Why Make This Recipe
Brown Butter Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. The secret ingredient is the brown butter, which adds a rich, nutty flavor that takes these cookies to the next level. They are soft, chewy, and bursting with chocolate goodness, making them perfect for any occasion. Whether you are baking for a gathering or just want to enjoy a warm cookie at home, this recipe is sure to please.
How to Make Brown Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
- In a mixing bowl, combine the brown butter, light brown sugar, and granulated sugar. Mix until well combined.
- Add the egg and vanilla extract, and mix until smooth.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them out.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Let cool on the baking sheet before transferring to a wire rack to cool completely.
How to Serve Brown Butter Chocolate Chip Cookies
Serve these cookies warm with a glass of milk for a classic treat. You can also add a scoop of vanilla ice cream on top for a delicious dessert. These cookies are perfect for sharing with friends and family or enjoying on your own!
How to Store Brown Butter Chocolate Chip Cookies
To store these cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag.
Tips to Make Brown Butter Chocolate Chip Cookies
- Be careful not to burn the butter while browning it; watch it closely and take it off the heat as soon as it turns golden.
- Use high-quality chocolate chips for the best flavor.
- Let the dough rest in the fridge for about 30 minutes before baking for thicker cookies.
Variation
You can customize these cookies by adding chopped nuts, such as walnuts or pecans, or by using different types of chocolate, like dark chocolate or white chocolate chips.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe.
How can I make the dough ahead of time?
You can prepare the dough and refrigerate it for up to 3 days. When you are ready to bake, scoop the dough onto a baking sheet and bake as directed.
What should I do if my cookies spread too much?
Make sure your butter is not too warm before mixing or chilling the dough for at least 30 minutes to help control the spread.
Brown Butter Chocolate Chip Cookies
Ingredients
For the cookie dough
- 1/2 cup unsalted butter Melted until browned
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- a pinch salt
- 1 1/2 cups semi-sweet chocolate chips Use high-quality for better flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma.
- In a mixing bowl, combine the brown butter, light brown sugar, and granulated sugar. Mix until well combined.
- Add the egg and vanilla extract, and mix until smooth.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
Baking
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them out.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Let cool on the baking sheet before transferring to a wire rack to cool completely.