Brown Butter Chocolate Chip Cookies

Ingredients

• 0.5 cup unsalted butter
• 0.5 cup light brown sugar
• 0.333 cup granulated sugar
• 1 large egg (At room temperature)
• 1 tbsp vanilla extract
• 1.25 cup all-purpose flour (Spooned and leveled)
• 0.5 tsp baking soda
• salt (A pinch)
• 1.5 cup semi-sweet chocolate chips (Additional chips for topping are optional and not included in the stated quantity)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. 2

   Place the butter in a saucepan and melt it over medium heat. Continue cooking, stirring occasionally, for approximately 5–7 minutes, until it turns a deep amber color and develops a nutty aroma. Remove the saucepan from the heat and let the browned butter cool.

3. 3

   In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry mixture aside.

4. 4

   In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk for 1–2 minutes, until a smooth paste forms.

5. 5

   Crack the egg into the sugar mixture and add the vanilla extract. Mix for approximately 2–3 minutes, until well combined.

6. 6

   Fold the dry ingredients into the wet batter until just combined. Do not overmix.

7. 7

   Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.

8. 8

   Scoop 4 cookies onto the prepared baking sheet, leaving space between them. Top with additional chocolate chips if desired.

9. 9

   Bake for 12 minutes, or until the cookies are golden and crispy at the edges while remaining gooey at the center.

10. 10

    Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to cool further.

Notes

The recipe makes 8–9 large cookies. The cooling duration is not specified; allow the cookies to cool completely as directed before transferring them to a wire rack.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian