Elevate your basic chocolate chip cookie recipe with this Browned Butter Chocolate Chip Cookie recipe, you will never go back to basic!
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, browned and cooled
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Instructions:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a saucepan, melt butter over medium heat until it starts to foam. Continue cooking, stirring constantly until the butter develops a golden-brown color and nutty aroma. Remove from heat and let cool.
In a large mixing bowl, beat cooled brown butter, granulated sugar, and brown sugar until well blended. Beat in eggs, one at a time, followed by the vanilla extract.
Gradually blend in the dry ingredients until just combined. Fold in chocolate chips.
Refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F (177°C).
Scoop rounded tablespoons of the dough onto baking sheets lined with parchment paper.
Bake for 10-12 minutes or until the edges are golden but the center is still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter browned and cooled
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a saucepan, melt butter over medium heat until it starts to foam. Continue cooking, stirring constantly until the butter develops a golden-brown color and nutty aroma. Remove from heat and let cool.
- In a large mixing bowl, beat cooled brown butter, granulated sugar, and brown sugar until well blended. Beat in eggs, one at a time, followed by the vanilla extract.
- Gradually blend in the dry ingredients until just combined. Fold in chocolate chips.
- Refrigerate the dough for at least 30 minutes.
- Preheat oven to 350°F (177°C).
- Scoop rounded tablespoons of the dough onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden but the center is still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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