Description
These Brown Butter Chocolate Chip Cookies are the ultimate treat—soft, chewy, and packed with rich, nutty flavor. The brown butter adds a toasty depth that takes the classic chocolate chip cookie to the next level!
Ingredients
Scale
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Brown the Butter: Melt butter in a saucepan over medium heat, stirring constantly. Once it turns golden brown and smells nutty, remove it from the heat and let it cool for a few minutes.
- Mix Wet Ingredients: In a large bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until smooth. Add eggs and vanilla, mixing until incorporated.
- Add Dry Ingredients: Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix it into the wet ingredients until combined.
- Stir in Chocolate Chips: Fold in chocolate chips until evenly distributed.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to help the cookies hold their shape.
- Bake: Preheat oven to 350°F (175°C). Scoop dough into balls and place on a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10-12 minutes, or until edges are golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a nuttier flavor, you can add 1 cup of chopped nuts like walnuts or pecans to the dough.
- You can freeze the dough for up to 3 months—just scoop it into balls and freeze before baking. When ready to bake, add an extra minute or two to the cooking time.
- For even softer cookies, slightly underbake them and allow them to cool on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 210
- Sugar: 19g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg