Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies with soft centers and crisp edges. An easy cookie recipe with rich flavor from browned butter.
Equipment
Ingredients
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chunks
Instructions
- Add the butter to a saucepan and cook over medium heat, stirring often, until melted, nutty-smelling, and golden bits form on the bottom. Remove from heat and let cool for about 10 minutes.
- Pour the brown butter into a mixing bowl and whisk in the brown sugar and granulated sugar until smooth and well combined.
- Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
- Add the flour, baking soda, and salt and stir just until combined, being careful not to overmix.
- Fold in the chocolate chips or chunks.
- Cover and chill the dough for 30 minutes to help control spreading.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into balls and place them on the baking sheet, spacing them a few inches apart.
- Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
*Cool the butter slightly:
Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want. *Don’t skip the chill:
That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm. *Underbake slightly:
Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out. *Use a cookie scoop:
Even portions mean even baking. A scoop makes things easier, but a spoon works if you keep the sizes consistent. *Add extra chocolate on top:
Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.
Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want. *Don’t skip the chill:
That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm. *Underbake slightly:
Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out. *Use a cookie scoop:
Even portions mean even baking. A scoop makes things easier, but a spoon works if you keep the sizes consistent. *Add extra chocolate on top:
Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.
Nutrition
Calories: 159kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 40mgSodium: 103mgPotassium: 31mgFiber: 0.3gSugar: 12gVitamin A: 264IUCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!