Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies are just like the classic chocolate chip cookie with a buttery, rich, caramel-like flavor. They are so easy to make and don’t even require a mixer. These are truly remarkable and will be a new family favorite cookie recipe!
Servings: 2 dozen
Ingredients
- 1 cup salted butter salted
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup brown sugar; packed
- 1/2 cup granulated sugar
- 2 whole eggs
- 1 egg yolk
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 1/2-2 cups semi-sweet chocolate chips or chunks
Instructions
To brown the butter
- Melt the sticks of butter over medium heat in a pot or saucepan, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color. The butter will start to smell nutty, and brown bits will form in the bottom. Remove from the heat, pour into a separate bowl allowing the butter to cool and stop cooking. Let the brown butter cool for 20-30 minutes in the refrigerator.
To make the cookies
- In a large bowl, whisk together the flour and baking soda. Set aside. Add the brown sugar, granulated sugar, eggs, egg yolk and vanilla to the cooled butter and stir to combine.
- Pour the butter mixture into the flour mixture bowl. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips, use 1 1/2 cups to 2 cups depending on how much chocolate you desire.
- Using a medium (2-tablespoon) cookie scoop, and drop the cookie dough ball onto lined cookie sheets. I always add extra chocolate chips on top to make it look extra pretty and bakery-like. You can place them right next to each other because they will chill in the refrigerator like this for 40-60 minutes.
- Pre-heat the oven to 350 degrees F and line baking sheets with parchment paper. Once they are done chilling, place the cookies 2 inches apart from each other on the cookie sheets.
- Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey and rich). Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.