Brown Butter Chocolate Chip Cookies
These incredible brown butter chocolate chip cookies are chewy on the inside, crispy on the edges and filled with delicious nutty sweet flavor.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup salted butter
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 ½ cups semisweet chocolate chips or chocolate chunks
Instructions
- Melt the butter in a light-colored medium skillet over medium to medium-low heat. Stir the butter slowly and constantly until it starts to brown and smells like toffee (about 3-5 minutes). Be careful not to burn the butter as it happens quickly.
- Once the butter becomes golden brown, take the pan off of the heat. Carefully pour the browned butter into a heat-proof bowl and refrigerate for about 1 hour. The butter should be solidified but still spreadable.
- Next, use a fine mesh sifter to add the flour and baking soda to a medium bowl. Once sifted, combine with a whisk and set aside.
- Add the room temperature brown butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the brown butter and sugars together on medium speed for about five minutes.
- Once the butter-sugar mixture is light and fluffy, add the vanilla extract and mix on low until combined.
- Add the eggs and mix on low until just combined.
- Next, add the dry ingredients to the wet ingredients in thirds. Mix on low until just combined, then add a little more of the dry ingredients. Continue until all the flour mixture is fully incorporated. Scrape down the sides of the bowl if needed.
- Next, remove the bowl from the mixer, add the chocolate chips and fold with a spatula.
- Using a one-and-a-half tablespoon cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper. Cover with plastic wrap, refrigerate and chill the dough for at least four hours or overnight for best results.
- Preheat the oven to 350°F. Place the oven rack in the middle position, and line a large baking sheet with parchment paper. Place the cookie dough balls on the baking sheet at least two inches apart. You may have to work in multiple batches depending on the size of your oven.
- Bake the cookies for 11 -12 minutes until the edges turn golden brown. Remove the cookies from the oven and tap the tray once on the counter for flatter cookies. Top with flaky salt if desired.
- After five minutes, transfer the cookies to a wire rack to cool completely.
Nutrition
Serving: 30 CookiesCalories: 182kcalCarbohydrates: 21.8gProtein: 2.3gFat: 9.7gFiber: 0.6gSugar: 13.4g
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