The Best Brown Butter Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (room_temperature)
226 g
brown sugar
200 g
granulated sugar
100 g
large egg (room_temperature)
2 pcs
vanilla extract
10 ml
all-purpose flour
280 g
baking soda
5 g
salt
3 g
semi-sweet chocolate chips
300 g
Instructions
Brown the butter
Cook butter in a light-colored pan until it turns golden brown and releases a nutty aroma.
Cool the browned butter
Transfer browned butter to a bowl and let it cool to room temperature, about 15 minutes.
Mix dry ingredients
Whisk together flour, baking soda, and salt in a medium bowl.
Cream sugars with browned butter
Add brown sugar and granulated sugar to cooled browned butter and mix until combined.
Add eggs and vanilla
Mix in eggs one at a time, then add vanilla extract until smooth.
Combine wet and dry ingredients
Gradually fold dry ingredients into wet mixture until just combined.
Fold in chocolate chips
Gently fold chocolate chips into cookie dough until evenly distributed.
Chill the dough
Cover bowl and refrigerate dough for at least 30 minutes to develop flavors.
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Scoop cookie dough
Use a cookie scoop to portion dough onto prepared baking sheets, spacing 5 cm apart.
Bake cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
Cool on baking sheet
Let cookies cool on baking sheet for 5 minutes before transferring to wire rack.
Original recipe
Storage
Store in airtight container. Freeze baked cookies up to 3 months.
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