Classic Brown Butter Chocolate Chip Cookies
Traditional dish · American
The quintessential brown butter chocolate chip cookie, featuring a rich, nutty depth from browned butter and a perfect balance of chewy and crisp textures.
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Ingredients
- Unsalted butter1 cup (2 sticks)
- Granulated sugar3/4 cup
- Brown sugar, packed3/4 cup
- Eggs2 large
- Vanilla extract2 teaspoons
- All-purpose flour2 1/4 cups
- Baking soda1 teaspoon
- Salt1/2 teaspoon
- Semi-sweet chocolate chips2 cups
Steps
- 1
Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown and smells nutty. This is browning the butter. Immediately pour into a heatproof bowl to stop the cooking.
- 2
To the browned butter, add the granulated sugar and brown sugar. Whisk until well combined.
- 3
Beat in the eggs one at a time, then stir in the vanilla extract.
- 4
In a separate bowl, whisk together the flour, baking soda, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 6
Stir in the chocolate chips.
- 7
Cover the dough and chill for at least 30 minutes (or up to 2 days). This helps develop flavor and prevents spreading.
- 8
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 9
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- 10
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
- 11
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
