Brown Butter Chocolate Chip Cookies – Rich, Nutty & Irresistible!
Ingredients:
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups semi-sweet chocolate chips
Directions:
1. Brown the Butter:
In a medium saucepan, melt the butter over medium heat, stirring constantly. Continue cooking until it foams and turns a deep golden brown with a nutty aroma (about 5–7 minutes).
Remove from heat, transfer to a large bowl, and let it cool for about 10 minutes.
2. Mix Wet Ingredients:
Add the brown sugar and granulated sugar to the cooled butter. Beat until smooth and well combined.
Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Fold in the chocolate chips evenly.
4. Chill the Dough:
Cover and refrigerate the dough for at least 1 hour (or up to 24 hours for a deeper flavor and chewier texture).
5. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared sheets.
Bake for 10–12 minutes, until the edges are golden brown and the centers look slightly soft.
6. Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
