Classic Brown Butter Chocolate Chip Cookies
A simple recipe for classic chocolate chip cookies enhanced with the rich, nutty flavor of brown butter. These easy-to-make baked cookies have a perfect texture and delicious taste, perfect as a comforting dessert or treat.
Ingredients
Check ingredients as you go.
- Dough
Let’s make it
Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
Dough
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling often, until the butter turns golden brown and releases a nutty aroma, about 5 minutes. Immediately transfer the browned butter to a heatproof bowl and let it cool to room temperature.
Dough
In a large mixing bowl, combine the browned butter with granulated sugar and packed brown sugar. Beat until the mixture is smooth and creamy.
Dough
Add the large egg and vanilla extract to the sugar and butter mixture. Beat together until fully incorporated.
Dough
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Dough
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Dough
Fold in the semisweet chocolate chips evenly throughout the dough.
Scoop cookie dough balls about 1.5 tablespoons each onto the prepared baking sheets, spacing them approximately 5 cm (2 inches) apart to allow spreading.
Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown but the centers remain soft. Remove the baking sheets from the oven.
Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps cookies to set and prevents breaking.
Tips & notes
Brown the butter carefully over medium heat, swirling the pan often to ensure even browning and avoid burning. Let the brown butter cool to room temperature to prevent cooking the eggs. For chewier cookies, slightly underbake and allow to cool on the tray.
Saving it for later
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. Thaw at room temperature before serving.
Reheating
Reheat cookies in a microwave for 10-15 seconds to restore softness or in a preheated oven at 160°C (325°F) for 5 minutes. Avoid overheating to prevent dryness.
