Description

These brown butter chocolate chip cookies are the perfect balance of rich flavor and texture. The brown butter gives these cookies a delicious toffee-like flavor, complemented by a hint of salt. With crisp, golden edges, a chewy center, and melty semisweet chocolate chips, every bite is irresistible.

Ingredients

1 ¼ cup butter (280 grams)

¾ cup granulated sugar (150 grams)

1 cup firmly packed brown sugar (200 grams)

2 large eggs

1 teaspoon vanilla

2 ¾ cups of flour (357 grams)

½ teaspoon salt

2 teaspoons baking soda

2–2 ½ cups semisweet chocolate chips (360–480 grams)

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Instructions

In a medium-large saucepan, melt 1 ¼ cups of butter over medium-high heat. Stir constantly until the butter reaches a deep amber color with brown bits at the bottom. Remove from heat and pour into a mixing bowl. Let the butter cool in the fridge or freezer until it solidifies but is still soft enough to cream.
Preheat the oven to 375°F (190°C). Grease your baking sheets with cooking spray or line them with parchment paper.
Cream together the cooled brown butter and both sugars for about 1 minute.
Add the eggs and vanilla to the mixture. Beat for another 2-3 minutes until light and fluffy.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing only until just incorporated.
Stir in the semisweet chocolate chips until evenly distributed.
Take about ¼ cup of dough (about 68 grams) and roll into balls. Place them on the baking sheet, leaving space between each one. Bake for 8-10 minutes, or until the edges are golden but the centers are soft.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a cooling rack.

Notes

If you’re not a fan of semisweet chocolate, you can swap it for milk chocolate or dark chocolate chips.
For added crunch, try adding walnuts or pecans.
If you don’t have brown sugar, you can substitute it with an equal amount of white sugar, though the flavor won’t be as rich.
Refrigerating the dough overnight improves both the texture and flavor.
For thicker cookies, use a slightly higher ratio of brown sugar to white sugar and avoid overmixing the dough.

Prep Time: 1 hour
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 24g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg