Brown Butter Chocolate Chip Cookies
Brown butter chocolate chip cookies are inspired by original chocolate chip cookies but will an incredible upgrade! Brown butter gives the cookies a nutty, caramel, rich flavor. It really shines and elevates the cookies! These may quickly become your new favorite cookie so beware! Also, don't let the brown butter intimidate you, it's truly really easy as long as you keep a good eye you're set!
Servings: 10 cookies
Equipment
- Baking sheet
Ingredients
- ½ cup unsalted butter melted & browned
- ½ cup light or dark brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1⅓ cups all-purpose flour spoon & leveled
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup semi-sweet chocolate chips or whatever you prefer
Instructions
- Start with browning the butter. Cut the stick of butter into cubes. You can use the butter straight from the fridge. Using a light colored pan will help you to make sure the butter is brown. I used a stainless steel pot but if you have a light colored pan it's super helpful.
- Heat your butter on medium heat and make sure to stir frequently with a rubber spatula or wooden spoon. Browned butter can burn so you want to make sure you don't leave it!
- The butter will start to foam and bubble and you want to make sure to keep stirring. It should take about 5-8 minutes for the butter to turn brown. As soon as it starts to brown on the bottom, remove it from the heat. You want to make sure you're constantly stirring. The smell should become super rich and nutty. When it's done, remove from heat, and go ahead and pour the butter into your bowl to let it cool before continuing.
- When the butter has cooled, add the brown sugar and granulated sugar to the bowl and stir with a whisk until well incorporated.
- Next, add in the egg and vanilla extract. Stir well.
- Add in the flour (spoon & leveled), baking soda, and sea salt. You may need to use a rubber spatula here to make sure it's well combined.
- Pour in the chocolate chips or chocolate of choice and make sure to spread throughout the dough as evenly as you can.
- Cover the bowl and store in the fridge for AT LEAST 30 minutes and up to 24 hours. I did mine for 30 minutes and they turned out amazing!
- Preheat oven to 350F degrees. Once the cookies are chilled, scoop out the dough with a scooper or a spoon and make into 10 large cookies.
- Bake for 11-14 minutes depending on the size. You'll want the outsides set and the middle still a little bit underdone. Let them cool on the baking sheet for 5-10 minutes. For a more bakery style look, press 4-5 chocolate chips into the top of the cookie as soon as it comes out of the oven. Sprinkle with flakey sea salt.
- Cool the cookies on a cooling rack & ENJOY!
Notes
For Storing: Store in an airtight container on the counter for 3-4 days! If you add a slice of bread into the container it will help it to stay moist/ soft.
For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. OR freeze a completely cooled cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won't even know it was frozen!