Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are rich in flavor with a perfect balance of crispy edges and chewy centers, making them a cozy, inviting treat for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, browned for flavor depth Use two sticks and brown them for added flavor.
- 3/4 cup brown sugar, packed Provides chewiness and caramel notes.
- 1/2 cup granulated sugar Balances sweetness and promotes crisp edges.
- 2 large eggs, room temperature Essential for structure and tenderness.
- 1 teaspoon pure vanilla extract Enhances the flavor of brown butter.
- 2 1/4 cups all-purpose flour Consider swapping 1/4 cup for whole wheat for added flavor.
- 1 teaspoon baking soda Helps in providing lift.
- 1/2 teaspoon fine sea salt Enhances all flavors; reduce if using salted butter.
- 1 1/2 to 2 cups chocolate chips or chunks Use dark or semi-sweet for a richer taste.
- 1/2 cup toasted chopped nuts (optional) Use walnuts or pecans for extra texture.
Instructions
Preparation
- Brown the butter in a light-colored saucepan over medium heat for about 8-10 minutes until it develops a nutty aroma and turns golden brown.
- Transfer the browned butter to a heatproof bowl and let it cool for 10 minutes.
- Add the brown sugar and granulated sugar to the warm browned butter and whisk until smooth.
- Whisk in the eggs one at a time, then add vanilla extract until the mixture becomes glossy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in chocolate chips and optional nuts, ensuring the dough is thick and shaggy.
- For thicker cookies, refrigerate the dough for 30 minutes or proceed immediately.
Baking
- Preheat the oven to 350°F (175°C).
- Scoop 2-tablespoon portions of dough onto a lined baking sheet, spaced 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are set but still soft.
- Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Serve warm with vanilla ice cream or coffee. Store in an airtight container at room temperature for up to 5 days or freeze dough for up to 3 months.