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–+ servings
Plate of delicious brown butter chocolate chip cookies with melted chocolate chips

Brown Butter Chocolate Chip Cookies

These elevated chocolate chip cookies are quick to make and feature a rich, nutty flavor from browned butter, creating the perfect balance between soft centers and crispy edges.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter If using salted butter, reduce added salt to 1/2 teaspoon.
  • 1 cup packed dark brown sugar Light brown sugar can be used in a pinch.
  • 1/2 cup granulated sugar
  • 2 large eggs Room temperature eggs help create a lighter texture.
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour For gluten-free, use a 1-to-1 flour blend with xanthan gum.
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet or dark chocolate chips Chopped chocolate can also be used.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Melt the butter in a medium saucepan over medium heat, stirring constantly until it foams. Watch for light-brown specks and a nutty aroma.
  3. Remove the pan from the heat and let the brown butter cool for 3 to 5 minutes.
  4. In a large bowl, whisk the cooled brown butter together with the dark brown sugar and granulated sugar until smooth and glossy.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture and stir just until combined, being careful not to overmix.
  8. Fold in the chocolate chips until evenly distributed.
  9. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10 to 12 minutes, until the edges are golden and centers are set but still soft. Rotate the baking sheet halfway through if necessary.
  2. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgSugar: 10g

Notes

These cookies are best enjoyed warm with flaky salt on top or paired with vanilla ice cream and fresh berries. For a chewier texture, refrigerate the dough before baking.

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