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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies
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Brown Butter Chocolate Chip Cookies offer a rich, nutty depth and perfect chewy texture that elevate the classic cookie experience. Browning the butter unlocks complex caramel notes and adds moisture, resulting in irresistibly tender cookies with bursts of melty chocolate throughout.

Ingredients

Scale

Wet Ingredients

  • 1 cup (227g) unsalted butter (to be browned)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Sugars

  • 1 cup (220g) brown sugar
  • 1/2 cup (100g) granulated sugar

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose flour (or 1:1 gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-Ins

  • 1 1/2 to 2 cups (270-340g) chocolate chips or chunks (semi-sweet or dark chocolate preferred)

Optional Variations

  • 1/2 cup chopped toasted walnuts or pecans (for nutty twist)
  • Flaky sea salt for sprinkling
  • White chocolate chips instead of dark chocolate
  • Pinch of cinnamon or espresso powder for added warmth

Instructions

  1. Brown the Butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir consistently as it melts and foams, watching closely until it turns golden brown and emits a nutty aroma. Remove from heat immediately to prevent burning and let it cool slightly.
  2. Mix the Sugars and Brown Butter: In a large mixing bowl, combine 1 cup brown sugar and 1/2 cup granulated sugar. Pour in the warm brown butter and mix thoroughly until smooth and fully incorporated, ensuring even flavor distribution.
  3. Add Eggs and Vanilla: Beat in 2 large eggs one at a time, followed by 1 teaspoon vanilla extract. Mix until the mixture is glossy and cohesive, forming the base for the cookie dough.
  4. Incorporate Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add these dry ingredients to the wet mixture, stirring gently to combine without overmixing to maintain tender cookies.
  5. Fold in Chocolate Chips: Add 1 1/2 to 2 cups of chocolate chips or chunks, folding them evenly into the dough for melty chocolate pockets in every bite.
  6. Chill and Bake: Refrigerate the dough for at least 30 minutes to enhance texture and flavor. Preheat the oven to 350°F (175°C). Scoop dough onto a baking sheet in even sizes and bake for 10-12 minutes, or until edges are golden but centers remain soft.

Notes

  • Use light-colored pans to monitor the browning of butter and avoid burning.
  • Chill the dough to enhance flavor development and reduce cookie spreading.
  • Use a cookie scoop for uniform cookie sizes and consistent baking.
  • Remove cookies slightly underbaked for the best chewy texture.
  • Rest dough overnight in the refrigerator if time allows, to intensify brown butter flavor.
  • Optional to sprinkle flaky sea salt on warm cookies for a salty-sweet contrast.
  • Store cookies in an airtight container with a slice of bread to keep them soft for up to five days.
  • Dough can be frozen on a tray and baked directly from frozen, adding 1-2 minutes to baking time.

Nutrition

Keywords: brown butter, chocolate chip cookies, chewy cookies, caramel flavor, nutty cookies, homemade cookies, classic dessert

Find it online: https://lillysplate.com/brown-butter-chocolate-chip-cookies/