The other day after lunch I had a serious cookie craving. So although I had a to-do list a mile long, I used some of the precious minutes of the kids’ afternoon naptime to bake these cookies. Like me, you were probably caught by the words “brown butter” in the title of these cookies. These are pretty much your basic chocolate chip cookie, but with a more complex flavor thanks to the brown butter. If you’re careful not to overbake them, the cookies will be soft and chewy with just a little crispness around the edges.
I was almost hesitant to post these, because I’ve already shared a number of favorite chocolate chip cookie recipes with you. But then I thought, can you ever have too many kinds of chocolate chip cookies? I think you’ll agree with me that no, you cannot, and I’m happy to add these to my growing list.
Brown Butter Chocolate Chip Cookies
Note: Be sure to plan ahead, because you’ll need to melt and brown the butter and then chill it just enough so that it will firm up again (but still be soft). This will take between 1-2 hours.
Makes about 3 dozen cookies
- 1 cup (236 grams) unsalted butter
- 1 cup (215 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 ½ cups (300 grams) all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 ½ cups (300 grams) semi-sweet chocolate chips
- In a medium saucepan over low heat, melt the butter. Once melted, continue to cook, stirring frequently, until it turns golden brown. Watch it closely so that it doesn’t burn. When the butter is golden brown and small flecks speckle the butter, remove it from the heat and pour it into the bowl of a stand mixer. Place the butter in the fridge until it becomes solid, but is still somewhat soft.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Using a stand mixer fitted with the paddle attachment, beat the brown butter, brown sugar, and granulated sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs, one at a time, mixing after each. Mix in the vanilla extract.
- In a medium bowl, combine the flour, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until just combined. Mix in the chocolate chips.
- Spoon tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches between each. Bake until just golden, 8 to 10 minutes. Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
Source: Slightly adapted from Completely Delicious.