Brown Butter Chocolate Chip Cookies

Ingredients

• 1.125 cup butter (1 cup + 2 tablespoons; browned and cooled)
• 1 cup dark brown sugar (packed)
• 0.5 cup granulated sugar
• 2 eggs (large)
• 1 tsp vanilla extract
• 2.25 cup all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 2 cup chocolate chips (semi-sweet or dark)

Steps

1. 1

   In a saucepan over medium heat, melt the butter.

2. 2

   Continue cooking for about 5 minutes, stirring occasionally, until it foams and the milk solids turn golden brown with a nutty aroma.

3. 3

   Remove from the heat immediately and pour into a heat-safe bowl. Let it cool.

4. 4

   In a large bowl or stand mixer, combine the cooled brown butter, dark brown sugar, and granulated sugar. Mix until well combined.

5. 5

   Add the eggs and vanilla extract, then mix until smooth.

6. 6

   Add the flour, baking soda, and salt.

7. 7

   Mix just until combined, then fold in the chocolate chips.

8. 8

   Scoop or roll the soft dough into cookie dough balls.

9. 9

   Refrigerate the dough balls for at least 2 hours.

10. 10

    Preheat the oven to 350°F (175°C).

11. 11

    Place the chilled dough balls on a parchment-lined baking sheet, leaving space between each cookie.

12. 12

    Bake for 13–15 minutes, or until the edges are lightly golden and the centers are still slightly soft.

13. 13

    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

The dough will be very soft before chilling; do not skip the 2-hour refrigeration period as it prevents the cookies from spreading too thin.

Nutrition per serving

• dessert
• cookies
• baked
• brown butter
• chocolate chip cookies
• sweet