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brown butter chocolate chip cookies - featured image

Brown Butter Chocolate Chip Cookies: Cheap, Chewy & Make-Ahead

  • Author: Elena
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x

Description

These brown butter chocolate chip cookies feature a nutty, toasty flavor and soft, chewy centers. They are budget-friendly, make-ahead friendly, and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt, optional for topping

Instructions

  1. Brown the butter: Melt butter in a large saucepan over medium heat. Stir constantly until the foam settles and the butter turns golden brown with a nutty aroma (5-7 minutes). Immediately pour into a heatproof bowl to stop cooking and let cool for 10-15 minutes until liquid but not hot.
  2. Mix sugars and butter: In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk vigorously for about a minute until the mixture is glossy and dark.
  3. Add wet ingredients: Whisk in the egg and egg yolk until fully combined. Add the vanilla extract and whisk until the mixture is smooth.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Fold in dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until no dry streaks remain; do not overmix.
  6. Add chocolate chips: Stir in the chocolate chips until evenly distributed.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days). For make-ahead, freeze dough logs for up to 3 months.
  8. Preheat oven and prepare sheets: Preheat oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper.
  9. Scoop and bake: Scoop dough into 2-tablespoon balls, placing them 2 inches apart on the baking sheets. Bake for 10-12 minutes until edges are golden but centers still look slightly soft.
  10. Cool and serve: Let cookies sit on the hot baking sheet for 5 minutes to finish cooking gently. Transfer to a wire rack to cool completely or eat warm. Sprinkle with flaky sea salt if desired.

Notes

Do not burn the butter; watch it closely once it smells nutty. Cool the butter before mixing with sugar to prevent a greasy mess. Chill the dough to prevent spreading and enhance flavor. Underbake slightly for chewy centers as they firm up while cooling. Store in an airtight container with a piece of bread to keep soft.

  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 14
  • Sodium: 120
  • Fat: 9
  • Saturated Fat: 5
  • Carbohydrates: 24
  • Fiber: 1
  • Protein: 2

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, make-ahead cookies, budget baking, easy dessert, homemade cookies

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Find it online: https://plateku.com/brown-butter-chocolate-chip-cookies-cheap-chewy-and-make-ahead/