Browned Butter Chocolate Chip Cookies
Nothing quite compares to the warm, gooey goodness of freshly baked cookies, and when it comes to chocolate chip cookies, there’s a delightful twist that elevates them to a whole new level: browned butter. These browned butter chocolate chip cookies are rich, nutty, and incredibly satisfying. With a perfect balance of crispy edges and chewy centers, these cookies are sure to become a staple in your baking repertoire.
The process of browning the butter adds a deep, complex flavor that enhances the sweetness of the chocolate chips and the slight saltiness of the dough. Whether you’re baking for a special occasion or simply treating yourself, this recipe guarantees you’ll be left craving more.
Why You’ll Keep Making It
The beauty of browned butter chocolate chip cookies lies in their versatility and the sheer joy they bring. Here are a few reasons why this recipe will quickly become your go-to:
- Unique Flavor: The nutty aroma of browned butter transforms the simple chocolate chip cookie into a gourmet treat.
- Texture Perfection: You’ll achieve that coveted combination of crispy edges and a chewy center.
- Easily Customizable: Add nuts, different types of chocolate, or even oats for a personal touch.
- Simple Ingredients: You likely have all the ingredients on hand, making it easy to whip up a batch anytime.
Shopping List
Before you dive into the baking process, here’s what you’ll need to gather:
- 1 cup unsalted butter (2 sticks), room temperature (227 g)
- 1 cup light brown sugar, packed (200 g)
- 2 teaspoons vanilla extract (10 ml)
- 1/2 cup granulated sugar (100 g)
- 2 large eggs
- 1 large egg yolk
- 2 1/4 cups all-purpose flour (280 g)
- 1 teaspoon salt (5 g)
- 1 teaspoon baking soda (5 g)
- 1 teaspoon baking powder (1 g)
- 1 cup semi-sweet chocolate chips (175 g)
- 1/2 cup chocolate chunks (85 g)
- Fine sea salt, or finishing salt for topping
Equipment & Tools
To make your baking experience seamless, gather the following tools:
- Mixing Bowls: A large bowl for mixing the dough and a smaller one for the dry ingredients.
- Whisk & Spatula: Essential for combining wet and dry ingredients smoothly.
- Baking Sheet: Line with parchment paper for easy cleanup and to prevent sticking.
- Measuring Cups & Spoons: Precision is key for baking, so make sure to have these handy.
- Cooling Rack: To allow the cookies to cool properly after baking.
Mastering Browned Butter Chocolate Chip Cookies: How-To
Creating the perfect browned butter chocolate chip cookies involves a few simple steps. Follow this easy guide to achieve cookie perfection:
Step 1: Brown the Butter
Start by placing your unsalted butter in a medium saucepan over medium heat. Allow it to melt, stirring frequently. As it melts, it will start to foam. Continue to cook, stirring gently, until the butter turns a golden brown color and develops a nutty aroma. Remove it from the heat and let it cool slightly.
Step 2: Mix the Sugars
In a large mixing bowl, combine the cooled browned butter, light brown sugar, and granulated sugar. Use a whisk or spatula to mix until the sugars are well combined and the mixture is smooth.
Step 3: Add the Eggs and Vanilla
Add the eggs and egg yolk to the sugar mixture, along with the vanilla extract. Beat the mixture until it’s light and fluffy.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 5: Incorporate the Chocolate
Gently fold in the semi-sweet chocolate chips and chocolate chunks until evenly distributed throughout the dough.
Step 6: Chill the Dough
For the best texture, cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step helps the flavors meld and results in a chewier cookie.
Step 7: Bake the Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie. Sprinkle a pinch of fine sea salt on top of each cookie before baking.
Step 8: Enjoy!
Bake for 10-12 minutes, or until the edges are golden and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. These cookies are best enjoyed warm!
Seasonal Twists
Feel free to get creative with your browned butter chocolate chip cookies by trying these seasonal variations:
- Pumpkin Spice: Add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin spice for a fall-inspired treat.
- Mint Chocolate: Incorporate 1/2 teaspoon of peppermint extract and replace some chocolate chips with mint chocolate chips for a refreshing twist.
- Nutty Variation: Fold in chopped walnuts or pecans for added crunch and flavor.
- Holiday Cheer: Mix in festive sprinkles or M&M candies during the holiday season for a colorful touch.
Problems & Prevention
Baking is all about precision, and sometimes things can go awry. Here are some common issues you might encounter with browned butter chocolate chip cookies and how to prevent them:
- Cookies Spread Too Much: Ensure your butter is not too warm when mixing. Chilling the dough helps maintain shape.
- Cookies Are Too Hard: Avoid overbaking. Remove them from the oven when the edges are golden, and let them finish cooking on the baking sheet.
- Uneven Baking: Bake in batches and rotate your baking sheets halfway through to ensure even cooking.
- Flavors Are Muddled: Use high-quality chocolate and pure vanilla extract for the best flavor.
Prep Ahead & Store
If you want to enjoy your browned butter chocolate chip cookies later, here’s how to prep ahead and store them:
You can prepare the dough in advance and refrigerate it for up to 3 days before baking. For longer storage, freeze the dough in cookie-sized portions. When ready to bake, just add a couple of minutes to the baking time if baking from frozen.
Once baked, store the cookies in an airtight container at room temperature for up to one week. To keep them fresh, you can also freeze the baked cookies for up to three months. Just thaw them at room temperature before enjoying!
Common Questions
How do I know when the butter is browned enough?
The butter should be a deep golden brown and have a nutty aroma. Keep a close eye on it, as it can go from browned to burnt quickly!
Can I use different types of chocolate?
Absolutely! Feel free to substitute semi-sweet chocolate with dark chocolate, white chocolate, or even milk chocolate. You can also mix different types for a unique flavor.
Why do I need to chill the dough?
Chilling the dough helps to solidify the fats, which results in a chewier cookie with a better texture and prevents excessive spreading during baking.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitute for best results.
Save & Share
If you loved making these browned butter chocolate chip cookies, don’t keep the joy to yourself! Share the recipe with friends and family, or post a photo of your delightful cookies on social media. Tag your favorite food bloggers, and let the world know about these delicious treats!
There’s something truly magical about baking cookies from scratch, and these browned butter chocolate chip cookies are sure to warm hearts and fill homes with the aroma of freshly baked goodness. Enjoy every bite, and happy baking!
Browned Butter Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Brown the Butter - Place unsalted butter in a medium saucepan over medium heat. Allow it to melt, stirring frequently. Continue to cook until it turns golden brown and develops a nutty aroma. Remove from heat and cool slightly.
- Step 2: Mix the Sugars - In a large mixing bowl, combine the cooled browned butter, light brown sugar, and granulated sugar. Mix until smooth.
- Step 3: Add the Eggs and Vanilla - Add the eggs and egg yolk along with the vanilla extract. Beat until light and fluffy.
- Step 4: Combine the Dry Ingredients - In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Gradually add to the wet ingredients, mixing until just combined.
- Step 5: Incorporate the Chocolate - Fold in the semi-sweet chocolate chips and chocolate chunks until evenly distributed.
- Step 6: Chill the Dough - Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Step 7: Bake the Cookies - Preheat oven to 350°F (175°C). Drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie. Sprinkle with fine sea salt.
- Step 8: Enjoy! - Bake for 10-12 minutes until edges are golden and centers are set. Cool on the baking sheet before transferring to a cooling rack.
Notes
- For chewier cookies, chill the dough before baking.
- Experiment with different types of chocolate for unique flavors.
- Store cookies in an airtight container at room temperature for up to one week.
