They are thin, but not too thin, super chewy and have this wonderful depth of flavor thanks to the brown butter. If you don’t want to fuss with browning butter, you’ll love my classic Kroll’s Kookies, my 4-in-1 Sheet Pan Cookies, or my Single Serve Chocolate Chip Cookie.
Storage and Freezing
Store these brown butter cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. To freeze the cookie dough, scoop the dough into 2 Tbsp. balls, press the chocolate pieces on top and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.
All-Purpose Flour: All Purpose Flour provides a delicious texture and gives the cookies the perfect chewiness you love. Semi sweet chocolate bars: I like to use Ghirardelli. Unsalted Butter: The biggest benefit of unsalted butter lets you control the overall flavor of your cookies, plus we’re really focusing on the nutty brown butter in these cookies. Brown Sugar: I use dark brown sugar, but you can easily substitute light brown sugar. Granulated Sugar: granulated sugar adds to the crispiness of the cookie, and makes for a lighter colored cookie. Vanilla: Vanilla is a must in cookies, it adds a complex and subtle spice, and I always recommend using real vanilla extract. Egg & 1 egg yolk: The protein in eggs adds to a chewy texture, so adding an extra yolk, gives the cookie the extra chewiness that makes these cookies perfect. Milk: like I mentioned above, just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
