Brown Butter Chocolate Chip Cookies: A Buttery, Chewy Delight
These Brown Butter Chocolate Chip Cookies are a classic and delicious treat that’s perfect for any occasion! Learn how to make these soft and chewy cookies with our easy-to-follow recipe
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks (optional)
- Sea salt flakes for sprinkling (optional)
Instructions
- Brown the Butter: Melt the butter in a saucepan over medium heat. Stir continuously as it melts and browns. Once the butter is a deep amber color, remove from heat and pour into a bowl to cool.
- Mix the Dry Ingredients: While the butter is cooling, whisk together the flour, baking soda, and salt in a separate bowl.
- Cream the Sugars and Butter: In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until smooth and slightly fluffy.
- Add the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add Chocolate: Gently fold in the chocolate chips and dark chocolate chunks.
- Chill the Dough (Optional): Refrigerate the dough for at least 30 minutes for thicker, chewier cookies.
- Preheat and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out dough balls and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
- Add Sea Salt (Optional): Sprinkle the warm cookies with sea salt flakes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely