Description
These Brown Butter Chocolate Chip Cookies feature a rich, nutty flavor thanks to the browned butter, combined with a perfect balance of dark brown sugar and sugar for a chewy texture. Packed with melty chocolate chips, this classic treat is irresistible and easy to make, yielding 24 delicious cookies with a crisp edge and chewy center.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter (melted until amber with browned bits)
Wet Ingredients
- 1 cup dark brown sugar (can substitute golden brown sugar)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 2 cups chocolate chips (can use a mix of chopped chocolate bars and chips)
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a rich amber color and you see browned bits forming at the bottom. Remove from heat and let cool slightly.
- Combine Sugars and Butter: In a large mixing bowl, whisk together the browned butter, dark brown sugar, and granulated sugar until smooth and well combined.
- Add Eggs and Vanilla: Beat in the eggs and egg yolk one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen cookies.
- Add Chocolate Chips: Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Chill the Dough (Optional): For best texture, chill the dough for 30 minutes to an hour to reduce spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop the Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 8 to 9 minutes or until edges are golden and centers are set but still soft. Avoid overbaking for chewy cookies.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For deeper flavor, use a combination of dark brown and golden brown sugar.
- Chilling the dough helps prevent spreading and improves texture.
- You can customize the chocolate with chopped chocolate bars or a blend of semi-sweet and milk chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance softness, add an extra egg yolk if desired.
