Browned Butter Chocolate Chip Cookies
Try these delicious Browned Butter Chocolate Chip Cookies for a change of pace. They’re made with browned butter, mostly brown sugar, and mini chocolate chips. This is one of my top two favorite cookie recipes!
Let me start out by saying that these browned butter chocolate chip cookies are 943459329304 times better than they even look. Once in a while I get the question of what my favorite chocolate chip cookie recipe is. I feel like chocolate chip cookies are one of those things where it is hard to find the perfect recipe and not everyone has the same preference. I always answer that question by saying these Bakery Style Chocolate Chip Cookies are my absolute number one and then these babies I’m sharing with you today are number two. They are great for last-minute baking when you are craving cookies but didn’t plan ahead by taking the butter out to soften. These use melted butter (hence, the browned butter portion of the title) – problem solved!
Because of the melted butter aspect of this browned butter chocolate chip cookies recipe, these aren’t your big, puffy chocolate chip cookie. They bake up more on the flat side, have a crispy texture around the edges and soft, gooey center. Eat them warm for the best cookie eating experience, in case that wasn’t obvious.
- 2¼ cup all-purpose flour
- 1¼ teaspoons baking soda
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBSP
- 1¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1½ teaspoons vanilla extract
- 1-11 ounce bag mini chocolate chips
- Melt all butter in a skillet or saucepan over medium heat.
- Whisk constantly until the butter begins to brown. This takes several minutes.
- Remove from the heat once brown bits appear and and it has a nutty, delicious smell to it.
- Pour into mixer bowl. Let cool a few minutes.
- Beat the butter and sugars together until well combined.
- Add the egg, egg yolk, and vanilla and mix until combined.
- Slowly add the dry ingredients and mix until just combined.
- Let the mixture completely cool before adding the chocolate chips or the chips will melt.
- Fold in all of the chocolate chips with a spatula.
- Chill dough overnight in the fridge (or a few hours in the freezer).
- If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.
- Preheat the oven to 350 degrees F and line cookie sheet with parchment paper or silicone baking mat.
- Place scoops (about 2 tablespoons) of cookie dough spaced apart on the sheet.
- Bake 11-13 minutes. Cool on cookie sheets for 2 minutes then transfer to wire rack to cool completely.
- Enjoy them while warm!