Ingredients:
Here are the ingredients for making Brown Butter Chocolate Chip Cookies (makes about 12–15 cookies):
1. Wet Ingredients:
- 1 cup (225g) unsalted butter (for browning)
- 1 cup (200g) brown sugar
- ½ cup (100g) white sugar
- 2 large eggs
- 1½ tsp vanilla extract
2. Dry Ingredients:
- 2½ cups (315g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
3. Mix-ins:
- 1½ cups (250g) chocolate chips or chunks (semi-sweet or dark)
- Optional: ½ cup chopped walnuts or pecans
Instructions
Step 1: Brown the Butter
Melt butter in a saucepan over medium heat. Stir continuously until it foams and turns golden brown (around 5–7 mins). Let it cool for 10 minutes.
Step 2: Mix Sugars & Butter
In a large bowl, mix browned butter, brown sugar, and white sugar. Beat until smooth and glossy.
Step 3: Add Eggs & Vanilla
Add eggs one at a time and mix well. Stir in vanilla extract.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly mix into the wet ingredients until a dough forms.
Step 5: Fold in Chocolate
Gently fold in chocolate chips (and nuts if using). Chill the dough for at least 30 minutes for best results.
Step 6: Bake
Preheat oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet. Bake for 10–12 minutes or until edges are golden.
Step 7: Cool & Serve
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container!
My Tips
- Chill the dough: For thicker cookies with better texture.
- Don’t skip browning: Brown butter is what makes this cookie shine.
- Sea salt sprinkle: Try topping with flaky sea salt before baking for contrast.
