Brown Butter Chocolate Chip Cookies
User Reviews
5.0
3 reviews
Excellent
Brown Butter Chocolate Chip Cookies
Report
Chewy brown butter chocolate chip cookies are filled with an added nutty flavor. These cookies are next-level and a family favorite!
Share:
Ingredients
- 12 tablespoons butter
- 1 cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 2 cups + 2 Tablespoons Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chunks, I used chopped Guittard dark chocolate wafers
- 1 teaspoon Flaky sea salt
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a medium skillet over medium heat. Cook 4-5 minutes, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool slightly.
- In a large bowl or the bowl of a stand mixer, mix together the brown butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined.
- Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Scoop the dough onto the prepared baking sheet using a large cookie scoop (I like to use a 3 tablespoon scoop). Add more chocolate chips on top.
- Sprinkle each cookie with sea salt. Bake 12-13 minutes, or until very lightly browned around the edges. The middle of the cookies should still be soft. Let cool on the baking sheet for 5-10 minutes, then remove to cooling rack.
Notes
- Store cookie dough. Cover the browned butter chocolate chip cookie dough and chill it in the fridge for 1-2 days before baking it.
- Freeze cookie dough. Log form: Divide the dough into two sections and form a log. Wrap each one tightly with plastic and again with foil and freeze. Thaw before scooping and baking.
- Cookie dough balls: Place the dough balls onto a baking sheet and freeze for 1-2 hours. Transfer solid dough to a container and freeze for up to 3 months. Bake straight from frozen by adding 2-3 minutes to the baking time or let them thaw before baking.
- STORE. Store cooled cookies in an airtight container for 3-5 days. Placing a piece of white bread into the container can help keep them soft.
- FREEZE. Place cooled cookies in a freezer storage bag, using parchment paper or wax paper to separate layers, and freeze for 1-2 months.
Nutrition Information
Show Details
Serving
1cookie
Calories
132kcal
(7%)
Carbohydrates
19g
(6%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
161mg
(7%)
Potassium
40mg
(1%)
Fiber
0.2g
(1%)
Sugar
13g
(26%)
Vitamin A
123IU
(2%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 161mg | 7% |
| Potassium | 40mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 123IU | 2% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Silky Brown Butter Pumpkin Pie Bars with Brown Butter Pretzel Crust and Bourbon Whipped Cream
American
0.0
(0 reviews)
