These brown butter chocolate chip cookies are chewy on the inside, crispy on the outside. With the nutty flavor of browned butter combined with the sweetness of chocolate chips, these cookies are incredible.
Once you taste these brown butter chocolate chip cookies, I bet you won't go back to regular ones. Browning the butter gives them a whole new texture and flavor that's just out of this world!
If you like to try easy cookies with few ingredients try these Almond snowball cookies, 3 Ingredients Shortbread Cookies and 3 Ingredients flourless chocolate cookies.
Ingredients
- Butter: Unsalted butter is typically used for browning, but you can adjust salt levels accordingly if you use salted butter.
- Brown Sugar: This adds moisture and a hint of caramel flavor.
- Granulated Sugar: Provides sweetness and helps with the cookie's texture.
- Egg and Yolk: One whole egg and an additional yolk add richness and help bind the ingredients together.
- Vanilla Extract: Adds a wonderful aroma and enhances the overall flavor.
- All-Purpose Flour: The main dry ingredient that gives structure to the cookies.
- Baking Soda: This leavening agent helps the cookies rise a bit and contributes to their texture.
- Salt: Balances the sweetness and enhances the flavors.
- Semi-Sweet Chocolate Chips: The star of the show! They add gooey, melty pockets of chocolatey goodness to every bite.
How to make brown butter chocolate chip cookies
1. Brown the Butter: put butter it in a light-colored saucepan or skillet over medium heat. As the butter melts, it'll start to foam. Keep a close eye on it and stir occasionally to ensure it heats evenly.
- The butter will go through different stages, starting with a bubbly foam. After a while, it'll start turning a golden brown color, immediately take the pan off the heat. Be careful not to burn it; it can go from browned to burned quickly.
- Pour the browned butter into a heatproof bowl to cool completely.
2. Prepare the Dough:
- In a mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Mix until creamy.
- Add the egg, extra yolk, and vanilla extract. Mix until well combined.
3. Add Dry Ingredients:
- 5. Add all-purpose flour, baking soda, and salt into the wet ingredients, stir until the dough forms.
- Fold in the semi-sweet chocolate chips until evenly distributed.
4. Portion the Dough:
- Take about 1 tablespoon of cookie dough and roll it into a ball using your hands.
- Place the formed dough balls evenly spaced on the lined baking sheet.
5. Freeze the Dough: Place the baking sheet with the dough balls into the freezer. Let them freeze for about 1-2 hours until they are firm.
6. Bake the Cookies:
- Preheat the oven to 350°F (175°C). Bake the preheated oven for 11-12 minutes or until the edges turn golden brown.
- Once done, remove from the oven, sprinkle sea salt on top. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful tips
- Brown the Butter Carefully: Keep an eye on the butter as it browns; it can shift from golden to burned quickly. Aim for that perfect amber color and nutty aroma.
- Chill the Dough: Don’t skip chilling the dough. It helps the flavors meld and prevents excessive spreading during baking, giving your cookies that perfect texture.
- Proper Cookie Spacing: Leave enough space between cookie dough balls on the baking sheet to allow for spreading during baking.
- Adjust Baking Time: Keep an eye on the cookies while they bake. Depending on your oven and the size of the cookies, the baking time might vary slightly from the recipe.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.
FAQS
Brown butter is butter that has been cooked until it turns golden brown, resulting in a nutty aroma and flavor. It adds depth and richness to cookies, enhancing their taste.
Chilling the dough helps prevent excessive spreading. Additionally, ensuring the butter is at the right temperature and using the correct measurements of ingredients can help maintain the cookie's structure.
Stored in an airtight container at room temperature, these cookies stay fresh for about 3-4 days. You can also freeze them for longer storage.
Absolutely! You can add nuts, dried fruits, toffee bits, coconut, or experiment with various types of chocolate chips for a personalized touch.
No, you don’t. These cookies can be easily made by hand using a whisk and spatula, no mixer required.
Adjusting the baking time can help achieve the desired texture. For chewier cookies, slightly underbake them and let them finish setting on the baking sheet after removing them from the oven.
Other cookie recipes to try
Recipe video
THE BEST Brown Butter Choclate Chip Cookies
Ingredients
- ¾ cup unsalted butter
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Stir occasionally until the butter foams, then turns golden brown with a nutty aroma. Remove from heat and transfer to a bowl to cool.
- In a mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Mix until creamy.
- Add the egg, extra yolk, and vanilla extract. Mix until well combined.
- Add the all purpose flour, baking soda and salt and fold until a dough forms.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Let the dough freeze for about 1-2 hours until firm.
- When you are ready to bake the cookies preheat the oven to 350F and line 2 cookie sheets with parchment paper or silicone mat.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving space between each for spreading.
- Bake in the preheated oven for 11-12 minutes or until the edges turn golden brown.
- Once done, remove from the oven and let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
-
- Roll the prepared dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper, ensuring they don’t touch.
- Freeze the dough balls on the baking sheet for about 1-2 hours until they are firm.
- Once frozen, transfer the dough balls into a Ziploc bag or airtight container, label with the date, and store in the freezer for future use.
Baking from Frozen:
- When ready to bake, preheat the oven and place the frozen dough balls on a lined baking sheet.
- Add a few extra minutes to the baking time since the dough is frozen.
