Brown Butter Chocolate Chip Cookies
Rich, chewy, and packed with nutty brown butter flavor, these Brown Butter Chocolate Chip Cookies are the perfect bakery-style treat to bake at home.
Ingredients
- ½ cup unsalted butter cut into small pieces
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup light brown sugar lightly packed
- 1 tablespoon milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups chocolate chips semi-sweet & dark (optional)
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Start by adding your butter to a light-colored pan over medium low heat. Stir constantly as it melts and begins to boil. It will go from golden to a deep amber and develop a nutty aroma. This takes about 10 minutes.
- Once the milk solids at the bottom begin to brown, remove the pan from heat immediately to prevent burning. Pour the browned butter (scrape in all the flavorful bits too) into a bowl and let it cool on the counter for about 20 to 30 minutes.
- Line baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- To the cooled brown butter, whisk in the brown sugar, granulated sugar, egg, milk, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips and chocolate chunks.
- Using a 1-ounce scoop or 2 rounded tablespoons, portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Refrigerate for 4 hours.
- Preheat the oven to 350°F. Once chilled, bake the cookies for 13 to 15 minutes or until the edges are golden and the centers look slightly underbaked. Let them cool on the pan for a few minutes before transferring to a cooling rack. Enjoy!
Notes
- As the butter cooks it will start to bubble and get foamy on top. That is totally normal.
- If the brown bits on the bottom of the pan get too cooked (burnt), you can strain them off of the butter and discard them. Taste the butter (once it is cool) to make sure it still has a nutty flavor and not a burnt flavor.
- I like using a mixture of dark chocolate chips and semi-sweet chips in these cookies.
Tried this recipe?Let us know how it was!