Brown Butter Chocolate Chip Cookies with Vanilla Bean Extract

Name: Brown Butter Chocolate Chip Cookies with Vanilla Bean Extract
Prep time: 1 h 30 min
Cook time: 13 min
Total time: 1 h 43 min
Yield: Yield:
Ingredients: ¾ cup (1½ sticks) unsalted butter; 1 cup packed light brown sugar; ¼ cup granulated sugar; 1 large egg, plus 1 large egg yolk, at room temperature; 1 tablespoon Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Blend” or “Crush®”; 1½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 8 ounces semisweet or bittersweet chocolate, coarsely chopped, or 1½ cups semisweet or bittersweet chocolate chips; Flaky sea salt, for sprinkling (optional)

These Brown Butter Chocolate Chip Cookies are everything a classic cookie should be—soft and chewy in the center, perfectly crisp around the edges, and packed with rich pools of melted chocolate. Browning the butter creates a deep, nutty flavor that pairs beautifully with Sonoma Syrup Co. Organic Pure Vanilla Bean Extract for an irresistible homemade cookie that's perfect for holidays, bake sales, or whenever you're craving the best chocolate chip cookies.

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Brown Butter Chocolate Chip Cookies with Vanilla Bean Extract

Servings

Yield: 12-15 large cookies

Prep Time

1 minute

Cook Time

13 minutes

Ingredients

¾ cup (1½ sticks) unsalted butter
1 cup packed light brown sugar
¼ cup granulated sugar
1 large egg, plus 1 large egg yolk, at room temperature
1 tablespoon Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Blend” or “Crush®”
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
8 ounces semisweet or bittersweet chocolate, coarsely chopped, or 1½ cups semisweet or bittersweet chocolate chips
Flaky sea salt, for sprinkling (optional)

Directions

Brown the butter: In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom every 10–15 seconds. The butter will foam, then gradually develop a warm, nutty aroma as the milk solids toast. Once the butter is golden brown, remove from the heat and let cool in the saucepan for 10 minutes.
Mix the wet ingredients: In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Mix together with a silicone spatula. Add the egg, egg yolk, and vanilla extract and mix well.
Add the dry ingredients: Fold in the flour, baking soda, and salt until no streaks of flour remain. Be careful not to overmix. The dough should be soft but not sticky.
Fold in the chocolate: Gently fold in the chocolate until evenly distributed. Cover the bowl and refrigerate for at least 1 hour, or up to overnight.
Prepare to bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for about 20 minutes, until scoopable.
Shape the cookies: Use a 1½-ounce cookie scoop (or about 3 tablespoons of dough) to portion the dough. Roll each portion between your hands to smooth the edges, then place the cookies 2 inches apart on the prepared baking sheets.
Bake: Bake for 12–13 minutes, until the cookies are puffed and lightly golden around the edges but still slightly soft in the center. Remove from the oven, sprinkle with flaky sea salt if desired, and let cool slightly on the baking sheets before serving.

Do not overbake—the cookies will continue to set as they cool.

Brown Butter Chocolate Chip Cookies with Vanilla Bean Extract