Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are rich, nutty, and irresistibly chewy. The brown butter adds a deep caramel-like flavor, while the gooey chocolate chips and crisp edges make them an absolute delight. Perfect for any occasion, these cookies are sure to impress!
Equipment
- Medium saucepan
- Large mixing bowl
- Whisk
- Spatula
- Hand or stand mixer (optional)
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Wire cooling rack
Ingredients
- Brown Butter Base:
- 1 cup 226g unsalted butter
- 1 ¼ cups 250g light brown sugar, packed
- ¼ cup 50g granulated sugar
- Dry Ingredients:
- 2 ½ cups 315g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- Mix-ins:
- 1 ½ cups 255g chocolate chips (semi-sweet or dark)
- Flaky sea salt for garnish, optional
Instructions
- Step 1: Brown the Butter
- In a medium saucepan over medium heat, melt the butter. Stir continuously as it foams, then turns golden brown and develops a nutty aroma (about 5 minutes).
- Immediately transfer to a large mixing bowl and let cool for 10-15 minutes until lukewarm.
- Step 2: Mix the Wet Ingredients
- Once the brown butter has cooled, whisk in brown sugar and granulated sugar until combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in vanilla extract.
- Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 4: Add Chocolate and Chill
- Fold in the chocolate chips using a spatula.
- Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for enhanced flavor).
- Step 5: Bake the Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into 1.5-inch balls and place them 2 inches apart on the baking sheet.
- Bake for 10-12 minutes, or until the edges are golden but the centers are slightly underbaked.
- Sprinkle with flaky sea salt, if desired, and allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Browning butter tip: Stir frequently to prevent burning. The butter is ready when you see brown bits at the bottom of the pan.
Chilling the dough: Helps develop flavor and prevents excessive spreading.
Storage: Store cookies in an airtight container for up to 5 days or freeze the dough for up to 3 months.
Chilling the dough: Helps develop flavor and prevents excessive spreading.
Storage: Store cookies in an airtight container for up to 5 days or freeze the dough for up to 3 months.