Small Batch Brown Butter Chocolate Chip Cookies

Six small batch brown butter chocolate chip cookies with deep flavor and the best texture. Browned butter, brown sugar, and bread flour make the cookies thick, chewy, and richly caramelized. And chunks of chocolate pool into melty centers, then set into a satisfying snap. You only need one bowl, no mixer, and a 30-minute chill before they go into the oven.

Prep Time35

Cook Time11

Chill30

Total Time1 16

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 176kcal

Author: Erin Cernich

Equipment

Ingredients

¼ cup unsalted butter
¼ cup light brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
1 large egg yolk, room temperature
½ tablespoon milk, any kind
½ teaspoon vanilla extract
⅓ cup, plus 2 tablespoons bread flour
¼ teaspoon baking soda
¼ cup chopped chocolate chunks from a baking bar; or regular chips

Instructions

Add the butter to a small heavy-duty skillet set over medium heat. Stir the butter around the pan with a spatula as it melts. Once it has melted, keep moving it around as it gets foamy, brown, and brown butter flecks develop. It will have a rich, nutty aroma when it's ready. This will take anywhere from 3 to 8 minutes. Note – Once the butter begins to brown, it browns quickly. Do not walk away from it, or it may burn.
1/4 cup unsalted butter
Immediately transfer the brown butter to a liquid measuring cup or bowl. Let it cool at room temperature for at least 30 minutes. It will be slightly thick, like syrup.
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment.
In a medium mixing bowl, add the brown butter, both sugars, and salt. Mix with a spatula or spoon to combine. Add the egg yolk, milk, and vanilla. Mix well to fully incorporate the yolk.
1/4 cup light brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon salt, 1 large egg yolk, room temperature, 1/2 tablespoon milk, any kind, 1/2 teaspoon vanilla extract
Sprinkle the flour and baking soda over the wet ingredients and mix until no dry streaks remain. Add the chopped chocolate and mix until just combined.
1/3 cup, plus 2 tablespoons bread flour, 1/4 teaspoon baking soda, 1/4 cup chopped chocolate chunks
Cover the bowl and refrigerate the dough for at least 30 minutes.
Use a medium cookie scoop to portion the dough into 6 equal dough balls. The cookie scoop will be generously filled. Place 2 inches apart on the prepared baking sheet. If the tops of the cookies look bare, press a few extra pieces of chocolate on top. You can also do this as soon as they come out of the oven.
Bake the cookies for 11 to 12 minutes, or until the edges are golden and the centers still look soft. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer them to the rack to cool completely.

For perfectly round cookies, as soon as they come out of the oven, swirl them around the inside of a larger, round cookie cutter.

Store the cookies at room temperature in a covered container for up to 5 days.

Notes

Serving Size - This is a small batch recipe that can be doubled. If so, I recommend 2 egg yolks vs. one whole egg.
Bread Flour - This makes the cookies extra chewy and sturdy. All-purpose will work fine as a substitute.
Brown Sugar - Stick with light brown sugar to let the flavor of the brown butter come through.
Milk - When butter browns, it loses moisture. To make sure the cookies don't come out dry, we add moisture back in the form of milk.
Chilling - The brief 30-minute chill is all the dough needs. If the dough is too cold, the cookies will bake a little puffier.
Freezing the Dough – After the cookie dough has chilled (this is still a must so the dough develops flavor), portion into dough balls, and gently place in a freezer bag and squeeze out extra air. Freeze for up to 3 months and thaw in the refrigerator. Place them on the baking sheet at room temp as the oven preheats.
Freezing Baked Cookies – Place in a freezer bag, squeeze out extra air, and freeze for up to 3 months. Thaw at room temperature.

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