Description
These Brown Butter Chocolate Chip Cookies elevate the classic treat with rich, nutty browned butter for deep, complex flavor. Perfectly chewy with golden crisp edges and gooey centers loaded with semi-sweet chocolate chips, these cookies are a decadent, crowd-pleasing dessert ideal for any occasion.
Ingredients
Scale
Butter
- 1 cup unsalted butter (2 sticks)
Sugars
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat, stirring continuously. Watch closely as the butter foams and then turns a golden brown color with a nutty aroma. This process should take about 5-7 minutes. Once browned, remove the pan from heat and pour the butter into a bowl to cool for 10 minutes.
- Mix the Wet Ingredients: In a large bowl, combine the cooled browned butter with the brown sugar and granulated sugar. Beat this mixture until smooth and well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to incorporate it evenly throughout the batter.
- Combine the Dry Ingredients: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually add these dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough using a spatula, ensuring an even distribution without breaking the chips.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour. For even better flavor development, chill the dough up to 24 hours before baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon-sized balls and place them about 2 inches apart on the baking sheets. Bake for 10-12 minutes, or until the edges are golden but the centers remain slightly soft and underbaked.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to enjoy the perfect texture.
Notes
- Chilling the dough enhances the flavor and texture, but you can skip this step if short on time.
- Use good quality semi-sweet chocolate chips for the best taste.
- Do not overbake; cookies should look slightly underdone in the center to retain a chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.
