Brown Butter Chocolate Chip Cookies

Try: Maybe do the tapping thing in the middle of cooking to flatten them more? And using a bit of maple syrup?

Try: Age the cookie dough for 1-3 days

Ingredients

1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

¾ tsp. (4 g) baking soda

¾ cup (1½ sticks; 169 g) unsalted butter, divided

1 cup (200 g) (packed) dark brown sugar

¼ cup (50 g) granulated sugar

1 large egg

2 large egg yolks

2 tsp. vanilla extract

6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Instructions

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.

Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

Recipe: https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

earlier thoughts: it's a little bit flat as a cookie dough. so try adding more flour or letting the dough rest overnifh

2025-08-19 thoughts: i just added like an extra 1/8th cup of flour. i think letting the dough rest overnight would be better but i wanna make it tonight.

taste is good but tbh kinda bitter. i used 100g 85% dark chocolate and 70g 72% dark chocolate. i think sticking with just 72% dark is a good idea

really need to use parchment paper. also let the cookies cool

maybe 12 minutes for cooking