Small Batch Brown Butter Chocolate Chip Cookies
This small batch recipe for brown butter egg yolk cookies yields a chewy cookie packed with dark chocolate.
Servings 10 cookies
Ingredients
- 113g or ½ cup butter (to be browned, you’ll need 90g after browning)
- 120g or ⅔ cup light brown sugar 120g
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon sour cream or labne
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 130g or 1 cup all purpose flour
- 100 g chopped chocolate
Instructions
- Set the butter in a small frying pan and turn the heat to medium. Let it cook as it sputters and bubbles until it goes quiet. Remove it from the heat and pour into a heatproof bowl, making sure to scrape the brown bits into the bowl. You can measure it at this point, you’ll need 85-90grams for the cookie dough. If you have less, brown some more butter and reserve extra for another use. If you have more, reserve for another use.
- Let the butter cool in a bowl until it’s thick and creamy. You can do this at room temperature for a few hours or use the fridge/freezer to speed up the process.
- Preheat the oven to 350 F.
- In a mixing bowl, add the butter, sugar vanilla and sea salt and whisk for a full minute.
- Add the egg yolks and sour cream and whisk for another full minute or two until it’s airy and creamy.
- Add the baking soda and flour and mix with a rubber spatula.
- Fold in the chocolate.
- Portion dough onto a cookie sheet lined with parchment paper into mounds that are 2 tablespoons each. Roll them between your palms to smooth out the tops. Let sit at room temp for 10 minutes.
- Bake for 12 minutes, until golden and dark on the edges.