These brown butter chocolate chip cookies deliver a rich, toffee-like flavor with perfectly crisp edges and chewy centers. The secret? Browning the butter infuses the dough with depth, while a balanced sugar ratio enhances the caramel notes. This recipe skips the mixer and chilling for a surprisingly simple, yet impressive, result.
Why Brown Butter Matters
Browning butter isn’t just a trend; it’s a flavor transformation. Heating butter past its melting point creates nutty, caramel-like undertones that elevate baked goods. The process concentrates flavors, adding complexity that plain melted butter simply can’t match. These cookies showcase this technique, delivering a bakery-worthy treat with minimal effort.
Ingredients for Exceptional Cookies
This recipe relies on a few key components:
- Chocolate Chips: Dark chocolate is preferred for a balanced sweetness, but semi-sweet or milk chocolate work well. A chopped chocolate bar provides texture.
- All-Purpose Flour: Use a spoon-and-level method to avoid overpacking. The slightly reduced amount accommodates moisture loss during browning.
- Unsalted Butter: The star of the show. Browning it unlocks the rich, nutty flavor. Salted butter can be used, but reduce added salt accordingly.
- Baking Soda: For lift and spread, ensuring the cookies bake evenly.
- Brown & Granulated Sugar: The ratio favors brown sugar for enhanced toffee notes, complementing the brown butter.
- Egg & Yolk: The extra yolk contributes to a chewier, more tender texture.
- Vanilla Extract: Adds depth and warmth.
- Sea Salt: Balances sweetness and enhances flavor. Adjust to taste if desired.
Browning Butter: A Step-by-Step Guide
The foundation of this recipe is properly browned butter:
- Slice butter into pats and melt over medium heat in a light-colored pan.
- Stir constantly for 5-10 minutes until nutty aromas and golden-brown milk solids appear.
- Immediately transfer to a bowl to stop cooking. The residual heat will finish the browning process.
Making the Cookies: From Dough to Deliciousness
Once the butter is browned, the dough comes together quickly:
- Whisk dry ingredients (flour, baking soda, salt) in a medium bowl.
- Combine browned butter, sugars, egg, yolk, and vanilla in a large bowl.
- Gradually add dry ingredients to wet ingredients, mixing until mostly combined. Fold in chocolate chips.
- Scoop dough onto parchment-lined baking sheets (about ¼ cup per cookie). Press extra chocolate chips into the tops.
- Bake at 350°F (175°C) for 10-13 minutes, until edges are golden but centers still look slightly underdone. Let cool on the sheets before transferring to a rack.
Storage and Freezing
Baked cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage:
- Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 3 months. Thaw at room temperature or microwave briefly.
- Freezing Dough: Portion into balls, freeze solid on a baking sheet, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the bake time.
These brown butter chocolate chip cookies deliver a bakery-level experience with ease. The browned butter adds a depth of flavor that elevates this classic recipe to something truly special. Enjoy!
