Brown Butter Chocolate Chip Cookies (Edit recipe)

Want the best cookie recipe? Look no further! My browned butter chocolate chip cookies are the most delicious cookies ever. perfectly chewy, soft, and filled with melted chocolate. Oh, and dreamy nutty browned butter. Make these cookies, thank me later.

2 hours and 30 minutes

11 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	736
Fat:	47 g
Carbohydrates:	72 g
Protein:	18 g
Cholesterol:	77 g
Sodium:	217 mg
Fiber:	3 g
Sugars:	51 g
Calculated for total recipe.

by Morgan Peaceman

View original recipe

Serves: 6-8

Ingredients

256 gram All Purpose Flour, (2 cups)
1 tsp Baking Soda
50 gram Cane Sugar
250 gram Brown Sugar, (I used light brown sugar)
2 Eggs, large, room temperature
8 oz Unsalted Butter, browned and cooled
1 cup Semi-Sweet Chocolate Chips, approx 140 g

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Process

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

Start by making the browned butter (see above for details). Set in the fridge to cool for up to 90 minutes.
Meanwhile, mix together the flour and baking soda in a large bowl.
Once the browned butter is finished cooling, take out of the fridge and set aside. In a medium bowl, add the sugars and browned butter and whisk until the sugar and butter combines and forms a thick moussé-like texture.
Add the eggs and whisk to incorporate. Fold the butter into the dry ingredients until it forms a dough.
Add in the cup of chocolate chips and fold together. Take an ice cream scoop and form cookie dough balls; place them on a sheet pan lined with parchment paper. Cover with cling wrap and set in the fridge for 2 hours.
A few minutes before the 2 hours are finished, preheat the oven to 350º and line another sheet pan with parchment paper. Take out the cookies when the oven temp reaches 275º and place several cookie dough balls on the pan, leaving enough room between each (I was able to fit 8 on a large pan, 6 on a smaller one).
Bake the cookies for 11 minutes and let sit for 30 minutes before transferring to a cooling rack. Repeat until there is no more raw cookie dough and cookies have been baked.