Broma Bakery's Famous Browned Butter Chocolate Chip Cookies | SWEET TOOTH S1E1

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar (chopped)

Dark chocolate has less sugar and offers health benefits.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Put 1 cup of unsalted butter into a small saucepan over low heat.

Stir the butter slowly to prevent the milk solids from bubbling.

After about 10 minutes, the milk solids will turn golden brown; remove from heat.

Let the brown butter cool for about 5 minutes before using.

In a large bowl, combine the hot brown butter with 3/4 cup granulated sugar and 1 cup brown sugar; stir until incorporated.

Add 1 cold egg and 1 egg yolk to the mixture, then add 1 tablespoon of vanilla extract.

Fluff the flour by aerating it with a fork, then measure out 1 3/4 cups of all-purpose flour and add half to the bowl.

Add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour, then mix in the remaining flour until just combined.

Fold in chopped chocolate bars until evenly distributed in the dough.

Scoop the dough onto a light-colored cookie sheet, spacing them apart, and press down slightly to flatten.

Top each cookie with additional chocolate chunks if desired.

Wrap the cookie sheet and refrigerate the dough for 2 hours.

Preheat the oven to 350°F (175°C) and place the cookie sheet on the middle rack.

Bake the cookies in the oven until the edges are hard and the centers are spongy.

Remove the cookies from the oven and let them cool on the pan for a few minutes before transferring them to a wire rack.

While still warm, sprinkle the cookies with flaky sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens