Brown Butter Chocolate Chip Cookies
These u003cemu003eBrown Butter Chocolate Chip Cookiesu003c/emu003e have a chewy center and crispy edges. Browning the butter gives these cookies a toasted and nutty flavor, which takes the classic chocolate chip cookies up a notch.
- 2 sticks butter unsalted
- 3/4 brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups + 1 tbsp all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 cup chocolate chips
- Melt butter in a pan over medium heat for 5-7 minutes, stirring constantly. Remove from heat once the butter reaches a golden color. Allow to cool slightly.
- In a large bowl or stand stand mixer, mix together brown butter, brown sugar, and granulated sugar. Add in eggs and vanilla extract and mix until fully combined.
- Add in all purpose flour, baking soda, and salt. Mix until just combined. Gently mix in chocolate chips.
- Cover and chill for at least 30 minutes in the refrigerator.
- Preheat oven to 350 degrees F.
- Scoop into balls and place on parchment lines baking sheet. Bake for 8-10 minutes.
- Store in an airtight container for up to 5 days at room temperature.
u003cliu003eStir constantly when brown butter. Foaming is normal.u003c/liu003eu003cliu003eMake sure to chill the cookie dough. If not, the cookies will spread too thin.u003c/liu003e