Brown Butter or “beurre noisette” is a secret ingredient that lends a nutty, toasted flavor to enhance sweet and savory dishes. I first came across how magical and versatile Brown Butter was when learning the fundamentals of French cooking in culinary school. I’ve been on the hunt for the perfect chocolate chip cookie, and although Levain Bakery, in Mahattan, takes the number one spot, these brown butter chocolate swirl cookies with flaky salt are a close second.
2 Cups AP Flour
1-1/2C 72% Cacao Chocolate Disks
1 Cup (2 Sticks) Unsalted Butter
2 Large Eggs, Room Temperature
1C Packed Dark Brown Sugar
1/3C Granulated Sugar
1T Vanilla Extract (or 1T Vanilla Bean Paste, if you’re fancy)
1t Baking Soda
3/4t Kosher Salt
Flaky Sea Salt
1. Preheat oven to 375 degrees Fahrenheit and secure rack in middle of oven
2. Cook butter in a medium saucepan over medium heat, stirring often until it foams and browns, about 5-8 minutes. Set aside and let cool
3. Whisk flour, baking soda, and kosher salt in medium bowl
4. In a separate bowl, add brown sugar, granulated sugar and brown butter and mix using an electric mixer on medium speed. Add eggs and vanilla and beat until mixture begins to thicken.
5. Reduce mixer speed to low and add dry ingredients. Pour in about half of the chocolate disks and combine using rubber spatula. Let dough sit at room temperature for about 30 minutes (allows for flour to hydrate).
6. After 30 minutes have passed, mix in remaining chocolate wafers
7. Using ice cream scoop, portion out 10 balls onto parchment lined baking sheet, spacing about 3” apart. Sprinkle a pinch, or approximately 1/2t flaky salt, over each cookie.
8. Bake for about 10 minutes, until edges are brown and firm but center is still soft. Remove and let cool.
9. Repeat with remaining dough