Ingredients
Scale
- 10 tablespoons (5 oz/142 g) butter, diced
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- 1 teaspoon baking soda
- 1 large egg, at room temperature
- ⅔ cup (4 oz/115 g) dark brown sugar
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup (4 oz/115 g) chopped bittersweet chocolate
Instructions
- Add the diced butter to a light colored frying pan over medium-low heat.
- Melt the butter then cook while stirring until it turns deep golden brown and has a nutty aroma (about 5 minutes).
- Pour the browned butter into a large heatproof bowl to stop cooking.
- Allow it to cool completely to room temperature (around 30 minutes).
- In a separate bowl, mix the all-purpose flour and baking soda, then set aside.
- Whisk the egg, both sugars, vanilla extract, and salt into the cooled brown butter.
- Fold in the flour mixture until just blended, then mix in the chopped bittersweet chocolate.
- Cover the dough with cling wrap and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Scoop the dough into 2-tablespoon portions, placing half on each baking sheet with space in between.
- Bake for 8–10 minutes, until the edges are golden and centers are just set.
- Transfer to a wire rack to cool so centers stay gooey.
- Serve warm or at room temperature, optionally with milk, and store leftovers in an airtight container for up to 3 days.
Notes
Ensure the butter is browned properly for a rich flavor.
Using room temperature eggs helps in blending the dough effectively.
Allow cookies to cool on a wire rack to maintain their texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.