Browned Butter Chocolate Chip Cookies
Flavor-packed browned butter lends it’s intoxicating aroma to the classic chocolate chip cookie. Browned butter chocolate chip cookies will be your new go-to this holiday season!
Servings: 16
Ingredients
- 1 Cup Salted butter, browned and cooled to a paste
- 1 Cup Dark brown sugar, packed
- ¼ Cup Granulated sugar
- 2 Large eggs
- 1 Teaspoon Salt
- 1 Teaspoon Baking soda
- 2 Teaspoons Pure vanilla extract
- 2 ½ Cups All purpose flour
- 2 Cups Semi-sweet chocolate chips (one 12 ounce bag)
Instructions
- Begin by browning the butter. Place both sticks of butter in a medium sauce pan on medium to high heat. Be cautious as butter will become bubbly as it melts, potentially spitting up. You do not want to get burned. When butter is a nice golden brown color, remove from stove. Pour into a bowl, and chill for 10-20 minutes. You want the butter to be completely cooled and resemble a paste.
- Cream the cooled browned butter and both sugars on medium in a standing mixer or by hand for 60 seconds. Add both eggs and mix until combined.
- Add baking soda, salt, and vanilla. Give it a stir and then add the flour. Mix until completely incorporated. Gently fold in chocolate chips.
- Using a ¼ cup cookie scoop, scoop cookie dough out and place on a baking sheet. Refrigerate for 30 minutes. (If you do not have time to chill the dough, you can bake them without chilling. The cookies will come out thinner but the flavor will still be outstanding!). Bake at 375° for 12-14 minutes, or until golden on the outside. Cool for five minutes on the baking sheet.
- Remove to a wire rack to cool completely. Store at room temperature in an airtight container for up to four days. Enjoy!