why make this recipe
Brown Butter Chocolate Chip Cookies are a delightful twist on a classic treat. By using brown butter, you add a rich, nutty flavor that elevates the ordinary chocolate chip cookie to something truly special. These cookies are perfect for sharing with friends, family, or enjoying with a glass of milk. The chewy texture and melty chocolate make each bite irresistible!
how to make Brown Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup (115g) unsalted butter
- 1/2 cup (79g) light brown sugar
- 1/3 cup (69g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon (15g) vanilla extract
- 1 1/4 cups (160g) all-purpose flour, spooned and leveled
- 1/2 teaspoon (3g) baking soda
- Pinch of salt
- 1 1/2 cups (225g) semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a mixing bowl, combine brown sugar, granulated sugar, and the brown butter. Mix until well combined.
- Stir in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
how to serve Brown Butter Chocolate Chip Cookies
Serve these warm, straight from the oven, or at room temperature. They are delicious on their own or can be paired with a glass of cold milk or a cup of coffee. You can also top them with a scoop of vanilla ice cream for an extra indulgent treat!
how to store Brown Butter Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for up to a week. If you want to store them for longer, you can freeze the baked cookies in a freezer-safe bag for up to three months. Just thaw them at room temperature when you’re ready to enjoy them!
tips to make Brown Butter Chocolate Chip Cookies
- Be careful when browning the butter; it can go from perfect to burnt quickly.
- Make sure not to overmix the dough; mix until just combined for the best texture.
- For a fun twist, try adding nuts or different types of chocolate chips to the dough.
variation
If you want to change things up, you can use dark chocolate chips instead of semi-sweet or even add a sprinkle of sea salt on top before baking for a sweet and salty combination.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you should skip the pinch of salt in the recipe.
How can I make these cookies chewy?
For chewier cookies, try using more brown sugar than granulated sugar and underbake them slightly.
Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it for up to 2 days before baking. Just scoop the dough onto a baking sheet and cover it tightly. When you’re ready to bake, just add a minute or two to the cooking time.
Brown Butter Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1/2 cup unsalted butter Browned for flavor enhancement
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg At room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour Spoon and leveled
- 1/2 teaspoon baking soda
- Pinch salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- In a mixing bowl, combine brown sugar, granulated sugar, and the brown butter. Mix until well combined.
- Stir in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Baking
- Scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.