Description
Enjoy the rich, nutty flavor of Brown Butter Chocolate Chip Cookies, a classic twist on the traditional chocolate chip cookie made by browning butter to bring out deep caramel notes. These cookies are perfectly chewy with golden edges and loaded with melty chocolate chips for a decadent treat.
Ingredients
Scale
Butter Mixture
- 1 cup Butter (melted until an amber color with browned bits on the bottom of the pan)
Sugars
- 1 cup Dark Brown Sugar (may use golden brown sugar)
- 1/2 cup Sugar
Eggs & Flavorings
- 2 large Eggs
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 2 1/4 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Chocolate
- 2 cups Chocolate Chips (may use more and a combination of chopped up chocolate bars and chips)
Instructions
- Browning the Butter: Melt the butter in a saucepan over medium heat, stirring frequently until it turns an amber color and you see browned bits form at the bottom. Remove from heat and let cool slightly.
- Mixing Sugars with Butter: In a mixing bowl, combine the browned butter, dark brown sugar, and sugar. Stir until well blended and smooth.
- Adding Eggs and Vanilla: Beat in the eggs one at a time, then add the egg yolk and vanilla extract. Mix until fully incorporated.
- Combining Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Forming the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep cookies tender.
- Adding Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- Chilling the Dough: Refrigerate the dough for at least 30 minutes to prevent spreading and to enhance flavor.
- Preparing to Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Portioning the Cookies: Scoop dough onto the baking sheet using a cookie scoop or spoon, spacing them about 2 inches apart.
- Baking: Bake for 8 to 10 minutes or until the edges are golden but the centers are still soft.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using browned butter enhances the nutty flavor of the cookies.
- Chilling the dough improves cookie texture and prevents excessive spreading.
- Feel free to mix different types of chocolate for varied texture and taste.
- Do not overbake; cookies may appear slightly underdone in the center but will firm up while cooling.
- Store cookies in an airtight container to keep them fresh for up to a week.
