Browned Butter Chocolate Chip Cookies
Classic chocolate chip cookies elevated with nutty browned butter, creating chewy centers with crisp edges and rich caramel notes.
Equipment
Ingredients
Ingredients
unsalted butter (room temperature)
230 g
brown sugar
200 g
granulated sugar
100 g
large eggs
2 pcs
vanilla extract
10 ml
all-purpose flour
315 g
baking soda
5 g
salt
3 g
chocolate chips
300 g
Instructions
Brown the butter
Melt butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma.
Cool the browned butter
Transfer browned butter to a mixing bowl and let it cool to room temperature, about 15 minutes.
Mix wet ingredients
Add brown sugar, granulated sugar, eggs, and vanilla extract to the cooled browned butter and mix until smooth.
Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually add dry ingredients to wet ingredients and mix until just combined.
Add chocolate chips
Fold in chocolate chips until evenly distributed throughout the dough.
Chill the dough
Cover and refrigerate the dough for 30 minutes to prevent spreading.
Preheat oven
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper.
Shape and bake cookies
Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing 5 cm apart.
Cool cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Dough can be frozen for up to 3 months.
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