Why Make This Recipe
Brown butter chocolate chip cookies are a true delight for cookie lovers. They have a rich, nutty flavor thanks to the browned butter, which takes them to a whole new level of deliciousness. The combination of brown sugar and semi-sweet chocolate chips makes these cookies soft and chewy, while the slight crispiness at the edges adds the perfect texture. Whether for a special occasion or just a treat for yourself, these cookies are guaranteed to please everyone.
How to Make Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (2 sticks, browned)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Directions
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Begin by browning the butter. In a medium saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking until the butter foams, then turns a deep golden brown and smells nutty—about 5-7 minutes. Immediately pour the brown butter into a large bowl and allow it to cool for 10 minutes.
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Add the packed brown sugar and granulated sugar to the cooled butter. Using an electric mixer, beat until combined and creamy.
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Mix in the eggs, one at a time, followed by the vanilla extract. Beat until smooth.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—the dough should be soft and just come together.
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Fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
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Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
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Scoop the dough into heaping tablespoons (about 1 1/2 inches in diameter) and drop them onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake for 10 to 12 minutes, or until the edges are golden and the centers look just set. Do not overbake; they should look slightly underdone in the center.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
How to Serve Brown Butter Chocolate Chip Cookies
These cookies can be enjoyed on their own or along with a glass of cold milk. Pair them with a scoop of vanilla ice cream for an indulgent dessert. You can also serve them at parties or gatherings, and they are always a hit!
How to Store Brown Butter Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer bag, and they can last up to three months. Just remember to let them thaw before enjoying!
Tips to Make Brown Butter Chocolate Chip Cookies
- Be patient while browning the butter; it is key to developing a rich flavor.
- Use a cookie scoop for uniform cookie size.
- For extra flavor, add a pinch of sea salt on top of the cookies just before baking.
- Make sure to check the cookies a minute or two before the suggested baking time to avoid overbaking.
Variation
You can experiment by adding nuts like walnuts or pecans, or try using different types of chocolate chips, like milk chocolate or dark chocolate, for a unique twist.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but you may want to reduce the added salt in the recipe.
2. Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days before baking.
3. Why do I need to let the brown butter cool?
Letting the brown butter cool prevents the eggs from cooking when added to the mixture and helps achieve a perfect cookie texture.
Brown Butter Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delicious brown butter chocolate chip cookies that are soft, chewy, and slightly crispy at the edges.
Ingredients
- 1 cup unsalted butter (2 sticks, browned)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Brown the butter in a medium saucepan over medium heat, stirring occasionally until deep golden brown and nutty, about 5-7 minutes. Pour into a large bowl and cool for 10 minutes.
- Add brown sugar and granulated sugar to the cooled butter; beat with an electric mixer until creamy.
- Mix in eggs one at a time, then add vanilla extract, beating until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing just until combined.
- Fold in semi-sweet chocolate chips evenly throughout the dough.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop dough into heaping tablespoons and drop onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10 to 12 minutes until edges are golden and centers just set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer bag for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American