Browned Butter Chocolate Chip Cookies
Nothing is better than a homemade chocolate chip cookie… until you have a Browned Butter Chocolate Chip Cookie! I’m not kidding, this recipe is my new go-to when I’m bringing a simple cookie anywhere I go. And it’s super simple. Like I can make this in my sleep now.
The classic chocolate chip cookie is just that, a classic. So this is not any attack on that, but an elevated flavor that also creates an extreme chewiness that I’m a smidge obsessed with.
To make the Dough:
To make the browned butter, heat the butter in a saucepan over medium heat. You’ll need to continue to stir the butter using a whisk for quite some time depending on the heat from the stove. After the butter melts, you’ll see the butter start to separate, but just keep stirring. After about 5 minutes, you’ll see the butter start to foam. As you probably guessed, just keep stirring!
The foam will start to have a darker color rising to the top which is signaling that the butter is almost done. Keep a close eye on it, but as soon as you get the nutty browned butter smell coming from the pan, pull it off the heat and transfer either to the mixing bowl, or a bowl to cool down the butter.
Once the butter has had the chance to cool (maybe 30 minutes or longer), beat the butter with the sugar and brown sugar until the mixture is light and fluffy.
From there, add in the eggs, vanilla extract, salt, and baking soda. You’ll have to scrape down the sides of the bowl a couple of times, but make sure all the ingredients are fully mixed together.
Finally, add in the flour and mix until just combined. Using a spatula, mix in the chocolate chips until evenly dispersed.
Using a small cookie scoop, place equal amounts of cookie dough on a greased cookie sheet and bake at 350 for 9-10 minutes. You’ll see the edges just start to turn a golden brown.
Allow the cookies to cool for 4-5 minutes, and then transfer to a wire cooling rack to completely cool. Be sure to remove them from the hot pans, as this will overcook the cookies.
If your cookies are spreading out in the oven, it’s likely due to the temperature of the batter. You can either allow the browned butter to cool further, or I like to scoop the cookies onto the greased cookie sheet, then place the entire sheet in the fridge for 30-50 minutes. This will allow the temperature of the butter to cool, and the cookies will hold their shape in the oven for longer, giving you a thicker cookie!
Serve the cookies warm, or store in an air tight container for up to a week.
Browned Butter Chocolate Chip Cookies
Preheat the oven to 350 degrees F.
Place the butter in a small saucepan over medium heat, and continue to stir. The butter will start to get frothy - KEEP STIRRING! You will notice that some of the foam coming up will get a little darker, keep stirring until you smell the nutty browned butter, and remove from the heat. Place into another bowl or your stand mixer to cool for a few minutes.
Once the butter has cooled enough, mix it with the sugar and brown sugar until fully combined.
Add in the eggs, vanilla extract, baking soda, and salt. Scrape down the sides of the bowl as needed.
Add in the flour slowly, until you get a thick consistency that is pulling away from the sides of the bowl.
Finally, mix in the chocolate chips until evenly dispersed.
Using a small ice cream scoop, form the dough balls and press a little on to the greased cookie sheet.
Bake at 350 degrees F for 8-9 minutes, or until the edges just start to turn golden.
Allow the cookies to rest for 3-4 minutes before transferring to a wire rack to fully cool. Or eat hot off the pan!
Ingredients
Directions
Preheat the oven to 350 degrees F.
Place the butter in a small saucepan over medium heat, and continue to stir. The butter will start to get frothy - KEEP STIRRING! You will notice that some of the foam coming up will get a little darker, keep stirring until you smell the nutty browned butter, and remove from the heat. Place into another bowl or your stand mixer to cool for a few minutes.
Once the butter has cooled enough, mix it with the sugar and brown sugar until fully combined.
Add in the eggs, vanilla extract, baking soda, and salt. Scrape down the sides of the bowl as needed.
Add in the flour slowly, until you get a thick consistency that is pulling away from the sides of the bowl.
Finally, mix in the chocolate chips until evenly dispersed.
Using a small ice cream scoop, form the dough balls and press a little on to the greased cookie sheet.
Bake at 350 degrees F for 8-9 minutes, or until the edges just start to turn golden.
Allow the cookies to rest for 3-4 minutes before transferring to a wire rack to fully cool. Or eat hot off the pan!
