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
