Brown Butter Chocolate Chip Cookies (Edit recipe)

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Nutty, gooey, and absolutely irresistible–these Brown Butter Chocolate Chip Cookies are loaded with melty pools of chopped chocolate and made with 9 simple baking ingredients. These bakery-worthy cookies will wow your taste buds!

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PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

10

Serves: 14

Ingredients

0.75 cup Butter, Unsalted
1.5 cups All Purpose Flour
0.5 tsp Baking Soda
0.5 tsp Kosher Salt
0.75 cup Brown Sugar
0.5 cup Granulated White Sugar
1 whole Egg
1 whole Egg Yolk
2 tsp Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Baking Bar, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small saucepan, melt the butter over medium heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Remove from the heat and transfer to a large bowl. Set aside to cool for 10 minutes.
In a medium bowl, whisk the flour, baking soda, and salt.
Add the sugars, egg, yolk, and vanilla to the butter and whisk until smooth and combined.
Add the dry ingredients to the butter mixture and fold together until combined. Add the chopped chocolate and mix just until incorporated.
Line a small cookie sheet with parchment paper. Scoop the dough using a 1.5-ounce scoop–or about 2 heaping tablespoons–and arrange it on the cookie sheet (touching is fine). Refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F/177°C and line two baking sheet pans with parchment paper.
Arrange the cookies on the baking sheets, spacing about 3 inches apart.
Bake, one sheet at a time, for 11-13 minutes until the edges are lightly golden brown and the centers are still soft and appear slightly underbaked.
Cool the cookies for 5 minutes on the hot sheet pan and then transfer to a cooling rack.

Notes

Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days in advance. Storage: Store in an airtight container at room temperature for up to 5 days.

Freezing: Freeze unbaked cookie balls for up to 3 months. When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe. If baking without thawing, allow for an extra 2-3 minutes of baking time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	12 g
Carbohydrates:	30 g
Protein:	6 g
Cholesterol:	26 g
Sodium:	90 mg
Fiber:	1 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.

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