Brown Butter Chocolate Chip Cookies
Experience rich, caramelized flavor with these brown butter chocolate chip cookies, featuring crisp edges and chewy centers – a delectable treat worthy of any bakery!
Why You’ll Love These Cookies
These brown butter chocolate chip cookies are irresistibly delicious. They feature lightly crisp edges, perfect chewy middles, and melty chocolate in every bite. The addition of brown butter combined with brown sugar imparts a unique, toffee-like flavor that elevates these cookies above the usual chocolate chip offerings.
If you’ve been in search of a bakery-worthy treat that’s remarkably easy to make—no mixer or chilling required—these cookies are sure to satisfy your cravings!
Ingredients
| Ingredient | Amount |
|---|---|
| Chocolate chips (dark, semi-sweet, or milk) | 1 cup |
| All-purpose flour | 1 ¾ cups |
| Unsalted butter | ¾ cup (to brown) |
| Baking soda | 1 teaspoon |
| Brown sugar | ¾ cup |
| Granulated sugar | ½ cup |
| Egg | 1 |
| Egg yolk | 1 |
| Vanilla extract | 1 teaspoon |
| Sea salt | ½ teaspoon |
For optimal results, adjust the quantities to balance the flavors according to your taste preferences!
How to Brown Butter
Browning butter is a straightforward technique that adds depth and complexity to your cookies:
- Slice the butter into pats and place in a small saucepan over medium heat.
- Stir continuously for 5-10 minutes until the butter develops a nutty aroma and the milk solids turn golden brown.
- To avoid burning, transfer the browned butter (including any bits) to a bowl to cool slightly.
Steps to Make Brown Butter Chocolate Chip Cookies
- Prepare the cookie dough by whisking dry ingredients together in a medium bowl and wet ingredients in a large bowl.
- Combine the dry ingredients into the wet mixture, mixing until mostly incorporated. Add the chocolate chips and mix well.
- If desired, chill the dough for thicker cookies, or bake immediately for a quicker treat.
- Use a ¼ cup cookie scoop to portion the dough onto parchment-lined baking sheets, spacing them 2 inches apart.
- Press additional chocolate chips into the tops of the dough balls, then gently flatten them.
- Bake in a preheated oven at 350°F for 10-13 minutes until golden on the edges but slightly underbaked in the center.
- Let cookies cool on baking sheets for 10 minutes before transferring to a wire rack.
Tips for the Perfect Cookie
- Brown butter in a light-colored pan for better visibility of the milk solids.
- If the dough is too firm to scoop after chilling, let it sit at room temperature for a few minutes.
- Remove cookies from the oven when they appear slightly underdone to ensure a gooey center.
Storage and Freezing
Store baked cookies in an airtight container at room temperature for up to 5 days. To freeze:
- Baked cookies: Cool completely, seal in an airtight container or freezer bag, and freeze for up to 3 months. Thaw at room temperature or gently defrost in the microwave.
- Cookie dough: Portion into balls and freeze on a parchment-lined baking sheet before transferring to a container for storage. Allow frozen dough balls to sit at room temperature for 30 minutes before baking.
FAQs
What makes brown butter different from regular butter?
Brown butter is cooked until the milk solids turn golden brown, imparting a nutty, complex flavor that enhances baked goods.
Can I use regular butter instead?
Yes, but using brown butter adds a distinct flavor, so it’s recommended to stick with the recipe for the best results.
How do I prevent cookies from becoming too crispy?
To maintain a chewy texture, make sure to take the cookies out of the oven when they still look slightly underdone.