Description
These Brown Butter Chocolate Chip Cookies are rich, nutty, and irresistibly soft with crispy edges. The browned butter adds a deep caramel-like flavor, perfectly complementing the gooey chocolate chips. They’re the ultimate treat for cookie lovers!
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- Optional: Flaky sea salt for garnish
Instructions
- Brown the Butter:
In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring often, until the butter foams and turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly. - Mix the Sugars and Butter:
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. - Add Wet Ingredients:
Mix in the eggs, one at a time, followed by the vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Add Chocolate Chips:
Fold in the chocolate chips. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours for best flavor). - Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart. - Bake:
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. - Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Optional: Sprinkle with flaky sea salt while they are still warm.
Notes
- Chilling the dough helps the flavors develop and prevents spreading.
- You can use dark chocolate chips or chunks for an even more intense chocolate flavor.