Brown Butter Chocolate Chip Cookies
Rich, nutty, and irresistibly gooey, these brown butter chocolate chip cookies are the ultimate bakery-style treat you can bake at home. Each cookie boasts crisp edges, perfectly soft and chewy centers, and loads of melty chocolate chips and chopped chocolate for the best chocolate chip cookie flavor. Easy to make and freezer-friendly, this brown butter cookie recipe is perfect for anyone craving homemade cookies with a gourmet twist. Save this chewy brown butter chocolate chip cookie recipe for your next baking day!
Ingredients
- 1 cup (2 sticks) butter
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1 yolk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup chocolate chips
- 3/4 cup chopped chocolate
- flake salt, for topping (optional)
Instructions
Prepare the browned butter:
- Heat a saucepan over medium heat and add the butter. Cook, stirring occasionally, for about 7 to 10 minutes, until the butter turns golden brown.
- Transfer the browned butter to a bowl and let it come to room temperature to avoid cooking the raw eggs.
Prepare the dough:
- Once the browned butter has reached room temperature, beat with the brown sugar and granulated sugar until the mixture is creamy and well combined.
- Add the egg, egg yolk, and vanilla extract, beating until fully combined.
- Add the flour, salt, and baking powder to the bowl. Fold in the chocolate chips and chopped chocolate until evenly distributed throughout the dough.
Shape the cookies:
- Using an ice cream scoop or your hands, form balls of dough, approximately 3 tablespoons each. Freeze for 30 minutes.
Bake:
- Place the balls on a baking sheet lined with parchment paper, leaving space between them to allow for air circulation.
- Preheat the oven to 180°C (350°F). Bake the cookies for about 15-18 minutes, or until the edges are lightly golden but the center is still slightly soft. Finish shaping with a spoon or metal ring, if desired. Immediately after baking and while the cookies are still hot, sprinkle a little flake salt on top.
Cool:
- Let the cookies cool on the baking sheet for a few minutes to prevent them from breaking, then transfer to a wire rack to cool completely.
Notes
Tips and Tricks:
Gluten-free version: Substitute the flour for a gluten-free blend (with xanthan
gum). Refrigerate the dough a little longer to help it retain its shape. Store the dough portions: You can freeze them and bake them straight from
the freezer, adding 1-2 minutes more baking time. Adjust the size of the cookies: If you make smaller cookies, reduce the
baking time to about 10 minutes. Give them a perfect shape right out of the oven: Use a metal ring or a
spoon to round the edges while they're still soft. To further enhance the flavor: Let the dough rest in the refrigerator overnight. This will improve the texture and flavor of the cookies. Storage: Store the cookies in an airtight container at room temperature to
keep them fresh for up to 5 days. Butter Temperature: Make sure the browned butter is at room temperature
before mixing it with the sugars. Measuring the Flour: Measure the flour accurately. Too much flour can make
the cookies dense and dry.
gum). Refrigerate the dough a little longer to help it retain its shape. Store the dough portions: You can freeze them and bake them straight from
the freezer, adding 1-2 minutes more baking time. Adjust the size of the cookies: If you make smaller cookies, reduce the
baking time to about 10 minutes. Give them a perfect shape right out of the oven: Use a metal ring or a
spoon to round the edges while they're still soft. To further enhance the flavor: Let the dough rest in the refrigerator overnight. This will improve the texture and flavor of the cookies. Storage: Store the cookies in an airtight container at room temperature to
keep them fresh for up to 5 days. Butter Temperature: Make sure the browned butter is at room temperature
before mixing it with the sugars. Measuring the Flour: Measure the flour accurately. Too much flour can make
the cookies dense and dry.
Nutrition
Calories: 268kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 43mgSodium: 160mgPotassium: 89mgFiber: 1gSugar: 19gVitamin A: 312IUCalcium: 30mgIron: 1mg
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