Description
Nutty, chewy, extra chocolate-y, and oh-so delicious! These Brown Butter Chocolate Chip Cookies are a delightful twist on the classic cookie, featuring the rich flavor of brown butter that adds depth and a perfect chewiness. Perfect for dessert or a sweet treat any time.
Ingredients
Brown Butter Base
- 1 cup salted butter
- ¾ cup brown sugar
- ⅔ cup granulated sugar
Wet Ingredients
- 2 large eggs, room temperature
- 1¼ teaspoons vanilla extract
Dry Ingredients
- 2⅓ cups all purpose flour
- ½ teaspoon baking soda
Mix-Ins
- 2 cups (12 ounces) chopped semi-sweet chocolate
Instructions
- Preheat the Oven: Heat your oven to 350℉/177℃ and line sheet pans with parchment paper, setting them aside for later use.
- Brown the Butter: Place butter in a large, light-colored pan and heat over medium-low, stirring continuously until the butter turns a golden brown hue, about 3-5 minutes. Immediately remove from heat to prevent burning and pour into a large, heat-proof glass bowl.
- Mix Sugars Into Butter: Add both brown sugar and granulated sugar to the browned butter and whisk until fully combined, creating a smooth mixture.
- Add Eggs and Vanilla: Incorporate the room temperature eggs and vanilla extract by whisking until the mixture is smooth and homogenous.
- Add Dry Ingredients: Add the all-purpose flour and baking soda to the wet ingredients. Use a rubber spatula to gently fold and mix just until blended, taking care not to overmix.
- Fold in Chocolate: Stir in the chopped semi-sweet chocolate pieces evenly throughout the dough.
- Portion Cookies: Using a medium cookie scoop (1 ½ tablespoons), portion dough onto the prepared sheet pans, placing about 8 cookies per pan to ensure proper spacing.
- Bake the Cookies: Bake in the preheated oven for 12 minutes until cookies are slightly golden around the edges but still soft in the center.
- Final Touches: Once out of the oven, tap the sheet pans on the counter to help develop beautifully crinkly cookie tops. Allow cookies to cool slightly before transferring to a wire rack.
Notes
- If you don't have a chocolate baking bar, you can substitute with chocolate chips.
- To skip browning butter, melted butter can be used but will change the flavor slightly.
- Room temperature eggs are about 70℉/21℃ for optimal mixing.
- Continuously stir butter while browning to avoid burning; look for a perfect golden color.
- Let the browned butter mixture cool 1-2 minutes before adding eggs to prevent cooking them.
- Mix flour and baking soda gently with a rubber spatula to keep cookies tender.
- A medium cookie scoop equals 1 ½ tablespoons of dough for uniform cookies.
- Use light-colored sheet pans to prevent bottom burning; darker pans absorb more heat.
- Tapping the pan post-bake helps form the ideal crinkly texture on cookie tops.