Browned Butter Chocolate Chip Cookies
I found this easy recipe for browned butter chocolate chip cookies on America’s Test Kitchen. I made the cookies smaller so they would be a good lunchbox treat for this week. Needless to say, the cookies were a HUGE hit! My kids (and their friends) love them, and so does my husband. I am trying to stay away from them, but my self-control is slipping!
Browned Butter Chocolate Chip Cookies
Ingredients:
- 1¾ cups flour
- ½ tsp baking soda
- 14 tbsp unsalted butter, divided
- ½ cup white sugar
- ¾ cup packed brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups semisweet chocolate chips, plus a few more after baking
How to Make Browned Butter Chocolate Chip Cookies:
Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat or parchment paper.
Whisk flour and baking soda together in a small bowl; set aside.
Melt 10 tablespoons butter in a large skillet over medium-high heat, about 2 minutes. Cook, swirling constantly, until the butter is dark golden brown and has a nice nutty aroma, 1-3 minutes.
Remove the skillet from the heat and carefully pour the browned butter into a large heatproof bowl. Stir in the remaining 4 tablespoons of 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 extra yolk to the butter mixture and whisk until smooth, with no sugar lumps remaining; about 30 seconds.
Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat 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 per cookie), 2 inches apart, on the prepared baking sheet.
Place in the oven and bake until cookies are golden brown and the edges have begun to set, but the centers are still soft, 8-10 minutes, rotating the baking sheet halfway through baking.
Remove from the oven, and immediately gently push a few extra chocolate chips into each cookie, if desired, to make them look extra pretty.
Let the cookies sit for a few minutes, then move them to a wire rack to cool completely. Serve with ice-cold milk. Enjoy!
Ingredients
- 1¾ cups flour
- ½ tsp baking soda
- 14 tbsp unsalted butter divided
- ½ cup white sugar
- ¾ cup packed brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1¼ cups semisweet chocolate chips plus a few more after baking
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat or parchment paper.
- Whisk flour and baking soda in a small bowl, and set aside.
- Melt 10 tablespoons of butter in a large skillet over medium-high heat for about 2 minutes. Cook, swirling constantly, until the butter is dark golden brown and has a nice nutty aroma, 1-3 minutes.
- Remove the skillet from the heat and carefully pour the browned butter into a large heatproof bowl. Stir in the remaining 4 tablespoons of 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 extra yolk to the butter mixture and whisk until smooth, with no sugar lumps remaining, for about 30 seconds.
- Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat 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 per cookie), 2 inches apart, onto the prepared baking sheet.
- Place in the oven and bake until the cookies are golden brown and the edges have begun to set, but the centers are still soft, about 8-10 minutes, rotating the baking sheet halfway through baking.
- Remove from the oven. Immediately, gently push a few extra chocolate chips on top of each cookie, if desired.
- Let the cookies sit for a few minutes, then move them to a wire rack to cool completely.
- Serve with ice-cold milk. Enjoy!
Every time I see a recipe using browned butter I’m inspired to try it
Absolutely gorgeous Pam and yes, the browned butter makes all the difference flavour wise…
Big love,
Lia
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!
I baked some browned butter cookies before, but surely didn’t look as grand as yours. Have to try your recipe next time.
Now those are cookies. Look very luscious.
I got a serious craving for these cookies, just by looking at the pictures! Thanks for sharing, Pam 🙂
this looks so good. love chocolate chip cookies with brown sugar.. so chewy.
Pretty sure browned butter makes everything in life better…ESPECIALLY cookies! These are amazing.