Video
No Chill Brown Butter Chocolate Chip Cookie Recipe
These brown butter chocolate chip cookies are here to save the day - or ummm, save your cravings! This recipe is so easy and quick to prepare all in one bowl without a mixer and no dedicated chill time required. Just set the bowl in the fridge while you preheat the oven, then roll them up and bake them off. They are soft and chewy with rich flavor - this recipe is a keeper! Golden brown butter, brown sugar, rich egg yolk and pure vanilla extract come together for an incredible cookie dough studded with pure dark chocolate chunks.
Ingredients
- ½ cup (113g) unsalted butter
- ½ cup (110g) packed dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- pinch of nutmeg
- 1 large cold egg
- 1 large egg yolk
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups (190g) all-purpose flour
- 1 cup (170g) dark chocolate chips (these are my favorite!)
- flaky sea salt for topping
For best results, use a kitchen scale to weigh the ingredients.
Instructions
- First brown the butter. Follow the instructions in this post here to learn how to brown butter. It’s easy! Brown specks and a dense golden foam will form at the surface when it is nearly ready. Pour it out into a clean bowl and let it cool for 10 minutes. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl, then let it cool for 20-30 minutes until it reaches a temperature just warmer than room temperature. If you care to measure, the butter should read 34°C-36°C or 93°F-96°F on a thermometer. It should not be hot, but it should not be too cool or it will stiffen up when you mix in the other ingredients if it is cold in your kitchen.
- Immediately pour the browned butter out into a clean bowl and let it cool for 10-15 minutes.
- Add brown sugar, white sugar, vanilla and nutmeg to the cooled brown butter and whisk to blend. Add whole egg and whisk until incorporated. Whisk in egg yolk until the mixture is smooth, glossy and creamy-looking, then whisk in baking soda and salt.
- Add the flour and fold it in until mostly combined, then fold in chocolate chunks. Cover the bowl and place the bowl in the fridge while you preheat the oven.
- Preheat your oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.35-oz cookie scoop to portion dough into 14 pieces and roll into smooth balls. Place them onto prepared baking sheets, spacing them 3 inches apart. Flatten slightly and bake for 9-11 minutes until golden around the edges and still slightly gooey in the center (they will set as they cool). Let cookies cool for 1 minute on the baking sheet, sprinkle with flaky sea salt if desired and then transfer to a wire rack to cool completely.
