Browned butter chocolate chip cookies are a game-changer. The nutty, caramelized flavor of browned butter adds a depth of richness that elevates the traditional chocolate chip cookie to something extraordinary. With a soft, chewy center and slightly crispy edges, these cookies are perfect for any occasion—from casual snacking to impressing guests at a party. The deep, warm flavor of browned butter combined with melty chocolate chips makes these cookies a new favorite.
Equipment:
- Skillet or frying pan (for browning the butter)
- Mixing bowls
- Electric mixer or hand mixer
- Measuring spoons and cups
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions:
- Brown the Butter:
In a skillet over medium heat, melt the butter. Stir constantly as it melts, and continue cooking until the butter begins to foam and turn a golden brown color with a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool to room temperature. - Mix the Wet Ingredients:
In a large mixing bowl, beat together the cooled browned butter, granulated sugar, and brown sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine the Dry Ingredients:
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. Be careful not to overmix. - Add the Chocolate Chips:
Gently fold in the chocolate chips until evenly distributed throughout the dough. - Chill the Dough:
For best results, cover the dough and refrigerate it for at least 30 minutes to an hour. This helps prevent the cookies from spreading too much while baking. - Bake the Cookies:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft. - Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Presentation Ideas:
Serve the cookies warm with a glass of milk for a comforting treat. For an extra touch, sprinkle a little sea salt on top of each cookie before baking to enhance the flavor.
Tips:
- If you prefer a chewier cookie, chill the dough for longer (up to overnight) for better results.
- To make the cookies more indulgent, add chopped nuts like pecans or walnuts along with the chocolate chips.
- For an extra burst of flavor, try using dark chocolate chips or a combination of milk and dark chocolate chips.
- Don’t overbake—remove the cookies from the oven when the edges are golden, but the centers are still soft. They’ll continue to cook on the baking sheet once removed from the oven.
These browned butter chocolate chip cookies are a delicious twist on a classic favorite. The deep, nutty flavor of the browned butter adds complexity, making these cookies a memorable treat. Whether you’re baking them for a special occasion or enjoying them as a simple indulgence, they’re sure to become a new favorite in your cookie rotation!
Browned Butter Chocolate Chip Cookies Recipe
These browned butter chocolate chip cookies are a delicious twist on the classic, with a rich, nutty flavor from the browned butter and the perfect balance of sweetness and chewiness.
Equipment
- Skillet or frying pan (for browning the butter)
- Mixing bowls
- Electric mixer or hand mixer
- Measuring spoons and cups
- Baking sheet
- Parchment paper or silicone baking mat
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Brown the Butter:
- In a skillet over medium heat, melt the butter. Stir constantly as it melts, and continue cooking until the butter begins to foam and turn a golden brown color with a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove from heat and let it cool to room temperature.
- Mix the Wet Ingredients:
- In a large mixing bowl, beat together the cooled browned butter, granulated sugar, and brown sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the Dry Ingredients:
- 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. Be careful not to overmix.
- Add the Chocolate Chips:
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Dough:
- For best results, cover the dough and refrigerate it for at least 30 minutes to an hour. This helps prevent the cookies from spreading too much while baking.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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