Brown-Butter Chocolate Chip Cookies
Disregard everything you thought you knew about regular chocolate chip cookies—this recipe is the ultimate upgrade. Browning the butter is a super simple step that adds this deep, nutty, butterscotch flavor that instantly takes them from "good" to "OMG, what is in these?" These are ideally chewy and gooey, and you may want to prepare twice as many because they tend to disappear rapidly.
COST $8 - $12
Equipment
- A medium saucepan
- A big mixing bowl
- Your baking sheets
- Parchment paper
- A cookie scoop
Ingredients
Brown Butter Base
- 1 cup Unsalted Butter (2 sticks) Go for good quality butter—it matters here!
Dry Ingredients
- 2¼ cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
Wet/Sugar Ingredients
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar (packed)
- 1 Tbsp Vanilla Extract Don't skimp—vanilla is important!
- 2 large Eggs
Mix-Ins
- 2 cups Chocolate Chips Try a mix of semi-sweet and milk chocolate for the best flavor party.
Instructions
The Brown Butter Magic (Game-Changer!)
- Chop up the butter and put it in your saucepan over medium heat.
- It'll melt, then foam, then you’ll see golden-brown specks forming on the bottom, and it’ll smell wonderfully nutty (think toffee!). Watch it closely!
- Immediately pour the hot brown butter into your large mixing bowl. Let it sit and cool for roughly 10 minutes.
Mix Wet Ingredients
- Stir the white and brown sugars into the slightly cooled brown butter.
- Add the vanilla and eggs, stirring until they're just mixed in.
Add Dry Ingredients
- Whisk the flour, baking soda, and salt together in a separate small bowl.
- Gradually add the dry stuff to the wet stuff, stirring only until it’s combined. Stop mixing once you can’t see the flour anymore!
- Fold in those beautiful chocolate chips.
Chill & Bake
- Crucial Step: Cover the dough and chill it in the fridge for at least 30 minutes. This makes a huge difference in texture!
- Preheat your oven to 375°F (190°C). Scoop balls onto the parchment-lined sheets.
- Bake for 10 to 12 minutes. The edges should be golden brown, but the centers should still look a little soft. They'll set up on the pan!
Notes
Use a light-colored pan for browning the butter so you can actually see those little brown bits forming at the bottom. That’s the good stuff, don't burn it!
Nutrition (Just an Estimate)
| Component | Amount |
| Calories | 180 kcal |
| Total Fat | 10 g |
| Carbs | 21 g |
| Protein | 2 g |