A few years ago, I was getting sick of chocolate chip cookies- they were everywhere and after a while, they all started to taste the same. This is to be expected, as there are only so many ways to bake a cookie.
When I had my first browned butter chocolate chip cookie- my mind was blown! It just introduces such a complex, slightly nutty flavor that elevates any recipe you’re making.
This recipe is one I worked hard to develop over years of trial and error- I needed a recipe that wasn’t too complicated. I needed a recipe I could whip up on a Saturday night when I was craving something sweet to dig into (I am guilty of being a late-night snacker!).
Why Brown Butter
If you know me, then you know I’m OBSESSED with browned butter. It’s just such a simple step that can really add that wow factor to your baked goods!
The tiniest details can really make an impact when it comes to cookies, and browned butter is probably the best way to step up your cookie game.
If you’ve never made browned butter before, I highly recommend checking out Sally’s Baking Addiction tutorial on browning butter. She does a wonderful job of walking you through the steps to make it. I promise it’s easy and so WORTH IT!
When I said this was an easy recipe, I mean it. All the ingredients you need are pretty easy to get:
- All Purpose Flour
- Brown and Granulated Sugar
- Baking Soda
- Salt
- Eggs
- Browned Butter
- Salt
- Vanilla Extract
- Chocolate Chips
Now you can use whatever brand of chocolate chips you want. I’m partial to Ghirardelli because it just makes me feel fancy, but literally, any brand that you love is fine.
You can also add as many chocolate chips as you want to this recipe. Follow your heart and let your taste buds guide you with this.
I recommend 2 cups as a guideline since that’s about how much comes in the standard bag that you find in stores. Go crazy- no one will know!
Why Chill Your Cookie Dough
One really important step that I recommend you not skip, is chilling your cookie dough before baking. Because this recipe involves melted butter, this step allows for the butter to harden up a smidge to prevent your cookies from spreading too thin.
I actually did an experiment with this recipe to show you the difference between a dough that was chilled for only 15 minutes, and not chilled at all.
You can see that the one that wasn’t chilled has spread a bit more and has a lot of crackling on the surface. It’s also a bit flatter, with a more crisp texture, and you’ll find that the cookies the next day will also be harder than they would have been if you had chilled the dough.
It’s still delicious so it’s not the end of the world, but still please take the time to chill it. 15 minutes in the fridge, as your oven preheats, makes all the difference!
Decadent Brown Butter Chocolate Chip Cookies
Ingredients
- 2 ⅓ cups All Purpose Flour
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Browned Butter
- 2 Large Eggs
- Splash of Vanilla Extract
- 2 cups Chocolate Chips
Instructions
- Combine your flour, baking soda, and salt in a seperate bowl and set aside
- Prepare your Brown Butter, and immediately add your sugar and vanilla and mix on medium heat for 2 minutes to caramelize your sugar. Transfer to a separate (heat-safe) bowl and allow to cool for 5-10 minutes, stirring occasionally. The butter and sugar may separate, but that's okay just mix it back in!
- After your butter/sugar mixture has cooled, add your eggs one at a time and mix until combined.
- Slowly add your dry ingredients, mixing until just combined.
- Add your chocolate chips, and fold in till evenly dispursed.
- Place your dough into your fridge for at least 15 minutes, and preheat your oven to 350℉ while you wait.
- Once cooled, spoon out cookies to the desired size. I did 2 tbsp scoops and got a dozen cookies baked for 13-15 minutes, but if you're going for smaller cookies I recommend checking them after 10 minutes to avoid burning!
Notes
- I cannot stress the importance of letting your browned butter/sugar mixture cool before adding your eggs. If you add your eggs without letting the mixture cool, you will end up with scrambled eggs!
- Letting your dough rest in the fridge before cooking is an important step that prevents your cookies from becoming hard the next day. I know it’s hard to wait, but I promise it’s worth it.