BROWN BUTTER CHOCOLATE CHIP COOKIES
These Brown Butter Chocolate Chip Cookies are rich, chewy, and packed with deep, nutty flavour. Browning the butter gives them a caramel-like aroma, making each bite irresistibly delicious. Perfect for cookie lovers who want a gourmet twist.
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips semi-sweet or dark
- Optional: flaky sea salt for topping
Instructions
Brown the Butter:
- In a saucepan over medium heat, melt butter and cook until it turns golden brown and smells nutty (5–7 minutes). Let it cool slightly.
Mix Wet Ingredients:
- In a large bowl, beat browned butter, brown sugar, and granulated sugar until combined. Add eggs and vanilla, and mix well.
Add Dry Ingredients:
- Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix into wet ingredients until just combined.
Fold in Chocolate Chips:
- Stir in chocolate chips evenly. Chill dough for at least 30 minutes for best results.
Bake the Cookies:
- Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets. Bake 10–12 minutes or until edges are golden. Sprinkle with sea salt, if using.
Notes
- Chilling Tip: Chilling dough helps prevent spreading and enhances flavour.
- Butter Tip: Watch closely while browning butter—it can burn fast.
- Storage: Store in an airtight container at room temperature for 4–5 days.
- Freezer-Friendly: Freeze unbaked dough balls and bake as needed.