Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

If you like chocolate chip cookies, you will go bonkers over Salty Brown Butter Chocolate Chip Cookies. They're soft and chewy and delicious.

Course Dessert

Cuisine American

Keyword Brown Butter Chocolate Chip Cookies

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 195kcal

Author Katie Cooksey

Ingredients

1 cup salted butter
1 cup light brown sugar packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon coarse sea salt
1 cup semisweet chocolate chips
1 cup milk chocolate chips reserve a handful for after baking

US Customary - Metric

Instructions

In a medium saucepan, melt butter over medium heat, then bring to boil.
Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color.
Remove from heat and pour into a large mixing bowl to cool for about 20 minutes.
While butter is cooling, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
In a large bowl, using an electric hand mixer, mix together (cooled) browned butter, brown sugar, and granulated sugar until well combined.
Add in egg, egg yolk and vanilla extract. Mix until lighter in color, about 2 minutes.
Mix in the flour, baking soda, and salt. Using a rubber spatula, scrape the sides of the bowl and the bottom really well to ensure a smooth, well combined batter.
Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter.*
Scoop cookie dough onto prepared pans 2 inches apart, using a two tablespoon cookie scoop.
Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center. DO NOT OVER BAKE!
Carefully place a few chocolate chips on top of each cookie immediately after removing from oven, pressing into the warm soft cookie just slightly.
Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in airtight containers.

Notes

*If your oven tends to run hot (which will flatten cookies) refrigerate the dough for 20 minutes.

Storage Instructions

Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft if you tuck a slice of bread in the container.
Freezing Cookies: Once cooled, place cookies in a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature before serving.
Freezing Cookie Dough: Scoop dough into balls, place on a sheet pan to freeze solid, then transfer to a freezer bag. Bake straight from frozen at 325° F, adding 1–2 extra minutes to the bake time.
Make Ahead: You can chill the dough in the fridge for up to 48 hours before baking. This not only saves time but also develops deeper flavor.

Nutrition