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Salted Brown Butter Chocolate Chip Cookies (Lightened Up)

Salted Brown Butter Chocolate Chip Cookies - featured image
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These salted brown butter chocolate chip cookies are proof that small changes make a big difference. The brown butter adds depth you didn’t know you were missing, and the whole wheat pastry flour keeps things light without sacrificing texture.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups (180g) whole wheat pastry flour
  • 1 cup (120g) all-purpose flour
  • ¾ cup (150g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (270g) dark chocolate chips
  • Flaky sea salt, for finishing

Instructions

  1. Brown the butter: Cut the butter into pieces and add it to a light-colored saucepan. Melt it over medium heat, swirling occasionally. After about 5 minutes, it will start to crackle and foam. Keep swirling until the milk solids turn golden brown and you smell a nutty aroma (about 6-8 minutes total). Pour into a heatproof bowl immediately and let cool for 10 minutes.
  2. Mix the dry ingredients: In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking soda, and fine sea salt. Set aside.
  3. Combine the sugars and butter: Once the brown butter has cooled slightly (warm but not hot), add the brown sugar and granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and has slightly lightened in color.
  4. Add the egg and vanilla: Whisk in the whole egg and egg yolk one at a time, mixing well after each. Add the vanilla extract. The mixture should look smooth and glossy.
  5. Fold in the dry ingredients: Add the flour mixture to the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Add the chocolate chips: Fold in the dark chocolate chips. The dough will be soft and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
  8. Preheat and prepare: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop and shape: Use a cookie scoop to portion the dough into 1.5-tablespoon balls. Place them about 2 inches apart on the prepared sheets. Slightly flatten each ball with your palm.
  10. Bake: Bake one sheet at a time for 10-12 minutes. The edges should be golden brown and the centers should look slightly underdone and puffy.
  11. Add the finishing salt: Right when the cookies come out of the oven, sprinkle a pinch of flaky sea salt on each one.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Chilling the dough is non-negotiable to prevent spreading. Use a light-colored saucepan to monitor browning. Don’t overmix the dough. Bake one sheet at a time for even results. For gluten-free, use a gluten-free all-purpose blend with xanthan gum. For vegan, use vegan butter and a flax egg.

Nutrition

Keywords: brown butter, chocolate chip cookies, lightened up, whole wheat pastry flour, salted cookies, easy dessert

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