Why You’ll Love This Recipe
If you’re a fan of chocolate chip cookies, this recipe is a must-try. The brown butter adds a toasty, caramelized flavor that takes the cookies to the next level. The chocolate chips melt beautifully, creating pockets of gooey chocolate, and the slight crispiness on the edges contrasts perfectly with the soft, chewy middle. The rich, buttery aroma will fill your kitchen, making these cookies irresistible to anyone nearby.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Brown the Butter: In a saucepan, melt the butter over medium heat. Stir frequently until the butter foams and begins to turn golden brown and smells nutty. This takes about 5-7 minutes. Be careful not to burn it. Once browned, remove it from the heat and allow it to cool for a few minutes.
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Mix the Sugars and Butter: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth and creamy.
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Add the Eggs and Vanilla: Beat in the eggs, one at a time, and the vanilla extract until the mixture is fully incorporated.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until the dough just comes together. Be careful not to overmix.
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Add Chocolate Chips: Gently fold in the chocolate chips.
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Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
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Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are soft but set.
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Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep time: 20 minutes
- Cook time: 10-12 minutes
- Chill time: 1 hour
- Total time: 1 hour 30 minutes
Variations
- Nuts: Add a handful of chopped walnuts or pecans for an extra crunch and flavor.
- Dark Chocolate: Swap out the semi-sweet chocolate chips for dark chocolate chips for a richer taste.
- Salted Caramel: Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty combination.
- Oatmeal: Add a cup of rolled oats to the dough for a chewy, textured cookie.
Storage/Reheating
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the cookie dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from the freezer for a few extra minutes.
- Reheating: If you prefer warm cookies, place them in the microwave for about 10-15 seconds or in a 350°F oven for 3-5 minutes to bring back their fresh-baked warmth.
FAQs
1. Can I use salted butter instead of unsalted butter?
While unsalted butter is recommended for this recipe, you can use salted butter if you prefer. Just be sure to omit the additional salt in the dough to prevent the cookies from becoming too salty.
2. Why do I need to chill the dough?
Chilling the dough allows the flavors to develop and helps the cookies hold their shape while baking, preventing them from spreading too much. It also makes the dough easier to work with.
3. Can I skip browning the butter?
Browning the butter is what gives these cookies their rich, nutty flavor. If you’re in a rush, you can use melted butter, but the cookies won’t have the same depth of flavor.
4. Can I use a stand mixer instead of mixing by hand?
Yes, you can use a stand mixer to cream the butter and sugar together and mix in the other ingredients. Be careful not to overmix once you add the flour to avoid tough cookies.
5. How do I know when my cookies are done baking?
The cookies should be golden brown around the edges, and the centers should look slightly soft but set. They will firm up as they cool.
6. Can I make these cookies without brown sugar?
Brown sugar adds moisture and a slight caramel flavor to the cookies. If you don’t have it, you can use all granulated sugar, but the flavor may not be as rich.
7. Can I freeze the dough?
Yes, you can freeze the dough! After chilling, portion it into balls and freeze them. You can bake the cookies directly from the freezer with a few extra minutes in the oven.
8. How do I prevent the cookies from spreading too much?
Make sure the dough is chilled before baking, and place the cookies on a baking sheet lined with parchment paper. Don’t overcrowd the sheet, as this can cause the cookies to spread.
9. Can I use different types of chocolate?
Yes, feel free to swap out the semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference.
10. How can I make these cookies even more indulgent?
To make these cookies extra decadent, add some chopped-up chocolate bars or a swirl of caramel sauce into the dough before baking.
Conclusion
Brown Butter Chocolate Chip Cookies take the beloved classic to a new level with a deep, nutty flavor from the brown butter. The slightly crispy edges and soft center make each bite irresistible. With easy preparation and a few simple ingredients, you’ll have a batch of cookies that’s perfect for any occasion. Whether you’re baking for a special event or just treating yourself, these cookies are sure to be a hit!
Print
Brown Butter Chocolate Chip Cookies
- Total Time: 1 hour 30 minutes
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
These Brown Butter Chocolate Chip Cookies are a delicious twist on the classic recipe. The rich, nutty flavor of brown butter combined with gooey semi-sweet chocolate chips creates the perfect balance of crispy edges and a soft, chewy center. Easy to make and irresistible, these cookies are perfect for any occasion and will be a hit with everyone!
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Brown the Butter: In a saucepan, melt the butter over medium heat. Stir frequently until it foams and turns golden brown, giving off a nutty aroma (about 5-7 minutes). Be careful not to burn it. Let it cool for a few minutes.
- Mix the Sugars and Butter: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Stir until smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Chocolate Chips: Gently fold in the chocolate chips.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are soft but set.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cookie dough for up to 3 months by scooping dough into balls and freezing on a baking sheet before transferring to a freezer bag. Bake directly from the freezer for a few extra minutes.
- Reheating: Warm up cookies in the microwave for 10-15 seconds or in a 350°F oven for 3-5 minutes.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
