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Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Need I say more? Browned butter is the best – I love that you can use it in either sweet or savory dishes and it seriously makes something simple turn into something magical. I came across this America’s Test Kitchen recipe for their idea of the perfect chocolate chip cookie, so of course, I had to try the recipe! I didn’t change a thing other than I made my cookies smaller so they would make a good lunch box treat for this week. Needless to say, the cookies were a HUGE hit! My kids (and their friends) love them and my husband does too. I am trying to stay away from them but my self-control is slipping…

Browned Butter Chocolate Chip Cookies

How to Make Browned Butter Chocolate Chip Cookies

Adjust the rack in your oven to the middle position. Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Whisk flour and baking soda together in a small bowl; set aside.

Heat 10 tablespoons butter in a large skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling the pan constantly until butter is dark golden brown and has a nice nutty aroma, 1-3 minutes. Remove skillet from heat and carefully pour the browned butter into a large heatproof bowl. Stir the remaining 4 tablespoons of butter into hot butter until completely melted.

Add white and brown sugars, salt, and vanilla extract to the butter and whisk until fully combined. Add the egg and the extra yolk to the butter mixture and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.

Gradually add the flour mixture to the butter mixture and stir until just combined. Add the chocolate chips and mix.

Drop dough by rounded spoonfuls (about 1 tablespoon of dough for each cookie) 2 inches apart onto the prepared baking sheet.

Browned Butter Chocolate Chip Cookies

Place into the oven and bake until cookies are golden brown, and the edges have begun to set but centers are still soft, 8-10 minutes, rotating baking sheet halfway through baking. Remove from the oven and immediately gently push a few extra chocolate chips into each cookie, if desired… it makes them look extra pretty. Let the cookies sit for a few minutes before transferring to a wire rack to allow the cookies to cool completely. Serve with ice-cold milk. Enjoy!

Browned Butter Chocolate Chip Cookies

 

Browned Butter Chocolate Chip Cookies

 

Yield: 24   

Total Time: 20 minutes +/-

Ingredients:

1 ¾ cups flour
1/2 tsp baking soda
14 tbsp unsalted butter, divided
1/2 cup white sugar
¾ cup packed brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups semisweet chocolate chips, plus a few more after baking

Directions:

Adjust the rack in your oven to the middle position. Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Whisk flour and baking soda together in small bowl; set aside.

Heat 10 tablespoons butter in a large skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling the pan constantly until the butter is dark golden brown and has a nice nutty aroma, 1-3 minutes. Remove skillet from heat and carefully pour the browned butter into a large heatproof bowl. Stir the remaining 4 tablespoons of butter into hot butter until completely melted.

Add white and brown sugars, salt, and vanilla extract to the butter and whisk until fully combined. Add the egg and the extra yolk to the butter mixture and whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny.

Gradually add the flour mixture to the butter mixture and stir until just combined. Add the chocolate chips and mix.

Drop dough by rounded spoonfuls (about 1 tablespoon of dough for each cookie) 2 inches apart onto the prepared baking sheet.

Place into the oven and bake until cookies are golden brown, and the edges have begun to set but centers are still soft, 8-10 minutes, rotating baking sheet halfway through baking. Remove from the oven and immediately gently push a few extra chocolate chips into each cookie, if desired… it makes them look extra pretty. Let the cookies sit for a few minutes before transferring to a wire rack to allow the cookies to cool completely. Serve with ice cold-milk. Enjoy!

Recipe and photos by For the Love of Cooking.net
Original recipe by America’s Test Kitchen

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8 Comments

  1. Absolutely gorgeous Pam and yes, the browned butter makes all the difference flavour wise…
    Big love,
    Lia

  2. i have been very loyal to the same chocolate chip cookie recipe since my husband’s mother gave me her recipe. i may have made very minor adjustments as time progressed, but nothing major. i think that i might have to try this one, though, as brown butter makes my knees go weak!

  3. I got a serious craving for these cookies, just by looking at the pictures! Thanks for sharing, Pam 🙂

  4. Pretty sure browned butter makes everything in life better…ESPECIALLY cookies! These are amazing.