These Brown Butter Chocolate Chip Cookies are not your average cookies! The brown butter brings out a deep, nutty flavor that is complemented by the sweet, creamy chocolate chips. These cookies are soft and chewy on the inside and have a perfectly crisp edge. They are so delicious that you’ll find yourself making them again and again.
I have always loved baking, but these Brown Butter Chocolate Chip Cookies have become a family favorite in my household. My husband loves to come home to the smell of them baking in the oven, and my little ones can’t resist sneaking a taste of the dough before it’s even baked. One time, I brought these cookies to a potluck, and they were a huge hit! Everyone kept asking me for the recipe. Since then, I always make sure to have a batch of these cookies on hand for any occasion.
Why These Cookies Are A Must-Try
- The use of brown butter adds a deep, nutty flavor to the cookies that takes them to the next level.
- The perfect balance of sweetness from the brown and granulated sugars with the semisweet chocolate chips makes for an irresistible taste.
- The combination of baking soda and salt gives the cookies a perfect texture, soft and chewy on the inside with a crisp edge.
- The recipe is easy to follow, and the cookies turn out perfectly every time.
Ingredients:
- 1 ¼ cups (280g) unsalted butter
- ¾ cup (150g) granulated sugar
- 1 cup (200g) firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups (357g) all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2-2 ½ cups (360-480g) semisweet chocolate chips
Directions:
- Brown the butter in a medium-large saucepan over medium-high heat, stirring constantly until it turns a deep honey color.
- Remove from heat and pour into a mixing bowl. Cool in the fridge or freezer until the butter reaches room temperature and is solid.
- Preheat oven to 375°F. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
- Cream together the brown butter and both sugars for 1 minute. Add in the eggs and vanilla and mix for an additional 2-3 minutes until the mixture is pale and fluffy.
- Add in the flour, baking soda, and salt. Mix until just barely combined.
- Stir in the chocolate chips.
- Scoop out ¼ cup (68g) of dough and shape into round balls.
- Bake for 8-10 minutes at 375°F until the top and edges are just golden.
- Cool the cookies on the baking sheet for 2-3 minutes before moving them to a cooling rack.
Notes:
- To achieve the best results, make sure to brown the butter properly and let it cool to a solid consistency before using it in the recipe.
- For a different twist, try using different types of chocolate chips, such as dark chocolate or white chocolate.
- Don’t overmix the dough as this can make the cookies tough.
Conclusion:
These Brown Butter Chocolate Chip Cookies are an absolute delight to bake and enjoy. The nutty, caramel-like flavor of the brown butter adds a depth of flavor that elevates these classic cookies to a whole new level. The soft and chewy texture, coupled with the melty chocolate chips, makes these cookies irresistible. This recipe is perfect for any occasion, whether you want to treat your family, friends, or coworkers. With its simple ingredients and easy-to-follow instructions, you can’t go wrong with this delicious recipe. Give it a try and enjoy these mouth-watering cookies!
Irresistible Brown Butter Chocolate Chip Cookies
Ingredients
- 1 ¼ cups 280g unsalted butter
- ¾ cup 150g granulated sugar
- 1 cup 200g firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups 357g all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2-2 ½ cups 360-480g semisweet chocolate chips
Instructions
- Brown the butter in a medium-large saucepan over medium-high heat, stirring constantly until it turns a deep honey color.
- Remove from heat and pour into a mixing bowl. Cool in the fridge or freezer until the butter reaches room temperature and is solid.
- Preheat oven to 375°F. Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
- Cream together the brown butter and both sugars for 1 minute. Add in the eggs and vanilla and mix for an additional 2-3 minutes until the mixture is pale and fluffy.
- Add in the flour, baking soda, and salt. Mix until just barely combined.
- Stir in the chocolate chips.
- Scoop out ¼ cup (68g) of dough and shape into round balls.
- Bake for 8-10 minutes at 375°F until the top and edges are just golden.
- Cool the cookies on the baking sheet for 2-3 minutes before moving them to a cooling rack.
Notes
For a different twist, try using different types of chocolate chips, such as dark chocolate or white chocolate.
Don't overmix the dough as this can make the cookies tough.