Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies, a soft and chewy cookie taken to the next level with a carmalized nutty flavor you don't want to miss.
Equipment
Ingredients
- 1 cup butter salted, see note 1 below
- 1 ¼ cups brown sugar
- ½ cup white sugar
- 2 eggs large
- 1 Tablespoon vanilla
- 1 Tablespoon milk
- 2 ½ cups flour fluff then spoon the flour, see note 2 below
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 cups chocolate chips see notes 3 and 4 below
- coarse sea salt optional, for sprinkling on top.
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
Brown the Butter:
- Brown the butter. Place butter in a saucepan over medium heat. It will start to crackle and pop and simmer. Stirring regularly, keep cooking the butter. It will start to foam, then 1-3 minutes later should start to turn brown. You'll notice the foam turning golden and a rich, nutty smell. Allow it to brown for a few seconds (maybe 20-30) and remove from the heat. Let the butter cool to room temperature. For this to go more quickly, transfer the butter to a glass baking dish where it can spread out. Let cool for an hour. If your kitchen is warm and the butter is still a bit liquid-y after an hour, pop it in the refrigerator for 5-10 minutes.
Make the Cookies:
- Once the butter has browned and cooled, transfer to a mixing bowl, or place in the bowl of stand mixer with a paddle attachment. Add brown sugar and sugar and beat for about 2 minutes until well combined. You'll have a damp-sand type texture. Add the eggs, vanilla and milk then beat until well combined and it just starts to lighten in color, about a minute. Add the flour, salt and baking soda and mix on low until about 90% combined then stir in the chocolate chips. Place on the parchment lined baking sheet. Bake for 10 minutes or until the edges have set and the tops are matte. Remove from the oven and immediately top with flaky sea salt, if using then allow to finish cooking on the baking sheet for 5 minutes before removing. Enjoy!
Video
Notes
- Most recipes are more or less fine with cheap butter. But I find browning butter works better with a medium/high quality of butter. Great Value butter has not worked as well as other brands like Aldi and Costco.
- How much flour is in a cup can vary by a LOT. For this recipe, make sure you fluff, then gently spoon the flour into your measuring cup, then scrape off the top with a flat edge.
- My personal motto is that the cookie part should be so delicious that you want fewer chocolate chips so you can taste more cookie. So I like 1 cup of chocolate chips, not 2! But my chocolate loving family likes 2 cups. If you are a total chocolate lover and want these stuffed full, go for 3 cups of chocolate chips.
- I love using chocolate morsels or chunks or chopped chocolate in my cookies. It goes so great to have gooey chocolate dripping all over. Yum! My personal favorites are the ones from Aldi. They are the best for the wallet and I think just as good as name brand. Ghirardelli are a close second, but obviously more expensive.
- I like to cut my butter lengthwise before browning, as it helps it melt faster.
- If you have the patience, these are an even better texture if you chill the dough for 1 hour, but are also amazing unchilled.
Nutrition
Serving: 1cookieCalories: 206kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 169mgPotassium: 31mgFiber: 1gSugar: 20gVitamin A: 233IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
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