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Perfect Small-Batch Brown Butter Chocolate Chip Cookies

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This small-batch recipe makes exactly six generous cookies with nutty, rich brown butter flavor and a perfect chewy-crispy texture. It’s ideal for a sudden sweet tooth without the commitment of a full batch.

Ingredients

Scale
  • 5 tablespoons (70g) unsalted butter
  • 1/2 cup (100g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 5 tablespoons of butter in a small light-colored saucepan over medium heat. Stir constantly until the butter melts, foams, and then the foam subsides, revealing brown specks at the bottom. When it smells nutty and is a deep amber color, immediately pour into a heatproof bowl. Let cool for 5-10 minutes until warm, not hot.
  2. Mix the sugars and butter: Add the packed dark brown sugar and granulated sugar to the cooled brown butter. Whisk vigorously for 1-2 minutes until the mixture looks like wet sand.
  3. Add the egg yolk and vanilla: Whisk in the egg yolk and vanilla extract until smooth, glossy, and slightly thickened, about 2 minutes.
  4. Combine the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt.
  5. Fold in the dry ingredients: Pour the flour mixture into the wet ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  6. Add the chocolate chips: Fold in the chocolate chips until evenly distributed. The dough will be thick and slightly greasy.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat and prepare: About 15 minutes before baking, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Scoop and bake: Use a cookie scoop (about 1.5 tablespoons) to portion the dough into 6 equal balls. Place them on the prepared baking sheet, leaving 2 inches of space between each. Bake for 10-12 minutes, until edges are golden brown and centers are just set and still look slightly soft and pale.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt while warm if desired.

Notes

Chilling the dough for at least 30 minutes is crucial to prevent spreading. Use a light-colored pan to monitor the browning of the butter. For best results, use room temperature egg yolk. Sprinkle flaky sea salt on warm cookies for a sweet-salty finish.

Nutrition

Keywords: small-batch cookies, brown butter chocolate chip cookies, easy cookie recipe, quick dessert, late-night snack

Find it online: https://elaraeats.com/perfect-small-batch-brown-butter-chocolate-chip-cookies/