Description
Brown butter chocolate chip cookies with a rich, nutty flavor that will bring joy to anyone who tries them.
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, browned
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (165 grams) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups (340 grams) semi-sweet chocolate chips
Instructions
- Brown the butter: Place 1 cup of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir occasionally as it melts and starts to foam. Keep stirring until the foam goes down and the butter turns golden brown and smells nutty. This will take about 5 to 7 minutes. Be careful not to let it burn. Once browned, move the butter to a heatproof bowl and let it cool for about 10 minutes.
- Mix sugars and butter: In a large bowl, combine the browned butter with granulated sugar and light brown sugar. Use an electric mixer or a whisk to blend them until smooth and creamy, which should take about 2 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each one is fully combined before adding the next. Then stir in the vanilla extract.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, and fine sea salt.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture. Stir gently with a rubber spatula until you don’t see any flour streaks. Avoid overmixing.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips.
- Chill the dough (optional but recommended): Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat oven and prep baking sheets: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Scoop and bake: Using a cookie scoop or a tablespoon, drop the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are golden brown but the centers are still soft.
- Cool: After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
These cookies are best enjoyed fresh from the oven, served with a glass of cold milk.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg