Browned Butter Chocolate Chip Cookies

April 8, 2022
These browned butter chocolate chip cookies have a nutty flavor that complements the rich, bittersweet dark chocolate. By baking the cookies with a bit of steam in the Anova Precision Oven, they always turn out chewy and soft.
Prep Time
Cook Time
Browned Butter Chocolate Chip Cookies
4.79 (14)
1 cup (2 sticks; 227g)
unsalted butter
2.75 cups (385g)
all-purpose flour
1 tsp (5g)
baking powder
1 tsp (5g)
baking soda
½ tsp (1.5g)
kosher salt
1.25 cups (250g)
dark brown sugar
¼ cup (50g)
granulated sugar
2 large
eggs, at room temperature
2.5 tsp (12g)
vanilla extract
1 cup (170g)
dark chocolate chips or chunks
Flaky sea salt (optional)

1. Brown Butter

Melt the butter in a small saucepan over medium-low heat. Continue to cook the butter, stirring frequently, until it turns light golden brown, about 10 minutes. Watch carefully to make sure the butter does not burn. Transfer to a large heatproof bowl and let cool to room temperature. The butter will continue to darken as it cools.
Brown Butter

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Dry Ingredients

3. Combine Butter and Sugars

Once the butter has cooled, add the brown and granulated sugars to the butter. Using a hand mixer, beat the mixture for 2 minutes.
Combine Butter and Sugars

4. Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla. Continue to beat until the mixture turns light brown and fluffy, about 3 more minutes.
Add Eggs and Vanilla

5. Add Dry Ingredients

Add the flour mixture to the butter mixture and beat just until combined. Do not over-mix.
Add Dry Ingredients

6. Add Chocolate

Fold in the chocolate chips.
Add Chocolate

7. Let Rest

Cover the bowl with plastic wrap and let rest at room temperature for 20 to 30 minutes to help hydrate the flour.
Let Rest

8. Preheat the Oven

Sous Vide Mode: Off
Steam: 10%
Temp: 375°F
Heat: Rear

9. Portion Dough

Use an ice cream scoop to portion the cookie dough onto a parchment-lined sheet pan, leaving 2 inches in between each cookie. (You should be able to fit 6 to 8 cookies per batch.) Sprinkle flaky sea salt onto the cookies if desired.
Portion Dough

10. Bake

Transfer to the oven and bake for 9 to 12 minutes. Cookies baked for 9 to 10 minutes will be softer and chewier than cookies baked for 11 to 12 minutes. Transfer to a wire rack and let cool for 5 to 10 minutes. Repeat with the remaining dough.
Sous Vide Mode: Off
Steam: 10%
Temp: 375°F
Heat: Rear
00:09 Timer

11. Serve

These cookies are best served warm.
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