Brown Butter Chocolate Chip Cookie Dough
Brown Butter Chocolate Chip Cookie Dough
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Melt the unsalted butter in a light-colored saucepan over medium heat. Continue to cook, stirring occasionally, until the butter foams, then browns and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min
- 2
Immediately pour the hot brown butter into a heat-proof mixing bowl to stop the cooking process. Allow it to cool for about 10-15 minutes, or until it's warm but not hot to the touch.
⏱️ 15 min
- 3
Add the granulated sugar, vanilla extract, and salt to the cooled brown butter. Mix well with a spatula or whisk until fully combined.
⏱️ 3 min
- 4
Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the dough tough.
⏱️ 3 min
- 5
Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min
- 6
For best results, cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes to allow the flavors to meld and the dough to firm up. This also makes it easier to scoop.
⏱️ 30 min
- 7
Scoop and enjoy your brown butter chocolate chip cookie dough! It can be eaten as is or baked into cookies if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookie Dough
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 3/4 cup mini chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Melt the unsalted butter in a light-colored saucepan over medium heat. Continue to cook, stirring occasionally, until the butter foams, then browns and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 2
Immediately pour the hot brown butter into a heat-proof mixing bowl to stop the cooking process. Allow it to cool for about 10-15 minutes, or until it's warm but not hot to the touch.
⏱️ 15 min - 3
Add the granulated sugar, vanilla extract, and salt to the cooled brown butter. Mix well with a spatula or whisk until fully combined.
⏱️ 3 min - 4
Gradually add the all-purpose flour to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the dough tough.
⏱️ 3 min - 5
Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min - 6
For best results, cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes to allow the flavors to meld and the dough to firm up. This also makes it easier to scoop.
⏱️ 30 min - 7
Scoop and enjoy your brown butter chocolate chip cookie dough! It can be eaten as is or baked into cookies if desired.
⏱️ 5 min