Brown Butter Chocolate Chip Cookies are a decadent twist on the classic treat, offering a rich, nutty flavor that elevates every bite.
The browned butter adds a deep caramelized aroma, while the combination of brown sugar and chocolate chips creates the perfect balance of sweetness and chewiness.
These cookies are crisp around the edges, soft in the center, and bursting with warm, chocolatey goodness.
Whether you’re baking for a special occasion or simply satisfying a sweet craving, these cookies are guaranteed to impress and become a new favorite in your recipe collection.
Ingredients ;
1 cup unsalted butter (2 sticks)
1 cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips
Directions :
Brown the Butter:
Melt the butter in a saucepan over medium heat. Stir continuously until the butter foams, then turns golden brown with a nutty aroma (about 5–7 minutes).
Remove from heat, pour into a bowl, and let cool for 10 minutes.
Mix the Wet Ingredients:
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until combined.
Fold in the chocolate chips.
Chill the Dough:
Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for enhanced flavor).
Bake the Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Brown Butter Chocolate Chip Cookies are chewy, nutty, and packed with rich chocolatey goodness! Perfect for any occasion.
Tips for Perfect Brown Butter Chocolate Chip Cookies
To achieve the best flavor, take your time browning the butter.
Stir continuously and watch closely to avoid burning it—you’re aiming for a golden brown color and a nutty aroma.
Let the butter cool slightly before mixing it with the sugars to prevent the eggs from curdling.
Chilling the dough is key to enhancing the flavor and achieving a chewy texture, so don’t skip this step.
For even baking, ensure the cookie dough balls are uniform in size and leave enough space between them on the baking sheet.
If you prefer softer cookies, bake until the edges are just golden, leaving the centers slightly underbaked—they’ll continue to cook as they cool.
Lastly, sprinkle a pinch of sea salt on top before baking for an irresistible sweet and salty contrast.
To store your Brown Butter Chocolate Chip Cookies and keep them fresh and chewy, follow these steps:
At Room Temperature:
Once the cookies have cooled completely, place them in an airtight container. You can layer them with parchment paper to prevent sticking.
They will stay fresh at room temperature for up to 5 days.
In the Refrigerator:
For longer storage, refrigerate the cookies in an airtight container for up to 10 days. Allow them to come to room temperature before serving for the best texture.
In the Freezer:
If you want to store them for an extended period, freeze the cookies.
Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or resealable bag.
They can be frozen for up to 3 months. Thaw them at room temperature or warm them in the oven at 300°F (150°C) for a few minutes for a freshly baked taste.
By storing them properly, you can enjoy your cookies anytime, keeping their rich, nutty, and chocolatey flavors intact!