Indulge in the rich, nutty flavor of brown butter combined with gooey chocolate chips in these delectable cookies. Perfectly crisp on the edges and chewy in the center, these cookies are a delightful treat for any occasion.
One ingredient that might not be commonly found in your pantry is unsalted butter. While most households have butter, using unsalted butter allows you to control the salt content in your recipe. Additionally, make sure you have vanilla extract and baking soda on hand, as these are essential for achieving the perfect texture and flavor.
Ingredients For Brown Butter Chocolate Chip Cookies
Brown butter: Adds a rich, nutty flavor to the cookies.
Brown sugar: Provides moisture and a deep caramel flavor.
Granulated sugar: Adds sweetness and helps with the cookie's structure.
Vanilla extract: Enhances the overall flavor of the cookies.
Eggs: Binds the ingredients together and adds moisture.
All-purpose flour: The base of the cookie dough, providing structure.
Baking soda: Helps the cookies rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Chocolate chips: The star ingredient, adding gooey, melty chocolate to every bite.
Technique Tip for This Recipe
When browning the butter, keep a close eye on it as it can go from perfectly browned to burnt very quickly. Stir continuously and watch for the color change to a golden brown and a nutty aroma. This will enhance the flavor of your cookies significantly.
Suggested Side Dishes
Alternative Ingredients
browned unsalted butter - Substitute with regular unsalted butter: If you don't have time to brown the butter, regular unsalted butter will work, though it won't have the same nutty flavor.
browned unsalted butter - Substitute with coconut oil: For a dairy-free option, coconut oil can be used, but it will impart a slight coconut flavor.
packed brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a 1:1 substitute.
packed brown sugar - Substitute with white sugar and molasses: Mix 1 cup of white sugar with 1 tablespoon of molasses to mimic the flavor and moisture of brown sugar.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a 1:1 substitute, though it will slightly change the flavor.
granulated sugar - Substitute with honey: Use ¾ cup of honey for every 1 cup of granulated sugar, but reduce the other liquids in the recipe slightly.
vanilla extract - Substitute with almond extract: Almond extract has a different but complementary flavor, use half the amount as it is stronger.
vanilla extract - Substitute with maple syrup: Maple syrup can add a unique flavor, use 1:1 but reduce other liquids slightly.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, let it sit to thicken.
large eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg for a moist texture.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used but will make the cookies denser, use 1:1.
all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a 1:1 gluten-free flour blend.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but it may slightly change the texture.
salt - Substitute with sea salt: Sea salt can be used in the same amount for a slightly different flavor.
chocolate chips - Substitute with chopped chocolate: Use the same amount of chopped chocolate bars for a more varied texture.
chocolate chips - Substitute with carob chips: For a caffeine-free option, use carob chips in the same amount.
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How to Store / Freeze These Cookies
To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week.
For longer storage, place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be frozen for up to three months.
If you prefer to bake the cookies fresh, you can freeze the dough instead. Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a resealable plastic bag or airtight container. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
To enjoy warm cookies, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes or until warmed through. Alternatively, you can microwave them for 10-15 seconds.
For an extra touch of indulgence, serve your cookies with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Bake for 5-10 minutes until they are warmed through and slightly crispy on the edges. This method helps to restore their original texture and flavor.
Use a microwave-safe plate and arrange the cookies in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check and repeat if necessary. This method is quick and convenient but may not retain the crispiness.
For a stovetop method, place a non-stick skillet over low heat. Add the cookies and cover with a lid. Heat for 2-3 minutes, flipping halfway through. This method helps to warm the cookies evenly and can slightly crisp up the edges.
If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in the basket in a single layer. Heat for 2-3 minutes. This method can help to maintain the cookies' crispiness while reheating them quickly.
Wrap the cookies in aluminum foil and place them in a preheated oven at 300°F (150°C) for 5-7 minutes. This method helps to keep the cookies soft and chewy while warming them through.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Baking sheet: Lined with parchment paper to hold the cookie dough and ensure even baking.
Parchment paper: Prevents the cookies from sticking to the baking sheet and makes for easy cleanup.
Saucepan: Used to melt and brown the butter over medium heat.
Wooden spoon: Useful for stirring the butter as it browns to ensure it doesn't burn.
Large mixing bowl: Used to combine the browned butter, sugars, vanilla extract, and eggs.
Whisk: Helps to mix the wet ingredients thoroughly and incorporate air for a better texture.
Separate bowl: Used to whisk together the dry ingredients like flour, baking soda, and salt.
Measuring cups: Essential for accurately measuring the flour, sugars, and butter.
Measuring spoons: Used for measuring smaller quantities like vanilla extract, baking soda, and salt.
Spatula: Useful for folding in the chocolate chips into the dough.
Cookie scoop: Ensures uniform-sized cookies by scooping equal amounts of dough.
Wire rack: Allows the cookies to cool completely and prevents them from becoming soggy.
Cooling rack: Another term for the wire rack, used to cool the cookies after baking.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the process and prevent any last-minute scrambling.
Use a stand mixer: A stand mixer can save you time and effort when combining the butter, sugars, and eggs.
Chill the dough: If you have time, chill the cookie dough for 30 minutes. This makes it easier to handle and results in better texture.
Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.
Brown Butter Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter browned
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until well combined.
- Add the vanilla extract and eggs to the mixture, one at a time, whisking well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Value
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Suggested Appetizers and Main Courses
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