Brown Butter Chocolate Chip Cookies
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!
PREP TIME
20 minutes
COOK TIME
12 minutes
INGREDIENTS
10
Serves: 14
Ingredients
- 0.75 cup0.75 cup0.75 cup Butter, Unsalted
- 1.5 cups1.5 cups1.5 cups All Purpose Flour
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- 0.75 cup0.75 cup0.75 cup Brown Sugar
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 1 whole1 whole1 whole Egg
- 1 whole1 whole1 whole Egg Yolk
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Semi-Sweet Chocolate Baking Bar, chopped
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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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Coconut Free Cookies Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 241 |
| Fat: | 13 g |
| Carbohydrates: | 30 g |
| Protein: | 7 g |
| Cholesterol: | 40 g |
| Sodium: | 90 mg |
| Fiber: | 1 g |
| Sugars: | 18 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Brown Butter Chocolate Chip Cookies”
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These look so perfect 😍
Thank you Jessi!!