Thin & Chewy Brown Butter Chocolate Chip Cookies
My Absolute Showstopper of a Cookie
I love all things dessert related, but a thin, chewy chocolate chip cookie made with browned butter steals the show every time for me.
I love how easy and simple this cookie recipe is, yet it tastes so decadent and special.
What Makes these Cookies So Good
Brown butter, lots of brown sugar and a heaping tablespoon of vanilla bean paste. All these little elements bring a huge punch of toast, nutty and caramel deliciousness to the end result.
Ingredients
2 sticks (1 c) unsalted butter browned and cooled for 15 minutes
1 c brown sugar
1/2 c white sugar
1 egg and 1 egg yolk room temp
1 tbsp vanilla bean paste
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1.5 c flour
1 c semi sweet chocolate chips
Directions
Start by browning your butter in a sauce pan. Here is a helpful video on how to brown butter.
After you butter has cooled for 15 minutes, add it into your sugars and vanilla paste and whisk until combined.
Add in your egg yolks and whisk until batter is smooth.
Time to fold in all your dry ingredients. Once no streaks of flour remain, fold in your chocolate chips.
Allow the dough to flash chill in the freezer for 20 minutes. Preheat you oven while the dough chills.
Scoop out your cookies and roll into 1.5 inch balls and spread apart on your lined baking sheet.
Bake for 12 minutes and finish with flaky salt and more chocolate chips as soon as they come out of the oven. Let them rest on the tray an additional 5 minutes before transferring to a cookie rack to cool.
Enjoy and store in an airtight container on the counter for up to 3 days. (If they even last that long!)
