Small Batch Brown Butter Chocolate Chip Cookies
These small batch brown butter chocolate chip cookies are quick to make, perfectly chewy, and only yield 8 to 10 cookies, making them ideal for a late-night treat without the leftovers.
Servings: 10 cookies
Calories: 150kcal
Ingredients
Base Ingredients
- 6 tablespoons unsalted butter For browning for added flavor
- 1/3 cup packed light brown sugar Adds moisture and flavor
- 3 tablespoons granulated sugar Balances sweetness
- 1 large egg yolk At room temperature
- 1 teaspoon vanilla extract For flavoring
- 3/4 cup plus 2 tablespoons all purpose flour Add more for cakey cookies
- 1/4 teaspoon baking soda For leavening
- 1/4 teaspoon fine sea salt Enhances flavor
- 1/2 cup semi-sweet chocolate chips or chopped chocolate Choose preferred chocolate
- Flaky salt for topping, optional For added texture and taste
Instructions
Preparation
- Add the butter to a small light colored skillet and melt over medium heat. Keep cooking, stirring often, until it foams, the milk solids turn golden, and it smells nutty.
- Remove from heat and pour into a heatproof bowl. Let it cool for 10 minutes so it is warm, not hot.
- Whisk in the brown sugar and granulated sugar until glossy. Add the egg yolk and vanilla and whisk until smooth.
- Sprinkle the flour, baking soda, and salt over the bowl. Stir with a spatula until a soft dough forms. Fold in the chocolate.
- Cover and chill the dough for 20 to 30 minutes to make it easier to scoop and help the cookies stay thick and soft.
Baking
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- Scoop 8 to 10 balls of dough and place them on the sheet with space between.
- Bake for 9 to 11 minutes, until the edges are set and the centers still look a touch soft.
- Tap the baking sheet once on the counter to help the cookies settle. If you want round edges, use a round cutter around each cookie while they are hot.
- Sprinkle with flaky salt, let them set for 5 minutes, then move to a rack. Enjoy warm or let cool completely.
Notes
Cool the brown butter slightly before adding sugar to avoid scrambling the yolk. Measure flour lightly to prevent dry dough, and bake until just set for a soft, plush middle.