Browned Butter Chocolate Chip Cookies has a rich, nutty flavor from browned butter and are packed with melty chocolate chips.
Hello, friend! Get ready to experience a chocolate chip cookie like never before with this Browned Butter Chocolate Chip Cookies recipe.
This isn’t your ordinary cookie recipe; this one takes it up a notch by browning the butter for a deep, nutty flavor that will leave you craving more. These cookies are soft, chewy, and loaded with melty chocolate chips.
Trust me, they will disappear in a flash! So, let’s gather our ingredients and get ready to bake up a batch of pure deliciousness!
Utensils You Need:
Gather these tools to bake your delicious cookies:
- Large mixing bowl
- Medium saucepan
- Whisk
- Baking sheets
- Parchment paper
The Recipe
Browned Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Continue to cook, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, beat the cooled browned butter and sugars together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
- Fold in the chocolate chips.
- Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to watch the butter closely as it browns. It can burn quickly.
- You can use dark chocolate chips or milk chocolate chips instead of semisweet chocolate chips.
- For even chewier cookies, chill the dough for 30 minutes before baking.
Alternative Ingredients:
If you do not have the ingredients I listed above, don’t worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Unsalted butter | Salted butter or margarine |
| Light brown sugar | Dark brown sugar |
| All-purpose flour | Bread flour or whole wheat flour |
What to Serve with Browned Butter Chocolate Chip Cookies:
You can pair this delicious Browned Butter Chocolate Chip Cookies with the following:
- A glass of cold milk for a classic pairing.
- A warm cup of coffee or tea for a cozy afternoon snack.
- A scoop of vanilla ice cream for an extra special treat.
Frequently Asked Questions:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. Just omit the added salt in the recipe.
Can I use a different type of sugar?
You can experiment with other types of sugar, such as coconut sugar or maple sugar.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown and the centers are set but still slightly soft.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Thaw in the refrigerator overnight before baking.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days.
