The Best Brown Butter Chocolate Chip Cookies
Introduction
Everyone loves a good cookie, and chocolate chip cookies are a classic favorite. But have you tried them with brown butter? Brown butter chocolate chip cookies take this beloved treat to a whole new level of flavor. With a nutty, rich taste and a perfect chewy texture, these cookies will surely become your new go-to recipe!
Why Make This Recipe
Using brown butter in your cookies enhances the flavor significantly. The process of browning the butter gives it a deep, caramel-like taste that pairs beautifully with the sweetness of chocolate chips. Plus, this recipe is simple and straightforward, making it easy for both beginners and experienced bakers to enjoy fresh-baked cookies right at home.
How to Make Brown Butter Chocolate Chip Cookies
Ingredients:
- 1 cup Plus 2 TBSP unsalted butter
- 1/2 cup White granulated sugar
- 1 cup Brown sugar (packed light or dark)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tsp Cornstarch
- 1 1/2 cup Semi-sweet chocolate chips
- 1/4 cup Mini chocolate chips
Directions:
- Start by browning the butter. In a saucepan over medium heat, melt the butter and continue to cook until it turns golden brown and smells nutty. This usually takes about 5-7 minutes. Be careful not to burn it!
- Once browned, remove the butter from heat and let it cool slightly.
- In a mixing bowl, combine the white sugar, brown sugar, and the browned butter. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- Fold in the semi-sweet and mini chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly undercooked—this is okay!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Brown Butter Chocolate Chip Cookies
These cookies are best enjoyed warm, straight out of the oven. Pair them with a glass of cold milk for a classic treat, or serve them alongside a scoop of vanilla ice cream for a delicious dessert!
How to Store Brown Butter Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, consider freezing them. Simply place the cooled cookies in a freezer-safe bag or container, and they will last up to three months.
Tips to Make Brown Butter Chocolate Chip Cookies
- Make sure to use room temperature eggs for better mixing.
- Chill the dough. This helps the flavors develop and results in chewier cookies.
- Adjust the type of chocolate chips to your taste! You can use dark chocolate or even white chocolate for a fun twist.
Variation
For a fun variation, try adding nuts like chopped walnuts or pecans for an extra crunch. You can also experiment by mixing in different kinds of chocolate chips, such as milk or dark chocolate.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added salt in the recipe to balance the flavors.
2. How do I know when my cookies are done baking?
Look for lightly golden edges while the center should remain a bit soft. They will continue to cook as they cool.
3. Can I bake this dough later?
Yes! You can scoop the dough into balls and freeze them. When you’re ready to bake, just pop them straight from the freezer into the oven, adding a minute or two to the baking time.
Try these Best Brown Butter Chocolate Chip Cookies today, and you won’t be disappointed! Happy baking!
Brown Butter Chocolate Chip Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, plus 2 tablespoons Make sure to brown the butter
- 1/2 cup white granulated sugar
- 1 cup brown sugar (packed light or dark)
- 1 tsp pure vanilla extract
- 2 large eggs (room temperature)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
Instructions
Preparation
- Start by browning the butter in a saucepan over medium heat, cooking until it turns golden brown and smells nutty (about 5-7 minutes).
- Remove the butter from heat and let it cool slightly.
- In a mixing bowl, combine the white sugar, brown sugar, and browned butter. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- Fold in the semi-sweet and mini chocolate chips.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly undercooked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
