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- 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon sea salt - 2 cups semi-sweet chocolate chips - 1/2 cup chopped nuts (optional) Brown butter chocolate chip cookies need a simple set of ingredients. First, you use unsalted butter, which adds rich flavor. You’ll also need brown sugar and granulated sugar for sweetness. The brown sugar gives a deeper taste. Two large eggs help bind the dough. Vanilla extract adds warmth and aroma. Next, all-purpose flour forms the base of the cookies. Baking soda helps them rise, while sea salt enhances the flavor. The star of the show? Semi-sweet chocolate chips! They melt perfectly in the warm cookies. You can add chopped nuts for extra crunch, but that’s your choice. Gather these ingredients to create the ultimate treat. They blend together to form a cookie that is chewy, sweet, and oh-so-delicious! {{ingredient_image_1}} To start, melt 1 cup of unsalted butter in a medium saucepan. Use medium heat and watch it closely. You want the butter to turn a golden brown color, which takes about 5 to 7 minutes. Stir continuously. This helps the butter cook evenly and prevents burning. You'll know it's ready when it smells nutty. This brown butter adds a rich flavor to your cookies. In a large bowl, mix 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Pour the warm brown butter over the sugars. Stir it all together until it's smooth. Next, add 2 large eggs, one at a time. Mix well after each egg. Then, add 1 teaspoon of vanilla extract. This combination of sugars and butter makes your cookies sweet and rich. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. This mixture is important for the cookie texture. Slowly add the dry mixture to the wet ingredients. Stir until just combined; don’t overmix. Finally, gently fold in 2 cups of semi-sweet chocolate chips and 1/2 cup of chopped nuts if you like. This gives your cookies a delightful crunch. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. Scoop tablespoon-sized balls of cookie dough and place them on the sheets. Leave some space between each ball. This helps them spread evenly while baking. Bake for 10 to 12 minutes. Look for golden edges and slightly soft centers. Once baked, remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes. This helps them set before moving. After that, transfer the cookies to wire racks to cool completely. For a great presentation, stack the cookies on a wooden board or put them in a clear glass jar. You can drizzle some melted chocolate on top for a special touch. Enjoy your warm, delicious cookies! To make great brown butter, watch it closely. The common mistake is letting it burn. Stir it often as it heats. You want a nice golden color and that nutty smell. To make the flavor even richer, add a pinch of sea salt while it cooks. This brings out the nuttiness and balances the sweetness. Measuring flour is key to cookie texture. Too much flour makes cookies dry. Use a spoon to scoop flour into the measuring cup, then level it off. For chewy cookies, add a bit less flour or more brown sugar. For crispy cookies, use more granulated sugar. It’s all about the balance! To keep your cookies fresh, store them in an airtight container. This keeps them soft for days. If they harden, place a slice of bread in the container. The cookies absorb moisture from the bread. For a quick fix, warm cookies in the microwave for about 10 seconds. This brings back their soft, gooey goodness! Pro Tips Brown Butter Perfection: Make sure to stir the butter constantly while it browns to prevent burning and achieve that rich, nutty flavor. Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavor. Quality Chocolate Chips: Use high-quality semi-sweet chocolate chips or even mix in some dark chocolate for a deeper flavor profile. Storage Solutions: Keep cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. Just reheat in the oven for a warm treat! {{image_2}} You can change the chocolate in your cookies. Dark chocolate gives a rich flavor. It tastes less sweet than semi-sweet chocolate. If you like a sweeter cookie, stick with semi-sweet chocolate chips. You can also add flavored chocolate chips. White chocolate adds a creamy taste. Butterscotch chips bring a buttery sweetness. Mixing different types keeps each bite exciting! You can add nuts, dried fruit, or coconut to your cookies. Walnuts and pecans add crunch. Dried cherries or cranberries add a fruity twist. Coconut gives a tropical feel. Try these mix-ins for a tasty surprise! Seasonal variations can make your cookies special. Add cinnamon or nutmeg for a holiday touch. You can switch things up with festive spices, making your cookies perfect for any time of year! For gluten-free cookies, swap all-purpose flour with a gluten-free blend. Look for blends that work well in baking. You can also use almond or oat flour to add flavor. If you're going vegan, replace eggs with flax eggs or applesauce. For sugar, use coconut sugar or agave syrup. These swaps keep the cookies tasty and friendly for all diets! To keep your cookies fresh, store them at room temperature. Use airtight containers to seal in flavor. A cookie jar works, too, but ensure it closes tightly. If you live in a humid area, refrigeration helps. Just remember, cold cookies may lose some softness. Freezing cookie dough is easy and great for future treats. Scoop the dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a zip-top bag. To bake, no need to thaw! Just add a minute or two to the baking time. Homemade cookies last about a week at room temperature. Store them well to prevent staleness. Signs of spoilage include a dry or hard texture. If they smell off or show mold, it's time to toss them. Keep an eye on your treats to enjoy them at their best! Yes, you can use regular unsalted butter. However, the taste will change. Regular butter does not have that rich, nutty flavor. You miss out on the depth that brown butter gives. If you want to keep it simple, just melt the regular butter. But for best results, stick to brown butter. Brown butter cookies have a unique flavor. The browning process creates a nutty taste that is hard to beat. This adds warmth and richness. The texture is also different. Brown butter cookies are chewier and denser. This change makes each bite feel more satisfying and gourmet. Start with cold dough. Chill your cookie dough for at least 30 minutes. This helps cookies hold shape while baking. Use parchment paper to line your baking sheets. It gives cookies a bit of lift. Lastly, don’t flatten the dough balls too much. Keep them tall for a thicker cookie. Yes, you can try different sugars. Coconut sugar gives a caramel flavor. Maple sugar adds a hint of sweetness. Each sugar changes the texture slightly. For example, coconut sugar can make cookies a bit drier. So, if you switch sugars, keep an eye on the dough consistency. This guide covered all you need to make perfect brown butter cookies. We explored each ingredient, step, and tip for great results. From browning the butter to choosing mix-ins, you have many ways to make these cookies your own. Remember, the key is to enjoy the process. Whether you opt for chewy or crispy, these cookies will delight. Happy baking!

Brown Butter Chocolate Chip Cookies

Delicious cookies made with brown butter and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 2/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 2/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 2/4 teaspoon sea salt
  • 2 cups semi-sweet chocolate chips
  • 1 2/4 cup chopped nuts (optional, such as walnuts or pecans)

Instructions
 

  • In a medium saucepan, melt the butter over medium heat. Stir continuously until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the brown sugar and granulated sugar. Pour the brown butter over the sugars and mix until well combined.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  • In another bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  • Gently fold in the chocolate chips and nuts, if using, until evenly distributed in the dough.
  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving some space between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are slightly soft.
  • Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Serve cookies stacked on a rustic wooden board or in a clear glass cookie jar for a homey touch. Drizzle some melted chocolate on top for an extra indulgent look. Enjoy!
Keyword brown butter, chocolate chip, cookies