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Brown Butter Chocolate Chip Cookies

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5 from 1 review

  • Author: Maria Pagiotas
  • Total Time: 32 minutes + 2 hour chill
  • Yield: 14 cookies 1x

Description

Nutty, gooey, and absolutely irresistible–these Brown Butter Chocolate Chip Cookies are loaded with melty pools of chopped chocolate and made with 9 simple baking ingredients. These bakery-worthy cookies will wow your taste buds!

Ingredients

Scale
  • 170 g (3/4 cup) unsalted butter
  • 195 g (1 1/2 cups) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 150 g (3/4 cup) dark brown sugar
  • 50 g (1/4 cup) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 170 g semisweet chocolate, chopped

Instructions

  1. In a small saucepan, melt the butter over medium heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool for 10 minutes.
  2. In a medium bowl, whisk the flour, baking soda, and salt.
  3. Add the sugars, egg, yolk, and vanilla to the butter and whisk until smooth and combined.
  4. Add the dry ingredients to the butter mixture and fold together until combined. Add the chopped chocolate and mix just until incorporated.
  5. Line a small cookie sheet with parchment paper. Scoop the dough using a 1.5-ounce scoop–or about 2 heaping tablespoons–and arrange it on the cookie sheet (touching is fine). Refrigerate for at least 2 hours or overnight.
  6. Preheat the oven to 350°F/177°C and line two baking sheet pans with parchment paper.
  7. Arrange the cookies on the baking sheets, spacing about 3 inches apart.
  8. Bake, one sheet at a time, for 11-13 minutes until the edges are lightly golden brown and the centers are still soft and appear slightly underbaked.
  9. Cool the cookies for 5 minutes on the hot sheet pan and then transfer to a cooling rack.

Notes

Make-Ahead:  You can make the cookie dough and chill it in the refrigerator for up to 3 days in advance.

Storage:  Store in an airtight container at room temperature for up to 5 days.

Freezing:  Freeze unbaked cookie balls for up to 3 months.  When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe.  If baking without thawing, allow for an extra 2-3 minutes of baking time.

  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking

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Find it online: https://thesweetoccasion.com/brown-butter-chocolate-chip-cookies/