Browned Butter Chocolate Chip Cookies

You know how some days just cry out for something soul-soothing and utterly decadent? Enter my Browned Butter Chocolate Chip Cookies. These cookies are the sweet, golden nuggets that keep us from losing our ever-loving minds on those chaos-filled afternoons. The magic lies in the browned butter, which gives them this incredible nutty depth, like the culinary equivalent of a cozy blanket. You’re going to want this recipe in your life, trust me on this one.

Let me tell you, these cookies have become a bit of a legend in our home. My husband, who’s not exactly a cookie fiend, has been known to sidle over ever-so-casually to the kitchen, hoping for just one more. And don’t even get me started on the kids; they act like little detectives, sniffing out the freshly baked trays. These cookies have weaseled their way into every special moment and lazy Sunday afternoon around here.

Why You’ll Love This Browned Butter Chocolate Chip Cookies

– The browned butter is like catnip for your taste buds. That nutty, toasty vibe? Unmatched.
– They’re basically foolproof. If I can make these with a toddler hanging onto my leg, you can too.
– You can pretend they’re sophisticated because, well, browned butter is classy, right?

How to Make It

Alright, fellow kitchen wanderer, here’s the lowdown. Start with your butter – throw it in a pan, watch it bubble and froth until it turns this divine golden brown. Don’t walk away. Not even for a second – I’ve cried over burned butter before.

While that’s cooling its jets, mix up your flour, baking soda, and salt in a bowl. Then, grab another bowl (yes, sorry about the extra washup) and whisk together the brown sugar and granulated sugar with the browned butter. It should smell kind of nutty… take a whiff, you deserve it.

Now, add in the eggs and vanilla like you’re the ultimate cookie whisperer. Bring in the flour party (from our earlier bowl) and gently fold it in – we’re talking gentle whispers of flour kisses here. Last but ridiculously not least, the chocolate chips – toss them in and stir with abandon.

Scoop that dough onto trays, pop them in the oven, and let the transformation to cookie heaven commence.

Ingredient Notes

– Butter: Ah, the diva of our show. Brown it till it’s golden but don’t go full-on blackened. (Learned that one the hard way.)
– Flour: Just the usual all-purpose kind. I tried bread flour once… not my finest moment.
– Chocolate Chips: Toss in more than you think. There’s no such thing as an over-chocolated cookie… is that a word?

Recipe Steps

1. Brown the butter until it’s golden and nutty. Cool slightly.
2. Mix flour, baking soda, and salt in a bowl.
3. Stir sugars and browned butter together.
4. Add eggs and vanilla to the sugar-butter mix.
5. Gently combine with the flour mix.
6. Fold in the chocolate chips.
7. Scoop dough onto baking trays.
8. Bake until golden and dreamy.

What to Serve It With

Tips & Mistakes

– Don’t skimp on chilling the dough if you like them thicker (I skip it when I’m impatient and still love ‘em).

Storage Tips

Storage? Pfft. Good luck having any leftover! But if you do, stash them in an airtight container — they’re still delightful cold. No judgment if you sneak one for breakfast.

Variations and Substitutions

Feel free to swap half the chocolate chips for walnuts or dried cherries. I’ve skipped the vanilla once in a pinch, and guess what? Still sooo good. Whatever you do, just make sure it’s all about what makes your mouth happy.

Frequently Asked Questions

Browned Butter Chocolate Chip Cookies

Rich and chewy chocolate chip cookies made with nutty browned butter for an irresistible flavor twist.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter browned and cooled
• ▢ 0.75 cup granulated sugar
• ▢ 0.75 cup packed brown sugar light or dark
• ▢ 1 large egg at room temperature
• ▢ 2 tsp vanilla extract
• ▢ 2.25 cups all-purpose flour
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 1.5 cups semisweet chocolate chips

Instructions

Preparation Steps

• In a medium saucepan, melt butter over medium heat, stirring constantly, until it foams and turns golden brown with a nutty aroma; remove from heat and let cool for 10 minutes.
• In a large bowl, whisk together granulated sugar, brown sugar, egg, and vanilla extract until smooth.
• Stir the browned butter into the sugar mixture until combined.
• In another bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chocolate chips evenly into the dough.
• Drop dough by rounded tablespoons onto a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until edges are golden and centers are set.
• Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra chewiness, chill the dough for at least 30 minutes before baking.