Description
Indulge in the rich, nutty flavor of brown butter combined with classic chocolate chips in this Ultimate Brown Butter Chocolate Chip Cookies recipe. Crispy on the edges and chewy in the middle, these cookies bring out the deep, toasted notes of browned butter paired beautifully with melting chocolate chips. Perfect for baking enthusiasts looking to elevate a beloved cookie with simple yet flavorful tweaks.
Ingredients
Units
Scale
Dry Ingredients
- 2 3/4 cups (220 grams) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cornstarch
- 1/4 tsp espresso powder (optional)
Sugars & Fats
- 1 cup (213 grams) brown sugar
- 1/4 cup (50 grams) white sugar
- 2/3 cup (151.2 grams) brown butter
Wet Ingredients
- 1 tbsp vanilla extract
- 2 eggs (room temperature)
Chocolate Chips
- 1 to 2 cups (170-340 grams) chocolate chips
Instructions
- Mix Sugars and Brown Butter: In a mixing bowl, combine the brown sugar, white sugar, and brown butter. Make sure to include all the delicious brown bits from the butter for full flavor.
- Add Vanilla: Stir in the vanilla extract gently until just incorporated.
- Incorporate Eggs and Espresso Powder: Whisk in the room-temperature eggs. If using, add the espresso powder now to enhance the chocolate depth.
- Add Leavening Agents: Mix in the baking soda and cornstarch with a spatula for about one to two minutes, taking care not to over-mix.
- Mix in Flour: Gradually add the flour, one cup at a time, until the dough reaches a playdoh-like consistency—neither too soft nor too crumbly.
- Fold in Chocolate Chips: Gently fold the chocolate chips by hand to avoid over-mixing the dough.
- Portion Dough on Baking Sheet: Using an ice cream scoop, portion out dough according to desired cookie size on a baking sheet.
- Bake: Preheat your oven to 375°F (190°C) and bake the cookies for 11 to 12 minutes until golden and set.
- Shape Cookies: Once out of the oven, use a cup to gently press the cookies into shape for a perfect round finish.
- Enjoy: Let cookies cool slightly; enjoy them freshly baked or refrigerated for a firmer texture.
Notes
- Additional Toppings – Add chopped walnuts or pecans for extra crunch and flavor.
- Chill the Dough – Freeze dough for 15 minutes before baking to prevent spreading and get thicker cookies.
- Make it Vegan – Use flaxseed eggs or applesauce instead of eggs and replace butter with coconut oil or vegan margarine.
- Make it Gluten-Free – Substitute all-purpose flour with gluten-free flour blend and ensure other ingredients are gluten-free.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
