Brown Butter Chocolate Chip Cookies

by Sarah Recipes, Uncategorized

These Browned Butter Chocolate Chip Cookies take the classic chocolate chip cookie to a whole new level. By using browned butter, the cookies have a rich, nutty flavor that perfectly complements the sweetness of the chocolate chips. Whether you’re baking for a special occasion or just craving a delicious treat, these cookies are sure to be a hit. Easy to make and perfect for sharing (or keeping to yourself), this recipe is bound to become your new favorite way to enjoy chocolate chip cookies.

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Why Brown Butter?

You might be wondering: what’s so special about browned butter? Well, when you heat butter over medium heat, the milk solids in the butter begin to brown, creating a toasty, nutty aroma. This process brings out rich, caramelized flavors that add a layer of depth to the cookie dough—perfectly complementing the sweetness of the chocolate chips. Plus, it makes your kitchen smell amazing.

Why You’ll Love These Browned Butter Chocolate Chip Cookies

  1. Deep Flavor: The nutty, toasty notes from the browned butter give these cookies a richer taste than the traditional version.
  2. Chewy Texture: Thanks to the combination of sugars and the chilling step, these cookies turn out thick and chewy, with perfectly crisp edges.
  3. Perfectly Balanced: The slight bitterness of the browned butter pairs beautifully with the sweetness of the chocolate chips, creating the perfect balance of flavors in every bite.
  4. Simple Ingredients: Even though the result feels fancy, this recipe uses pantry staples like butter, sugar, flour, and chocolate chips, making it easy to whip up any time.

Tips for the Perfect Cookie:

  • Don’t skip the chilling time! It might seem like an extra step, but chilling the dough results in a thicker, chewier cookie. It also helps prevent the cookies from spreading too much while baking.
  • Use quality chocolate chips. Since chocolate is the star of the show in these cookies, it’s worth using good-quality chocolate chips. You can also experiment with different types of chocolate, like semi-sweet, dark, or milk chocolate, depending on your preference.
  • Store them properly. These cookies are best enjoyed fresh, but you can store them in an airtight container for up to a week. For even better results, store them with a slice of bread—this helps keep the cookies soft and fresh for longer.

Brown Butter Chocolate Chip Cookies

This recipe puts a delicious twist on classic chocolate chip cookies by using browned butter, which adds a rich, nutty flavor to the dough. The cookies are chewy, slightly crispy on the edges, and packed with gooey chocolate chips.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling time 30 minutes
Total Time 1 hour 1 minute
Course Dessert
Servings 24

Ingredients
  

  • 1 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1.5 cups all-purpose flour
  • 1/2 cup chocolate chips

Instructions
 

  • In a saucepan over medium heat, melt the butter. Stir occasionally until it turns golden brown and smells nutty (about 5-7 minutes). Be careful not to burn it! Once browned, remove from heat and let it cool slightly.
  • In a large bowl, or mixer, mix together the browned butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the chocolate chips.
  • Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
  • For best results, cover the dough and refrigerate for at least 30 minutes. This helps the dough firm up and results in chewier cookies.
  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  • Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Browning the Butter:
  • Watch the butter carefully while it’s browning! It can go from perfect to burnt very quickly. The butter should turn a golden brown and give off a nutty aroma. Once you see this, remove it from the heat immediately.
  • If you don’t have a lot of time, you can skip the browning step and use melted butter, but the nutty flavor from browned butter really enhances these cookies.
Adding Chocolate Chips:
  • Feel free to use your favorite type of chocolate chips (dark, milk, or semi-sweet). You can also add a mix of chocolates for a more complex flavor.
  • If you like extra chocolate, you can fold in chopped chocolate or add more chocolate chips than the recipe calls for!
  • Storage:
    • These cookies can be stored in an airtight container for up to a week. To keep them extra soft, you can place a slice of bread in the container with the cookies. The bread will absorb excess air and help keep the cookies from drying out.
    • For longer storage, you can freeze the dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and bake as needed. No need to thaw the dough—just bake a few extra minutes from frozen!