These Chewy, brown-butter chocolate chip cookies have a caramel-like undertone. Perfect to be enjoyed with a glass of milk, or with a scoop of ice cream a la mode style.
Brown Butter Chocolate Chip Cookies
Equipment
- 2 Baking Sheets
- Parchment Paper
- 1 Saucepan
- Dry Measuring Cups
- Measuring Spoons
- 1 Whisk
- 1 Medium Sized Mixing Bowls
- 1 Large Sized Mixing Bowl
- 1 Small Sized Mixing Bowl
- 1 Rubber Spatula or large mixing spoon
- 1/4 ounce Scoop Optional
- 1 Cooling Rack
Ingredients
- 2 Cups All Purpose Flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 16 Tbsp (2 sticks) Unsalted butter
- 1 1/4 Cup Dark Brown Sugar
- 1/3 Cup Granulated Sugar
- 1 Large Egg
- 2 Large Egg Yolks
- 1 tbsp Vanilla extract
- 1 1/4 Cups Milk Chocolate Chips
Instructions
- Adjust the oven racks to middle position.
- Preheat oven to 350 Degrees Fahrenheit.
- In the small sized measuring bowl, whisk together the all purpose flour, baking soda and salt.
- Add the butter to the saucepan, and put the pan over medium heat. Cook the butter until it starts to brown. Transfer the butter to the medium sized bowl and allow to cool.
- In the large mixing bowl, add the dark brown sugar and granulated sugar.
- Pour the cooled butter into the sugar mixture, and mix until combined. Note: You can mix this either by hand with a whisk, or you can use an electric mixer.
- Add the egg, egg yolks, and vanilla extract to the sugar/butter mixture. Whisk until smooth and thick.
- Add the dry ingredients and fold in using a rubber spatula until a cookie dough forms.
- Mix in the chocolate chips.
- Line your baking sheets with parchment paper.
- Using the scoop, scoop out portions of dough. Note: If you don't have a scoop, you can use a 1/4 cup dry measuring cup.
- Add 6 scoops of cookie dough to the baking sheet, evenly spaced apart.
- Bake for 10 minutes, or until the edges are golden brown, and remove from oven.
- Allow the cookies to stay on the baking sheet for 10 minutes before transferring to a cooling rack.
Recipe Notes
To ensure a chewy texture, be sure to leave the cookies on the baking sheet to cool.
You can substitute white, semi-sweet, bitter sweet, dark chocolate, or peanut butter chips for the milk chocolate chips called for in this recipe.
In addition to chips, you can even flavor the dough with 1/2 cup of nuts, raisins or even shredded coconut!
Dough can be refrigerated up to 2 days or frozen for up to 1 month – shaped or not.
If you choose to freeze your dough, it will require an extra 1-3 minutes of baking time at minimum.
You can bake your cookies in smaller or larger shapes than what is called for in this recipe, but note that this will change the baking time. You’ll want to observe for the cookies to be light golden brown, and for the edges to start to harden, yet centers are still soft and puffy before removing from oven.
You can serve your cookies immediately upon cooling, or you can store in an airtight container and enjoy later.
If you enjoyed these brown-butter chocolate chip cookies, please check out our other recipes here.
