Brown Butter Chocolate Chip Cookies

5 from 7 votes

Brown Butter Chocolate Chip Cookies

Enhance classic chocolate chip cookies with the nutty flavor of brown butter! Soft & chewy, sweet & salty -- these brown butter chocolate chip cookies will be a new favorite!

Course Dessert

Cuisine American

Prep Time 3 20

Cook Time 10

Total Time 3 30

Servings cookies

Calories 170kcal

Author Olivia

Ingredients

Brown Butter:

1 1/2 cups unsalted butter

Brown Butter Chocolate Chip Cookies:

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 cup brown butter room temperature
1/2 cup granulated sugar
1 cup light-brown sugar packed
1 tsp sea salt
2 tsp vanilla extract
2 large eggs room temperature
2 cups semi-sweet chocolate chips

US Customary - Metric

Instructions

Brown Butter:

Place butter into a large, shallow, light colored saucepan. Cook over med-low heat, stirring frequently until the butter starts to brown and smell nutty.*
Remove from heat, stir, and pour into a measuring cup to measure out 1 cup.** Be sure to get the the brown bits in there!
Let cool to room temperature and solidify.***

Brown Butter Chocolate Chip Cookies:

Whisk together flour, baking soda, and sea salt. Set aside.
Beat brown butter and sugars on medium speed until light and fluffy (approx. 2-3mins).
Reduce speed and add eggs (one at a time), and vanilla. Beat until combined.
Add flour mixture a little at a time and mix until just combined (do not overbeat).
Add in the chocolate chips (I toss these right into my mixer but it struggles a bit). If you're using a hand mixer I'd recommend folding them in with a spoon or spatula.
Refrigerate cookie dough for at least 3 hours or overnight.
Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.
Use a medium cookie scoop to portion cookies.
Bake for about 8-10mins or until golden on the edges, but still gooey in the center.
Remove from oven. Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.

Notes

* Be careful not to burn it. It will go from brown to black very quickly.
** Any extra can be used as a sauce for meat or vegetables.
*** Once the butter is at room temperature, you can place it in the fridge to speed up the solidifying process. Be sure to bring it to room temperature before using in the cookies.

NOTE: Prep time does not include time to make and cool brown butter, but does include cookie dough chilling time.

Nutrition

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