Print

Irresistible Brown Butter Chocolate Chip Cookies Recipe

brown butter chocolate chip cookies - featured image
Print Recipe

These irresistible brown butter chocolate chip cookies are slightly crispy on the edges, yet gooey in the center, making them the ultimate crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • ¾ cup (150g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (270g) semi-sweet or dark chocolate chips
  • Sea salt flakes (optional)

Instructions

  1. Brown the butter: In a medium saucepan, melt the butter over medium heat. Stir constantly until it turns amber and smells nutty, about 5-7 minutes. Remove from heat and let it cool for 10 minutes.
  2. Mix wet ingredients: In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Whisk until smooth. Add the eggs and vanilla extract, then whisk again until fully incorporated.
  3. Prepare dry ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula. Be careful not to overmix—stop when you don’t see any dry flour patches.
  5. Fold in chocolate chips: Gently stir in the chocolate chips until evenly distributed through the dough.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This helps the flavors meld and prevents the cookies from spreading too much while baking.
  7. Preheat your oven: Set the oven to 350°F (175°C). Line your baking sheets with parchment paper.
  8. Scoop and place: Use a cookie scoop or two spoons to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake: Bake for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked. They’ll firm up as they cool.
  10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with sea salt flakes if desired.

Notes

[‘Keep an eye on the butter while browning—it can go from golden to burnt in seconds.’, ‘Chill the dough for at least an hour to enhance flavor and improve texture.’, ‘If the dough is too sticky, add an extra tablespoon of flour.’, ‘Don’t overbake! Pull cookies out when edges are golden and centers are slightly soft.’, ‘Mix different types of chocolate chips for added flavor layers.’]

Nutrition

Keywords: brown butter, chocolate chip cookies, dessert, baking, easy cookies, chewy cookies

Find it online: https://tempotaste.com/irresistible-brown-butter-chocolate-chip-cookies-recipe/