Brown Butter Chocolate Chip Cookies
Rich and chewy cookies with a nutty flavor from brown butter, packed with chocolate chips for an irresistible treat.
Ingredients
For the dough
- 1 cup unsalted butter 2 sticks, browned
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda Ensure it is fresh
- 1 teaspoon salt
- 2 cups semisweet or dark chocolate chips Choose according to preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt the unsalted butter, stirring frequently until it foams and turns a rich amber brown color, about 5-7 minutes.
- Remove the browned butter from heat and let it cool for a few minutes.
- In a mixing bowl, combine the brown butter with dark brown sugar and granulated sugar. Whisk until smooth and well-combined.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring gently until combined, being careful not to overmix.
- Fold in the chocolate chips until evenly distributed in the dough.
- Using a tablespoon, scoop equally sized dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Notes
These cookies can be enjoyed warm or stored in an airtight container for up to a week. Chilling the dough for 30 minutes to an hour can improve texture and flavor.