Brown Butter Chocolate Chip Cookies
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 flour (357 grams), measured correctly
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2–2 ½ cups semisweet chocolate chips (360–480 grams)
Directions:
1. Melt butter in a saucepan over medium heat, stirring frequently until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
2. In a large bowl, combine browned butter with granulated sugar and brown sugar. Mix until creamy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, salt, and baking soda.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the semisweet chocolate chips evenly throughout the dough.
7. Cover the dough and refrigerate for at least 1 hour to chill.
8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Scoop dough by rounded tablespoons onto prepared sheets, spacing them about 2 inches apart.
10. Bake for 10-12 minutes or until edges are golden but centers remain soft.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 27 minutes
Kcal: 220 kcal per cookie | Servings: 24 cookies
Tips:
Use a light hand when mixing the flour to avoid tough cookies.
Chilling the dough enhances flavor and prevents spreading during baking.