Make your cookies extra delicious with this brown butter chocolate chip cookie recipe. Soft and chewy the browned butter adds a delicious nutty rich flavor that makes these cookies too good not to share!
Best Brown Butter Chocolate Chip Cookies Recipe
Whether you are looking for a cookie that will impress for an exchange this Christmas, or just because it’s Monday, there’s never a bad time for these beauties!
Chocolate chip cookies are a universal favorite, and the brown butter in this recipe takes the to a whole new level!
This easy and simple cookie recipe is sure to please everyone who tries them, so make sure to make a double batch!
Try my Brown Butter Banana Bread and Brown Sugar Chocolate Chip Cookies too!
Why you’ll love this Brown Butter Cookie recipe:
- KID FRIENDLY: Kids will obviously love eating these cookies, but they are simple to make, so they can help you out in the kitchen too!
- EASY: This is a pretty straight forward cookie recipe with one delicious added ingredient. Even novice bakers will be able to master these.
- SIMPLE INGREDIENTS: You just need a few baking basics to whip up these yummy treats!
These simple cookies are sure to stand out from the crowd! Get ready to meet your new addiction!
How to make Brown Butter Chocolate Chip Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Brown the butter and allow to cool.
- Mix together the wet ingredients.
- In another bowl combine the dry ingredients.
- Stir the dry ingredients into the wet and fold in the chocolate chips.
- Chill the cookie dough in the fridge.
- Scoop the dough into balls and place on a cookie sheet.
- Bake!
It takes about 5 minutes to make the brown butter for this recipe. Let it simmer and foam until it becomes a light brown color. Check out my post on how to make browned butter for tips and step by step instructions.
Browned butter that is burnt, can taste slightly bitter, so ideally it’s best to start over. However, it is possible to strain it through a couple of layers of cheesecloth. This removes the burnt milk solids, although you may have to make up some more for the recipe.
Melted butter will work just fine in these chocolate chip cookies, but the browned butter adds a wonderful rich and nutty flavor. If you are melting the butter, you may as well go ahead and brown it!
It’s important to chill the cookie dough for at least an hour before baking these cookies. This helps to solidify the butter, if you skip this step, the cookies will spread A LOT when they bake.
Whether you are taking these to your holiday cooking exchange, or just want a treat on hand, these brown butter chocolate chip cookies are sure to please!
Tips!
- These cookies can be stored in an airtight container for up to five days.
- Don’t over mix the cookie dough when you combine the wet and dry ingredients. This can cause the gluten to overdevelop.
- Leave space between each cookie dough ball on your baking sheet to allow them to spread.
- You can make these cookies with chocolate chunks, white, milk or dark chocolate.
Everyone’s favorite cookie just got extra delicious! This recipe is a keeper!
These brown butter chocolate chip cookies are seriously good! Super easy to make and extra delicious, they are perfect for any occasion!
More Easy Cookie Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Brown Butter Chocolate Chip Cookies Recipe
Ingredients
- 1 cup butter 2 sticks
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 2/3 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk chocolate chips plus more to press into the tops of the cookies
- 1 cup semisweet chocolate chips
Instructions
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Add the butter to a saucepan over medium heat and let it start to simmer then reduce the heat to low medium.1 cup butter
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Whisk the entire time as a foam starts to form at the top of the butter and continue whisking until the butter starts to turn a light brown color and become fragrant.
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Remove the pan from the heat and pour the butter into a large heat safe bowl to cool completely for about 30 minutes.
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Whisk in the light brown sugar, granulated sugar, eggs and vanilla then set aside.¾ cup light brown sugar, ½ cup granulated sugar, 2 eggs, 2 teaspoons pure vanilla extract
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In a separate large bowl whisk together the flour, cornstarch, baking soda, baking powderm and salt then stir it into the wet ingredients until completely combined.2 2/3 cup all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
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Stir in the milk chocolate chips and semisweet chocolate chips then cover the bowl with plastic wrap and refrigerate for one hour.1 cup milk chocolate chips, 1 cup semisweet chocolate chips
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Preheat the oven to 350 degrees Fahrenheit and line a 12×16-inch baking pan with parchment paper.
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Form 6 1-inch balls from the cookie dough and place them evenly on the baking pan.
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Lightly press down on the tops of the cookies, press in a few extra chocolate chips on top and bake for 8-10 minutes or until the edges of the cookies start to dry out and turn a light golden color.
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Let them cool completely on the pan then remove them from the pan and set aside.
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Repeat the baking process with the remaining cookie dough then serve.
Notes
- These cookies can be stored in an airtight container for up to five days.
- Don’t over mix the cookie dough when you combine the wet and dry ingredients. This can cause the gluten to overdevelop.
- Leave space between each cookie dough ball on your baking sheet to allow them to spread.
- You can make these cookies with chocolate chunks, white, milk or dark chocolate.
Nutrition
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