Description
Delight in the rich, nutty flavors of these Brown Butter Chocolate Chip Cookies. This classic recipe takes traditional chocolate chip cookies to the next level by browning the butter, imparting a deep caramel-like aroma and taste. Perfectly soft and chewy with golden edges and gooey chocolate chips, these cookies are ideal for any occasion or simply satisfying a sweet craving.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat, stirring continuously until it foams and turns a golden brown color with a nutty aroma, approximately 5-7 minutes. Remove from heat and pour into a bowl to cool for 10 minutes.
- Mix the Wet Ingredients: In a large bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Beat the mixture until it is smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to ensure even distribution without over-mixing.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 1 hour, or up to 24 hours to develop flavor and improve texture.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon-sized balls and place them on the baking sheets about 2 inches apart. Bake for 10-12 minutes until the edges are golden but the centers remain slightly underbaked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or warm for a gooey treat.
Notes
- Browning the butter adds a rich, nutty flavor to the cookies that cannot be replicated with melted butter alone.
- Chilling the dough helps prevent spreading during baking and enhances the flavor.
- For softer cookies, bake closer to 10 minutes; for slightly crispier edges, bake up to 12 minutes.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls for up to 3 months; bake directly from frozen, adding a couple of extra minutes to the baking time.
