Brown Butter Cookies
Brown Butter Cookies
Ingredients
- 113 g butter
- 100 g brown sugar
- 50 g granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 125 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- 1
Place 113g of butter in a saucepan. Melt the butter over medium heat, stirring continuously. Continue stirring as the butter foams, then turns a deep amber color and develops a nutty aroma. Once browned, remove from heat and pour into a mixing bowl to cool slightly.
⏱️ 5 min
- 2
Add 100g brown sugar and 50g granulated sugar to the slightly cooled browned butter in the mixing bowl. Whisk until the sugars are well combined with the butter.
⏱️ 3 min
- 3
Incorporate 1 egg, 1 egg yolk, and 1 teaspoon vanilla into the butter and sugar mixture. Whisk until the mixture is smooth and emulsified.
⏱️ 2 min
- 4
Add 125g all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the wet mixture. Mix with a spatula until just combined, being careful not to overmix the dough.
⏱️ 3 min
- 5
Gently fold in 1 cup of chocolate chips using the spatula until they are evenly distributed throughout the cookie dough.
⏱️ 2 min
- 6
Cover the bowl containing the cookie dough and refrigerate for 30 minutes.
⏱️ 30 min
- 7
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 8
Scoop small, round portions of the chilled cookie dough onto the prepared baking tray, ensuring they are spaced apart.
⏱️ 5 min
- 9
Bake the cookies in the preheated oven at 180°C for 8-10 minutes, or until golden brown and slightly spread.
⏱️ 10 min•🌡️ 180
- 10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Cookies
- 113 g butter
- 100 g brown sugar
- 50 g granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 125 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- 1
Place 113g of butter in a saucepan. Melt the butter over medium heat, stirring continuously. Continue stirring as the butter foams, then turns a deep amber color and develops a nutty aroma. Once browned, remove from heat and pour into a mixing bowl to cool slightly.
⏱️ 5 min - 2
Add 100g brown sugar and 50g granulated sugar to the slightly cooled browned butter in the mixing bowl. Whisk until the sugars are well combined with the butter.
⏱️ 3 min - 3
Incorporate 1 egg, 1 egg yolk, and 1 teaspoon vanilla into the butter and sugar mixture. Whisk until the mixture is smooth and emulsified.
⏱️ 2 min - 4
Add 125g all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the wet mixture. Mix with a spatula until just combined, being careful not to overmix the dough.
⏱️ 3 min - 5
Gently fold in 1 cup of chocolate chips using the spatula until they are evenly distributed throughout the cookie dough.
⏱️ 2 min - 6
Cover the bowl containing the cookie dough and refrigerate for 30 minutes.
⏱️ 30 min - 7
Preheat your oven to 180°C. Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 8
Scoop small, round portions of the chilled cookie dough onto the prepared baking tray, ensuring they are spaced apart.
⏱️ 5 min - 9
Bake the cookies in the preheated oven at 180°C for 8-10 minutes, or until golden brown and slightly spread.
⏱️ 10 min•🌡️ 180 - 10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min