Description
Deliciously rich Brown Butter Chocolate Chip Cookies featuring nutty browned butter, tender centers, and crispy edges, perfect for any cookie lover seeking a classic treat with a sophisticated twist.
Ingredients
Scale
Butter and Sugars
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins and Garnish
- 1 1/2 cups chocolate chips (semi-sweet or dark)
- Flaky sea salt (optional, for garnish)
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring frequently until it turns golden brown and develops a rich, nutty aroma, approximately 4 to 6 minutes. Then, remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
- Prepare the Dough: In a mixing bowl, combine the brown butter with both the brown and granulated sugars until smooth and well incorporated. Beat in the eggs and vanilla extract until fully mixed. Gradually add in the all-purpose flour, baking soda, and salt, mixing just until combined. Finally, fold in the chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld and to firm up the dough, which helps control spreading during baking. Dough can be chilled up to 24 hours for convenience.
- Preheat and Shape: Preheat your oven to 350°F (175°C). Using a tablespoon or cookie scoop, shape the dough into 2-tablespoon-sized balls. Place them on a baking sheet lined with parchment paper, spacing each ball about 2 inches apart to give room for spreading.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft and slightly underbaked, giving a chewy texture.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven to set. Then transfer them to a wire rack to cool completely. Optionally, sprinkle flaky sea salt atop the warm cookies to enhance and balance the sweetness before serving.
Notes
- Use unsalted butter to control the saltiness; add more flaky sea salt if desired.
- Chilling the dough is crucial to prevent excessive spreading and to deepen flavors.
- For even-sized cookies and consistent baking, use a cookie scoop.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
