Description
Soft & chewy brown butter chocolate chip cookies with puffy centers, thin edges, and two types of melty chocolate.
Ingredients
100 grams semi-sweet chocolate, coarsely chopped
100 grams dark chocolate, coarsely chopped
211 grams unsalted butter, browned to 170 grams
150 grams light brown sugar
50 grams granulated sugar
1/2 tablespoon vanilla extract
1 egg, room temperature
20 grams sour cream, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon fine sea salt
225 grams all purpose flour
Instructions
1. Chop the chocolate and set aside.
2. Melt the butter over medium heat until sizzling slows and it turns golden brown.
3. Pour the browned butter into a bowl and chill for 15–20 minutes.
4. Whisk in brown sugar, granulated sugar, and vanilla.
5. Add the egg and sour cream. Whisk to combine.
6. Add baking soda, baking powder, cornstarch, and salt.
7. Fold in the flour until a few streaks remain.
8. Add chocolate and fold until combined.
9. Cover and chill for 3 hours.
10. Preheat oven to 350F. Line a baking sheet.
11. Scoop dough (50g each) and space 2–3 inches apart.
12. Bake 10–11 minutes until edges are set and centers look slightly underdone.
13. Cool on sheet 10 minutes before serving.
Notes
Ensure browned butter measures exactly 170 grams before mixing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie