Description
Rich, nutty, and irresistibly chewy, these brown butter chocolate chip cookies take a classic favorite to the next level. Browning the butter adds a deep caramel-like flavor that pairs perfectly with melty chocolate chips. Perfect for cookie swaps, afternoon treats, or a cozy dessert.
Ingredients
🛒 Ingredients (for ~24 cookies):
For the Brown Butter:
1 cup (2 sticks) unsalted butter
For the Cookies:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
Optional: ½ cup toffee bits or chopped nuts
Instructions
📝 Instructions:
Step 1: Brown the Butter
In a medium saucepan, melt butter over medium heat.
Cook, stirring frequently, until it turns golden brown and smells nutty (about 5–7 minutes).
Transfer to a heatproof bowl and let cool for 10–15 minutes.
Step 2: Prepare the Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In a large bowl, combine cooled brown butter with brown sugar and granulated sugar. Beat until smooth.
Add eggs one at a time, then vanilla, mixing until incorporated.
Gradually fold in flour mixture.
Stir in chocolate chips and optional toffee or nuts.
Step 3: Bake the Cookies
Scoop dough onto prepared baking sheets (~2 tablespoons per cookie).
Bake 10–12 minutes, until edges are golden but centers remain soft.
Let cool on baking sheet for 5 minutes before transferring to wire racks.
Notes
- Texture Tip: For chewier cookies, slightly underbake and let them finish on the sheet.
- No-Chill Option: These cookies can be baked immediately; chilling is optional but enhances flavor.
- Flavor Boost: Add a pinch of flaky sea salt on top before baking for extra depth.
- Storage: Keep in an airtight container for up to 5 days; freeze dough for later baking.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American