Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies boast a rich, nutty flavor with chewy edges and melty chocolate pockets. Pure comfort in every bite!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter browned to bring out rich, nutty flavors
- 1 cup brown sugar for moisture and caramel notes
- 1/2 cup granulated sugar adds sweetness and crispness
- 2 large eggs bind the dough and add richness
- 2 teaspoons vanilla extract boosts flavor and aroma
- 2 1/4 cups all-purpose flour the base of the cookie structure
- 1 teaspoon baking soda helps the cookies rise and spread properly
- 1/2 teaspoon salt balances sweetness and enhances flavor
- 2 cups chocolate chips the star gooey chocolate bites in every cookie
Instructions
- Place 1 cup of unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts and then begins to foam. Watch carefully as the color changes from yellow to golden brown and you notice a rich, nutty aroma. This should take about 5 minutes. Once browned, immediately transfer the butter to a heatproof bowl to cool slightly.
- Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter. Stir until the mixture is smooth and well combined.
- Beat in 2 large eggs, one at a time, stirring well after each addition. Then add 2 teaspoons of vanilla extract.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet brown butter mixture, stirring gently until just combined. Avoid overmixing to keep your cookies tender and chewy.
- Gently fold in 2 cups of chocolate chips.
- For best texture and flavor, refrigerate the dough for at least 30 minutes (optional but recommended).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart. Bake for 10-12 minutes, until edges are golden and centers look set but soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Medium Saucepan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Notes
- Refrigerate dough for at least 30 minutes to control spread and enhance flavor.
- Substitute salted butter by reducing or omitting added salt in the recipe.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
