Chewy Brown Butter Chocolate Chip Cookies
Nutty, chewy, extra chocolate-y, and oh-so delicious! These Brown butter Chocolate Chip Cookies are so good that they are sure to become your new favorite cookie.
Ingredients
- 1 cup salted butter
- ¾ cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1¼ teaspoons vanilla extract
- 2⅓ cups all purpose flour*
- ½ teaspoon baking soda
- 2 cups chopped semi-sweet chocolate
Instructions
- Heat oven to 350℉.
- Line sheet pans with parchment paper. Set aside.
- Place butter in a large, light-colored pan.
- Heat over medium low heat, stirring continuously, until butter starts to turn golden brown, about 3-5 minutes.
- Immediately remove from heat.
- Pour into a large, heat-proof glass mixing bowl.
- Add sugars.
- Whisk until combined.
- Add eggs and vanilla.
- Whisk until smooth and well combined.
- Add flour and baking soda.
- Using a rubber spatula, mix only to blend.
- Stir in chocolate pieces.
- Use a medium cookie scoop to portion dough onto prepared pans, about 8 cookies per pan.
- Bake for 12 minutes.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- If you don't have a chocolate baking bar, you can use chocolate chips.
- Don't wanna use brown butter? Feel free to use melted butter.
- Keep stirring the butter as it cooks! It can burn very quickly, if left alone. Use the photos in the post above to help know when the butter is perfectly golden.
- When mixing the browned butter and sugars together, make sure the mixture isn't too hot before adding the eggs! You may need to let it cool slightly, about 1-2 minutes before adding the eggs.
- Make the egg is completely incorporated before adding the flour.
- Use a rubber spatula and gently mix/fold the flour and baking soda into the liquid ingredients!
- A medium cookie scoop is equal to 1 ½ Tablespoons.
- It's best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.
- Tap the sheet pans on the counter as the cookies come out of the oven. This helps ensure beautiful crinkly cookies!
Nutrition
Serving: 1cookieCalories: 175kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 26mgSodium: 66mgPotassium: 78mgFiber: 1gSugar: 12gVitamin A: 188IUCalcium: 15mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.