Brown Butter Chocolate Chip Cookies
Get cozy and indulge in our Brown Butter Chocolate Chip Cookies. Savor rich, nutty notes of brown butter paired with gooey chocolate chips in this perfectly scaled-down small-ish batch recipe.
Ingredients
- 1 stick unsalted butter 113 grams
- 1/2 cup white sugar 100 grams
- 1/2 cup light or dark brown sugar 100 grams
- 1 egg
- 1 tsp vanilla extract
- 120 grams flour 1 cup
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips regular or mini
Instructions
Brown the butter:
- Add the butter to a pan on the stovetop on medium heat and let it melt.
- Continue to cook the butter until it is golden brown. The butter will start to get foamy, and you will have toasted milk solids at the bottom.
- Pour into a heat-proof bowl or jar to cool slightly before using.
make the cookie batter
- Add the brown butter and brown and white sugars in a large bowl. Mix until the sugars dissolve and slightly pale. Next, add the egg and vanilla and continue mixing until fully incorporated.
- Add the dry ingredients (flour, salt, and baking soda) and mix well until all the dry mixture is combined with the wet ingredients. Don’t overmix.
- Fold in chocolate chips to incorporate evenly throughout
- Drop spoonfuls of the cookie batter onto the prepared cookie sheet. The cookie dough balls should be at least 1.5 inches apart.
- Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the cookies
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone lining.
- Bake at 325ºF for 12-18 mins until the edges start to brown
- Cool slightly then transfer to a wire rack to cool completely.