Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies have crispy edges and soft, chewy centers, with a nutty butterscotch flavor.
Servings 24 cookies
Calories 254kcal
Ingredients
- 1 cup unsalted butter
- 2¼ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper or a silicone baking mat.
- Add the butter to a heavy skillet or pot. Cook for 6-9 minutes, stirring constantly. As it cooks, it will foam on the edges. It will turn golden brown, and the milk solids will be at the bottom of the pot. Remove the browned butter to a heat-resistant bowl to stop the browning process. Cool the butter in the fridge until it solidifies.
- Whisk the flour, baking soda, and salt in the medium bowl.
- Using a stand mixer with the paddle attachment or hand-mixer cream the solidified brown butter and both sugars. Reduce the speed to low and add the vanilla extract and eggs one at a time.
- Keeping the mixer on low, add the flour in several increments. Scrape down the bowl and beater when needed. Mix just until combined. Stir in the chocolate chips.
- Using a 1½ tablespoon cookie scoop, place dough balls about 2½ inches apart. Bake for 8-10 minutes or until lightly browned and set.
- Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool.
Notes
- Store in an airtight container at room temperature for 3-5 days.
- Freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 128mg | Potassium: 115mg | Fiber: 2g | Sugar: 18g | Vitamin A: 266IU | Calcium: 21mg | Iron: 2mg