Brown Butter Chocolate Chip Cookies

Recipe by: Karen Rosenbloom

Inspired by Kate Davis’s Bon Appetit Recipe

1 stick of unsalted butter

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 egg

1 tsp. almond extract

1 cup all-purpose flour

1/2 tsp baking soda

1/4 tsp kosher salt

1 generous cup of dark chocolate chunks

1 Tbsp Maldon salt for garnish

Makes 12 cookies

Preheat oven to 375 F.

Add butter into a saucepan on low heat, stirring occasionally for 5-10 minutes until the color of the butter transforms from white to light brown.

For more explicit instructions I recommend this article on How to Brown Butter.

Browning the butter is a crucial step. It completely elevates the flavor of the cookies, making them complex… adding a nutty- caramel flavor.

Once the butter has browned, remove it from the pan and let cool for about 10 minutes.

Add the brown butter to a bowl with the granulated sugar, brown sugar and mix until combined.

Using an electric whisk attachment, add in the almond extract and egg.

Cream together on medium-high speed for 1 minute until light in color.

Mix together the flour, baking soda, and salt in a separate bowl.

Add to the mixture and combine.

Fold in the chocolate chunks.

Refrigerate for at least 30 minutes.

Portion dough into balls using an ice cream scoop.

Sprinkle with Maldon salt and bake for 10-12 minutes.

Let cool, and enjoy!

Although this recipe makes 12 cookies, it can easily be multiplied for a greater yield.

For a flatter, crispy cookie do not refrigerate the dough, bake it right away.

A video tutorial of this recipe is posted to my Tiktok.

Follow me on Instagram: @Karen_eats.

Karen’s Carbonara