Delicious Brown Butter Chocolate Chip Cookies with a nutty flavor and chewy texture.
Author:Isabella
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 sticks unsalted butter (1 cup)
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until well combined.
Add the vanilla extract and eggs to the butter-sugar mixture, and beat until smooth.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a twist, add 1/2 cup of chopped nuts, such as walnuts or pecans, for added texture and flavor.
If you prefer a chewier cookie, refrigerate the dough for at least 30 minutes before baking to allow the flavors to meld and the cookies to spread less.