These chocolate chip cookies are so good! The brown butter, combined with the dark brown sugar, gives them a rich caramel flavor…and the texture of these cookies is just perfect! You will want to make a batch of these!
whisk until all the butter is melted. Add sugar, salt and vanilla.
With an electric mixer, mix about 1 minute, until well combined.
Delicious addition!
Brown Butter Chocolate Chip Cookies
If you have never tried Brown Butter Chocolate Chip Cookies, you are in for a treat! Browning the butter and using dark brown sugar are the secrets to making chocolate chip cookies extra special!
Servings: 2 dozen
Ingredients
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 3/4 cup packed dark brown sugar
- 1 teaspoon salt
- 14 tablespoons unsalted butter
- 2 teaspoons vanilla
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 11 ounce bag semi-sweet chocolate chips (or your favorite chips)
- sea salt flakes, chopped pistacios – optional
Instructions
- Preheat over to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk 1 3/4 cup flour and 1/2 teaspoon baking soda together in medium bowl. Set aside.
- Whisk 1/2 cup sugar and 3/4 cup dark brown sugar and 1 teaspoon salt in a bowl. Set aside.
- Divide up the butter. Put 10 tablespoons in a 10-inch skillet (not non-stick). Put remaining 4 tablespoons of butter in a large heatproof bowl, cut the butter up so that it will melt easier.
- Heat 10 tablespoons of butter over medium-high heat until melted, about 2 minutes. Continue cooking, whisking butter until the butter is dark golden brown and has a nutty aroma, about 1-3 minutes. Watch carefully – once the butter starts to brown, it browns quickly.
- Remove from heat and pour browned butter over the 4 tablespoons of butter in the heatproof bowl. Stir until the butter is completely melted.
- Add the sugar and salt mixture, plus the vanilla, to the bowl and mix until well combined with electric mixer, about 1 minute.
- Beat in the egg and egg yolk and mix until combined.
- Gently stir in flour, until just combined. Gently fold in chocolate chips.
- Arrange cookies about 2 inches apart on prepared baking sheets. I used 1 1/2 tablespoon cookie scoop. Flatten slightly with hand. Can sprinkle with chopped pistachios, if desired, slightly push nuts into dough.
- Bake 1 tray at a time until golden brown and still puffy, until edges have begun to set, but centers are still soft, about 10-14 minutes. I bake 6 minutes, rotate baking sheet and bake 6 more minutes. Time will vary on size of cookie and exact temperature of oven.
- Transfer to a rack to cool. Can sprinkle with sea salt flakes, if desired. Enjoy!
Notes
Recipe inspired by post on www.ambitioiuskitchen.com website.
