Chewy Brown Butter Chocolate Chip Cookies
In the mood for a chocolate chip cookie? Yeah….me too! Aren’t we all at any given time? I don’t know a single person who wouldn’t want a chocolate chip cookie right now if you asked them. Especially if it’s a really exceptional one! And that’s exactly what you're going to get today with the additional step of browning the butter for these cookies today. It gives it this depth and rich caramely flavor you can’t get any other way!
One little tip for making brown butter is if you’ve got one, make sure you use a lighter colored pan to brown the butter so you can really see the color change and stop the cooking at the best possible time. You will want your butter to have a deep, rich amber color before you turn the heat off. It is surprisingly easy to over or under cook the brown butter so make sure to keep your eye on that color the whole time.
This brown butter trick can really add so much dimension to many of your favorite baked good recipes that call for a good amount of butter. If you don’t make this recipe in particular, feel free to try browning the butter for your favorite go-to chocolate chip cookie recipe or even something like a blondie. Brown butter blondies are divine!
If you’re into ice cream sandwich cookies, may I say how delicious these would be for that! Simply let the cookies cool all the way and add a scoop or two of vanilla ice, or any other flavor your heart desires, between two brown butter chocolate chip cookies and you’ve got a whole other treat on hand!
Awesome tips for exceptional chocolate chip cookies.
Here are a few fun tips to make these cookies taste even better. This goes for other chocolate chip cookie recipes as well! Same rules apply.
Have you made browned butter and used it in your baking recipes before? Do you think it’s worth the added step? I really think it is, especially if you are a fan of rich caramel flavors. I hope you enjoy this decadent take on classic chocolate chip cookies.
1 cup unsalted butter (2 sticks at room temp)
1 1/2 cups , light brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 cups , all-purpose flour
1 teaspoon fine sea salt (or kosher)
1 teaspoon baking soda
1-2 cups semi-sweet chocolate chips (I do a mix of semi-sweet and milk)
Directions:
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One little tip for making brown butter is if you’ve got one, make sure you use a lighter colored pan to brown the butter so you can really see the color change and stop the cooking at the best possible time. You will want your butter to have a deep, rich amber color before you turn the heat off. It is surprisingly easy to over or under cook the brown butter so make sure to keep your eye on that color the whole time.
This brown butter trick can really add so much dimension to many of your favorite baked good recipes that call for a good amount of butter. If you don’t make this recipe in particular, feel free to try browning the butter for your favorite go-to chocolate chip cookie recipe or even something like a blondie. Brown butter blondies are divine!
If you’re into ice cream sandwich cookies, may I say how delicious these would be for that! Simply let the cookies cool all the way and add a scoop or two of vanilla ice, or any other flavor your heart desires, between two brown butter chocolate chip cookies and you’ve got a whole other treat on hand!
Awesome tips for exceptional chocolate chip cookies.
Here are a few fun tips to make these cookies taste even better. This goes for other chocolate chip cookie recipes as well! Same rules apply.
- Use both chocolate chips AND chocolate chunks for some depth and dimension to your cookies. You could even use something like milk chocolate chips and cut up a dark chocolate bar into chunks for some real chocolate dimension. I love doing this with cookies!
- Add a good pinch of flaky sea salt to the top for that sweet/salty combo we all know and love!
- Add a few chocolate chips and/or chunks right on top for maximum chocolate flavor and for your cookies to turn out even prettier and more appealing.
- Let the cookies stay on the pan for about 2-3 extra minutes before taking them off to cool. The edges will continue to crisp up while the inside stays gooey and soft.
- If you like a thicker cookie, add an extra 1-2 tablespoons of flour and refrigerate the dough for 1 hour.
Have you made browned butter and used it in your baking recipes before? Do you think it’s worth the added step? I really think it is, especially if you are a fan of rich caramel flavors. I hope you enjoy this decadent take on classic chocolate chip cookies.
Brown Butter Chocolate Chip Cookies
The BEST brown butter chocolate chip cookies that are soft, chewy and crispy around the edges. These have the perfect caramel flavor and tons of chocolate! Author: Jamielyn Nye Recipe Type: American Total Time: 28 mins
Prep time:
Cook time:
Serving size: 36
Calories per serving: 144
Ingredients:
Cook time:
Serving size: 36
Calories per serving: 144
1 cup unsalted butter (2 sticks at room temp)
1 1/2 cups , light brown sugar
1/2 cup granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 cups , all-purpose flour
1 teaspoon fine sea salt (or kosher)
1 teaspoon baking soda
1-2 cups semi-sweet chocolate chips (I do a mix of semi-sweet and milk)
Directions:
Preheat oven to 350°F. Line two baking sheets with a baking mat or parchment paper and set aside.
Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
In a large bowl, combine the remaining 1/2 cup softened butter, brown sugar and sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in the eggs and vanilla. Then add the flour, salt and baking soda. Mix until well combined. Stir in the chocolate chips. Chill dough up to 30 minutes if desired.
Scoop cookie dough onto the prepared pan, about 2 inches apart. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy.
Remove from oven and allow the cookies to cool for a few minutes on the pan. Add a few extra chocolate chips on top of the cookies and sprinkle with flaked salt if desired. Then move to a cooling rack. Enjoy with a cold class of milk!
Source: iheartnaptime.net
Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
In a large bowl, combine the remaining 1/2 cup softened butter, brown sugar and sugar. Mix for 1 minute, until smooth and creamy. Then add in the melted brown butter and stir until combined. Mix in the eggs and vanilla. Then add the flour, salt and baking soda. Mix until well combined. Stir in the chocolate chips. Chill dough up to 30 minutes if desired.
Scoop cookie dough onto the prepared pan, about 2 inches apart. Bake for 7-9 minutes, or just until the edges are golden brown, while the center is still slightly doughy.
Remove from oven and allow the cookies to cool for a few minutes on the pan. Add a few extra chocolate chips on top of the cookies and sprinkle with flaked salt if desired. Then move to a cooling rack. Enjoy with a cold class of milk!
Source: iheartnaptime.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
