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browned butter maple chocolate chip

Browned Butter Maple Chocolate Chip Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 45 minutes
Total Time 1 hour 17 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 Medium saucepan
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Electric mixer hand or stand
  • 2 rimmed baking sheet
  • 2 silicone baking mat or sheets of parchment
  • 1 Cookie scoop 1.5 tablespoons
  • 1 Wire rack
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 170 gram unsalted butter browned and cooled
  • 150 gram light brown sugar packed
  • 80 gram granulated sugar
  • 80 milliliter pure maple syrup Grade A dark/amber
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 260 gram all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 170 gram semisweet chocolate chips
  • 85 gram dark chocolate chunks
  • 30 gram pecans chopped, toasted (optional)
  • flaky sea salt for sprinkling (optional)

Instructions
 

  • Brown the butter in a medium saucepan over medium heat, stirring until the milk solids turn deep amber and smell nutty, 5 to 7 minutes, then pour into a bowl and cool 10 minutes until just warm.
  • In a large bowl whisk the brown sugar, granulated sugar, and maple syrup to combine and break up any lumps.
  • Add the browned butter to the sugar mixture and whisk until glossy and fully incorporated.
  • Beat in the egg, egg yolk, and vanilla until the mixture is smooth and slightly thickened.
  • In a separate bowl whisk together the flour, baking soda, baking powder, and fine sea salt.
  • Add the dry ingredients to the wet and mix with a spatula just until no dry streaks remain.
  • Fold in the semisweet chocolate chips, dark chocolate chunks, and pecans if using.
  • Cover the bowl and chill the dough in the refrigerator for 30 to 45 minutes until scoopable but not hard.
  • Meanwhile preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • Scoop 1.5-tablespoon mounds of dough onto prepared sheets, spacing 2 inches apart.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers are slightly puffed and just pale.
  • Tap the pan firmly on the counter once to deflate and create ripples, then sprinkle with flaky sea salt if using.
  • Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat with remaining dough, keeping the waiting dough chilled between batches.

Notes

For best flavor, use a robust Grade A dark/amber maple syrup and don’t skip fully browning the butter; aim for chestnut-colored milk solids and a toasty aroma. If the dough becomes too soft while portioning, pop it back in the fridge for 10 minutes to keep cookies thick. Weigh ingredients for accuracy, especially flour and butter, and pull the cookies when the centers still look a touch underdone to ensure chewy texture. You can make the dough up to 48 hours ahead and keep it chilled, or freeze scooped portions for bake-on-demand cookies; bake from frozen, adding 1 to 2 minutes. Adjust chocolate types to taste, and toast nuts for extra depth.
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