Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 2 tablespoons butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- 1
In a saucepan over medium heat, melt the butter. Continue cooking for about 5 minutes, stirring occasionally, until it foams and the milk solids turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a heat-safe bowl. Let it cool for at least 15 minutes.
⏱️ 20 min
- 2
In a large bowl or stand mixer, combine the cooled brown butter, dark brown sugar, and granulated sugar. Mix until well combined, about 2-3 minutes.
⏱️ 3 min
- 3
Add the eggs and vanilla extract to the sugar mixture, then mix until smooth and fully incorporated, about 1-2 minutes.
⏱️ 2 min
- 4
Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix just until combined, being careful not to overmix. Fold in the chocolate chips until evenly distributed.
⏱️ 3 min
- 5
The dough will be very soft. Scoop or roll the dough into cookie dough balls, approximately 1 1/2 to 2 tablespoons each. Refrigerate the dough balls for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
⏱️ 120 min
- 6
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the chilled dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
⏱️ 5 min•🌡️ 350
- 7
Bake for 13–15 minutes, or until the edges are lightly golden and the centers are still slightly soft and puffy. Do not overbake.
⏱️ 15 min•🌡️ 350
- 8
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy every warm, gooey bite!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Chocolate Chip Cookies
- 1 cup butter
- 2 tablespoons butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
- 1
In a saucepan over medium heat, melt the butter. Continue cooking for about 5 minutes, stirring occasionally, until it foams and the milk solids turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a heat-safe bowl. Let it cool for at least 15 minutes.
⏱️ 20 min - 2
In a large bowl or stand mixer, combine the cooled brown butter, dark brown sugar, and granulated sugar. Mix until well combined, about 2-3 minutes.
⏱️ 3 min - 3
Add the eggs and vanilla extract to the sugar mixture, then mix until smooth and fully incorporated, about 1-2 minutes.
⏱️ 2 min - 4
Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix just until combined, being careful not to overmix. Fold in the chocolate chips until evenly distributed.
⏱️ 3 min - 5
The dough will be very soft. Scoop or roll the dough into cookie dough balls, approximately 1 1/2 to 2 tablespoons each. Refrigerate the dough balls for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
⏱️ 120 min - 6
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the chilled dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.
⏱️ 5 min•🌡️ 350 - 7
Bake for 13–15 minutes, or until the edges are lightly golden and the centers are still slightly soft and puffy. Do not overbake.
⏱️ 15 min•🌡️ 350 - 8
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy every warm, gooey bite!
⏱️ 5 min