Soft Browned Butter Chocolate Chip Cookies
This is the best method for making cookies with browned butter and chocolate chips. Here is a chocolate chip cookie recipe that you can trust every time: easy, doughy, tasty, and completely baked!
Servings 10 Servings
Equipment
- Mixing Bowl
- Small Saucepan
- Measuring Cups & Spoons
- Baking Sheet
- Parchment Paper
- Oven
- Hand Mixer or Stand Mixer
Ingredients
- 1 Cup Unsalted Butter; 2 Sticks butter
- ½ Cup Sugar; We used cane sugar; Granulated sugar is okay
- 1 Cup Light Brown Sugar
- 2 Large Eggs
- 2 tsp. Vanilla Extract
- 1 ½ Cup All-Purpose Flour
- 1 tsp. Kosher Salt
- 1 tsp. Baking Soda
- 1 Cup Chocolate Chips
Instructions
- Combine the dry ingredients: Before beginning to prepare and bake these browned butter chocolate chip cookies, the first thing that needs to be done is to mix the dry ingredients together in a dish of a medium size. See notes below. Brown the butter: In a small saucepan, melt the butter on medium heat. To prevent the butter from burning, you should turn the pan occasionally or use a spatula or a wooden spoon to stir it around. Maintain the butter's cooking process. Cracking and popping sounds should be audible as it turns into a foamy substance. You should continue to stir the pan after the crackling has stopped until the butter begins to smell nutty and brown pieces begin to form at the bottom of the pan. After around two to three minutes, when the popping has stopped, the bits should have turned an amber color. Take the saucepan off the heat and pour the mixture into a mixing bowl. While stirring, add the sugars, and then leave the mixture aside to cool fully.Mix the mixtures together: Add the eggs, and vanilla extract to the butter mixture that has been browned, and whisk with a rubber spatula until everything is incorporated. Slowly whisk in the flour mixture until it is almost completely incorporated. Add the chocolate chips and stir to combine.The dough should be wrapped in plastic wrap and placed in the refrigerator for at least one to two hours. Allow the dough to rest at room temperature for a short period of time until it becomes soft enough to scoop.
- Prepare for baking: Preheat the oven to 350ºF. Line the baking sheet with parchment paper. With approximately 3 inches of space between each dough portion for spreading, scoop about 3 tablespoon of the dough, roll it in the palm of your hands, then place it onto the prepared baking sheet.Bake the browned butter chocolate chip cookies for 10 to 13 minutes. Allow the cookies to rest on the baking sheet for about two minutes, then transfer the cookies to wire racks to chill completely.
Notes
Combining the dry ingredients: It is imperative that you accurately measure the flour. Instead of using a pyrex liquid measuring cup, we recommend that you use a measuring cup that is designed for dry ingredients. Next, measure the flour by scooping it into a measuring cup and then using a knife to remove any excess flour.
Baking: Do NOT over bake the cookies.
Butter: Use unsalted butter instead of salted butter. This will decrease the amount of sodium that's consumed.
This post may contain affiliate links. See my full disclosure here.
***Calories are estimated per serving***
When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).