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Brown Butter Chocolate Chip Cookies

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These Brown Butter Chocolate Chip Cookies are rich, nutty, and irresistibly delicious. Browning the butter adds a deep caramel-like flavor, making these cookies the ultimate treat for chocolate chip cookie lovers. Soft in the center and slightly crisp on the edges, they’re the perfect indulgence!

Ingredients

Scale
  • 1 cup (230 g) unsalted butter
  • 1 cup (200 g) brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (180 g) semisweet chocolate chips
  • 1/2 cup (90 g) dark chocolate chunks (optional)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter:
    • In a medium saucepan, melt the butter over medium heat. Stir continuously as the butter foams and begins to turn golden brown with a nutty aroma (about 5-7 minutes).
    • Remove from heat immediately to prevent burning and pour into a large mixing bowl. Let cool for 10-15 minutes.
  2. Mix the wet ingredients:
    • Once the brown butter has cooled, add the brown sugar and granulated sugar. Mix with a hand or stand mixer until combined.
    • Beat in the eggs, one at a time, followed by the vanilla extract.
  3. Combine the dry ingredients:
    • In a separate bowl, whisk together the flour, baking soda, and salt.
    • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  4. Fold in the chocolate:
    • Gently fold in the chocolate chips and dark chocolate chunks (if using).
  5. Chill the dough:
    • Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours for enhanced flavor).
  6. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  7. Shape the cookies:
    • Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake the cookies:
    • Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
    • Remove from the oven and immediately sprinkle with flaky sea salt (if using). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  9. Serve and enjoy:
    • Enjoy warm for gooey centers, or at room temperature for a chewier texture.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze the dough: Shape the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
  • Chocolate variations: Use milk chocolate, white chocolate, or a combination for a different flavor profile.

Find it online: https://ukfinda.com/brown-butter-chocolate-chip-cookies/