There’s something magical about chocolate chip cookies. They bring comfort and joy with every bite. But what if we took them to the next level? Enter brown butter. This rich, nutty twist elevates the classic recipe.
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into tablespoons
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips (semisweet or milk chocolate)
- Flaky sea salt, for sprinkling (optional)
Instructions
Brown the Butter:
- Melt the butter in a saucepan over medium heat.
- Continue cooking, stirring constantly, until the butter turns a deep golden brown and has a nutty aroma.
- Be careful not to burn it!
- Pour the browned butter into a heatproof bowl and let it cool slightly.
Make the Dough:
- Whisk together the granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling the dough helps the flavours meld and prevents the cookies from spreading too much.
Bake the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Sprinkle with Flaky Salt:
- While the cookies are still warm, sprinkle with flaky sea salt.
Tips & Variations:
- For Chewier Cookies: Underbake slightly.
- For Crispier Cookies: Bake for a few extra minutes.
- Add Nuts: Stir in chopped nuts like walnuts or pecans and chocolate chips.
- Use Different Chocolate: Try dark chocolate, white chocolate, or a mix of different types.
- Make Ahead: Store baked cookies in an airtight container at room temperature for up to a week.
Also, Read
Brown Butter Chocolate Chip Cookies
Bake the best Brown Butter Chocolate Chip Cookies with our easy recipe! Enjoy a delicious twist on a classic treat that’s perfect for any occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into tablespoons
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips (semisweet or milk chocolate)
- Flaky sea salt, for sprinkling (optional)
Instructions
Brown the Butter:
- Melt the butter in a saucepan over medium heat.
- Continue cooking, stirring constantly, until the butter turns a deep golden brown and has a nutty aroma.
- Be careful not to burn it!
- Pour the browned butter into a heatproof bowl and let it cool slightly.
Make the Dough:
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling the dough helps the flavours meld and prevents the cookies from spreading too much.
Bake the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are still warm, sprinkle with flaky sea salt.