Description
These Decadent Brown Butter Chocolate Chip Cookies feature a rich, nutty flavor developed by browning the butter before mixing. The combination of brown and granulated sugars ensures a chewy texture with just the right balance of sweetness, complemented by melty chocolate chips and crunchy nuts. Perfectly baked to golden edges and soft centers, these cookies are a delightful treat for any occasion.
Ingredients
Scale
Butter Mixture
- 1 cup unsalted butter
Sugars
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips
- 1/2 cup chopped nuts (walnuts or pecans)
Optional Alternatives
- Whole wheat or gluten-free flour alternatives
- Almond or oat flour substitutes for experimentation
- Dark chocolate chips for intensified flavor
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Brown Butter: Melt the unsalted butter in a medium saucepan over medium heat, swirling occasionally, until it turns golden brown and emits a nutty aroma, about 5–7 minutes. This step enhances the cookie’s flavor.
- Cool Butter: Transfer the browned butter to a large mixing bowl and let it cool slightly, so it doesn’t cook the sugars or eggs when combined.
- Add Sugars: Mix in the brown sugar and granulated sugar into the browned butter until the mixture is smooth and glossy, creating a perfect base for the dough.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to incorporate air and maintain structure. Stir in the vanilla extract for added flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Add Chocolate Chips: Fold in the chocolate chips evenly to distribute the chocolate throughout the dough, ensuring every bite has delicious chunks.
- Scoop Dough: Using a cookie scoop or spoon, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes until the edges turn golden brown but the centers remain soft, achieving the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and enhances texture.
Notes
- Use pure vanilla extract for the best flavor in your cookies.
- Do not substitute baking soda with baking powder, as it affects the texture.
- For chewier cookies, opt for brown sugar over granulated sugar.
- Experiment with gluten-free or alternative flours like almond or oat flour for dietary preferences.
- Chilling the dough before baking can help control spread and improve texture, though it’s not required.
- Ensure butter is browned carefully to avoid burning which will impart a bitter taste.
