Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies deliver nutty, caramelized flavor with soft, chewy centers and crisp edges.
Servings: 13 (makes 26 cookies)
Calories: 395kcal
Ingredients
- 14 tablespoons unsalted butter
- ⅔ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 tablespoon milk
- 1 ½ teaspoons vanilla extract
- 2 ½ cups flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Melt butter in a medium saucepan over medium heat. Bring to a gentle simmer and cook until it just starts to turn light brown (about 5-10 minutes). Stir frequently during this process!
- Remove pan from the heat and pour butter into a large bowl. Let cool for 30 minutes.
- Whisk in granulated and brown sugars.
- Whisk in eggs, milk, and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Stir dry ingredients into the wet mixture with a sturdy wooden spoon.
- Stir in chocolate chips.
- Use a generously filled 1 ½ tablespoon cookie scoop to scoop out cookie dough, then roll into balls with your hands.
- Bake for 12-14 minutes, until just starting to brown around the bottom edges. Aim for slightly more towards underbaked because these firm up when you take them out of the oven.
- Remove baking sheet from oven, and bang it on the counter 2-3 times.
- Let cookies sit for 2 minutes, then transfer to a rack to cool.
Notes
Storage Tips:
Store cookies in an airtight container at room temperature. They will last for 2-3 days. If they get a little stale, you can always pop them in the microwave for a few seconds to soften them up.
Expert Tips:
- Careful not to overcook the butter. You’re looking for a light golden color and a nutty aroma, with some little brown flecks at the bottom of the pan. Use a pan with a light bottom or light colored skillet if you have one, so the color is easier to see. Contrary to what you might expect, browning the butter more will not improve the flavor!
- As with all of my baking recipes, I highly, highly recommend weighing your ingredients and using a kitchen scale. Just switch the recipe card above to “metric” to see them.
- Using a cookie scoop makes scooping cookies so easy! You don’t have to use the trick of rolling the scooped dough into circles, but it does help make cookies that are perfect circles.
Nutrition
Calories: 395kcal | Carbohydrates: 50g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 236mg | Potassium: 156mg | Fiber: 2g | Sugar: 29g | Vitamin A: 424IU | Calcium: 34mg | Iron: 2mg
