Introduction
Indulge in the rich, nutty flavor of Brown Butter Chocolate Chip Cookies, a gourmet twist on the classic treat! These cookies boast chewy centers, crispy edges, and bursts of melted chocolate, making them the perfect dessert for any occasion.
The secret lies in the brown butter, which adds a deep caramel-like flavor that elevates every bite.
Ingredients
1 cup unsalted butter (2 sticks).
1 cup brown sugar (packed)
½ cup granulated sugar
2 large eggs.
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda.
½ tsp salt
1 ½ cups semi-sweet chocolate chips.
Directions :
Brown the Butter:
Melt the butter in a saucepan over medium heat. Stir continuously until the butter foams, then turns golden brown with a nutty aroma (about 5–7 minutes).
Remove from heat, pour into a bowl, and let cool for 10 minutes.
Mix the Wet Ingredients:
In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until combined.
Fold in the chocolate chips.
Chill the Dough:
Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for enhanced flavor).
Bake the Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Brown Butter Chocolate Chip Cookies are chewy, nutty, and packed with rich chocolatey goodness! Perfect for any occasion.
Tips
For extra gooey cookies, press a few chocolate chips on top of each dough ball before baking.
If you prefer thicker cookies, chill the dough overnight for enhanced flavor and texture.
Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
Use dark chocolate chips or chunks for a more intense chocolate flavor.
How to Store
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keep in a sealed container for up to 2 weeks.
Freezer: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt to ¼ teaspoon.
2. Do I need to chill the dough?
Chilling helps develop flavor and prevents the cookies from spreading too much.
3. Can I freeze the cookies after baking?
Yes, store them in an airtight container for up to 3 months.
Nutritional Information
Per Cookie (approximate):
- Calories: 220 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Sugar: 18g
- Fiber: 1g