Brown Butter Chocolate Chip Cookies are a delightful upgrade to the classic chocolate chip cookie. The nutty aroma of browned butter combined with the sweetness of chocolate chips creates a perfectly balanced treat that’s crisp on the edges and soft in the center.
Ingredients:
- 1 cup unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
Instructions:
1. Prepare the Browned Butter:
Melt butter in a saucepan over medium heat, stirring continuously. Once it turns golden brown and releases a nutty aroma (about 5–7 minutes), remove it from heat. Pour into a bowl and allow it to cool for 10 minutes.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Prepare Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Fold in the chocolate chips.
4. Chill the Dough:
Cover the dough and refrigerate for at least 1 hour. For enhanced flavor, you can refrigerate it for up to 24 hours.
5. Bake the Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop 2-tablespoon-sized balls of dough and place them 2 inches apart on the prepared sheets.
Bake for 10–12 minutes, or until the edges are golden and the centers appear slightly underbaked.
6. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage Tips:
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to 10 days in an airtight container. Bring to room temperature before serving.
- Freezing: Freeze the cookies in a single layer, then transfer them to a freezer-safe container. Store for up to 3 months.
For a freshly baked taste, warm them in the oven at 300°F (150°C) for a few minutes after thawing.
Enjoy these cookies with their rich, nutty flavors and gooey chocolate chips—they’re perfect for any occasion!
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