtight container at room temperature for up to three days.

Can I make the cookie dough ahead of time?

Absolutely! The dough can be refrigerated for up to three days or frozen for up to three months. You can also freeze the baked cookies for up to one month, ensuring you have some cookies whenever the craving strikes. To read how to freeze unbaked cookie dough, see below.

Why is my dough too soft or sticky?

If your dough is too soft, it might be because the brown butter was still warm when you mixed it with the sugars. Make sure the butter is cooled to room temperature before combining it with the other ingredients. If it's sticky, add to the chill time to help the dough firm up.

How do I prevent my cookies from spreading too much?

Chilling the dough is key. It solidifies the fat, preventing the cookies from spreading too much during baking. Also, make sure your cookie sheet isn't warm when you place the cookie dough balls on it.

Can I use salted butter instead of unsalted?

You can, but reduce the added salt in the recipe to 1/2 teaspoon to account for the salt in the butter.

What if I don't have brown sugar?

You can make a substitute by mixing granulated sugar with a small amount of molasses. For every cup of granulated sugar, mix in 1 tablespoon of molasses.

The Best Brown Butter Chocolate Chip Cookies

Description

These brown butter chocolate chip cookies upgrade the classic cookies with rich browned butter and a sprinkle of flaky sea salt.

Ingredients

Units Scale

1 cup (two sticks, or 227g) unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (340g) dark chocolate chunks and semisweet chocolate chips
Flaky sea salt for sprinkling
1 cup (two sticks, or 227g) unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
1 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
3 cups (360g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups (340g) dark chocolate chunks and semisweet chocolate chips
Flaky sea salt for sprinkling

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Instructions

In a medium saucepan, melt half of the butter over medium heat. Brown the butter until the butter turns a deep amber color and has a nutty aroma.
Once browned, pour the browned butter into a heatproof bowl over the remaining cold butter, scraping in all the flavorful brown bits from the saucepan, and mix until the cold butter is melted, then let the butter cool to room temperature.
Mix in the sugars, salt, eggs, and vanilla, then allow the mixture to sit for 3 minutes. Next, mix for another 30 seconds, then allow to sit. Repeat the mixing and the sitting three times total, then continue with the recipe.
In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix. Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Cover the dough and refrigerate for at least 30 minutes. When you’re ready to bake the cookies, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Scoop out cookie dough using a cookie scoop or tablespoon, and place the dough balls on the prepared baking sheet, spacing them about two inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Remove from the oven and let the cookies finish cooking and cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While the cookies are still warm, sprinkle a pinch of flaky sea salt on top.

Notes

Store cookies in an airtight container at room temperature for up to three days.

To freeze unbaked cookie dough for easy baking later, place them in a gallon freezer bag and remove as much air as possible (I do this by closing the freezer bag until a small hole is left and then sucking out the air). The cookie dough can be stored in the freezer for up to three months. When you're craving a cookie, simply remove the number of cookie balls you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Then bake at 375°F (190°C) for 12-14 minutes or until cookies start to brown and crisp around the edges.