Description
These Brown Butter Chocolate Chip Cookies are an elevated version of the classic cookie, featuring rich, nutty browned butter that deepens the flavor profile. With a perfect balance of sweet dark brown sugar and satisfying melty chocolate chips, this recipe yields soft, chewy cookies with crisp edges, ideal for any cookie lover seeking a more decadent treat.
Ingredients
Scale
Wet Ingredients
- 1 cup Butter (melted until amber-colored with browned bits on the bottom of pan)
- 2 large Eggs
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
Dry Ingredients
- 1 cup Dark Brown Sugar (may use golden brown sugar)
- 1/2 cup Sugar
- 2 1/4 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Add-ins
- 2 cups Chocolate Chips (may use more and a combination of chopped up chocolate bars and chips)
Instructions
- Browning the Butter: In a medium saucepan, melt 1 cup of butter over medium heat. Continue cooking the butter, stirring frequently, until it turns an amber color and you see browned bits forming at the bottom of the pan. This process typically takes about 5–7 minutes. Remove from heat and let cool slightly to room temperature.
- Mixing Sugars and Eggs: In a large mixing bowl, combine 1 cup dark brown sugar and 1/2 cup granulated sugar. Add 2 large eggs and 1 large egg yolk, then whisk vigorously until the mixture is smooth and slightly pale. Stir in 2 teaspoons of vanilla extract.
- Combine Butter with Wet Mixture: Slowly pour the cooled browned butter into the sugar and egg mixture, stirring continuously to incorporate fully. Make sure the butter is not too hot to avoid cooking the eggs.
- Sift and Mix Dry Ingredients: In a separate bowl, sift together 2 1/4 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add the dry mixture to the wet ingredients, folding gently until a uniform dough forms. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips: Fold in 2 cups chocolate chips evenly throughout the cookie dough. For extra texture and flavor, feel free to add chopped chocolate bars in addition to chips.
- Chill the Dough (Optional): For enhanced flavor and to prevent spreading, chill the dough for 30 minutes in the refrigerator before baking.
- Prepare to Bake: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop cookie dough using a tablespoon or cookie scoop and place on prepared sheets, spacing evenly.
- Bake the Cookies: Bake for 8–9 minutes until the edges are golden brown but the centers remain soft. Rotate trays halfway through baking for even cooking.
- Cool the Cookies: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Using browned butter imparts a deep, nutty flavor, so don’t skip the browning step.
- You can customize the chocolate chip mixture with assorted chocolate types for more complex flavors.
- Chilling the dough is optional but recommended for thicker cookies.
- Make sure not to overbake to maintain chewy centers.
- Store cookies in an airtight container at room temperature for up to 5 days.
