Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are actually the best cookies ever.... seriously!
Servings: 24 cookies
Ingredients
- 1 cup salted butter (2 sticks) You can use unsalted if you prefer!
- 1 tbsp vanilla extract
- 1 cup brown sugar
- ¼ cup sugar
- 2 eggs, room temperature
- 2 cups flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 cups chocolate chips I prefer to use milk chocolate chips because I like the taste better with this recipe, but you can use whatever you prefer!
For garnish:
- 2 tsp sea salt for garnish
Instructions
- In a medium sauce pan, melt butter. Continually stir until the butter begins to brown, anywhere between 5-7 minutes. The butter will foam up twice before browning. As soon as you see it starting to brown, remove from heat and continue to stir for 1 minute longer. It should give off a nutty, caramelly smell.
- In a stand mixer, add sugars and vanilla. Carefully pour the butter into mixer and beat on a medium speed for 5 minutes, until the mixture starts to cool down slightly. While the mixer is going, measure the flour, baking soda and salt into a separate bowl.
- After the mixer has been going for 5 minutes, add both eggs one at a time and mix until just combined. While the mixer is on the lowest speed, slowly add in flour mixture and beat until everything is incorporated, about 1 minute.
- At this point, your dough may still be warm. If it is, place in your fridge for 5 minutes or until it has cooled down to where you can add in the chocolate whips without melting. I like to add 1 cup of chocolate chips now, stir to incorporate, and save the last 1 cup to place on top to make the cookies prettier. If you're in a rush or it doesn't matter how these look, feel free to add both cups into the batter!
- This step is super important and you can't skip it! The flavor of this dough is pretty great to begin with, but to really reach it's full potential the dough must chill in the refrigerator for at least 2 hours, but is best overnight.
- After your dough has chilled for at least 2 hours, preheat the oven to 375°. I like to pull my cookie dough when I turn the oven on so it has a few minutes to warm up. This will make it easier to scoop! I like to use a 1 ½ inch ice cream scoop to make sure they're all even. Place dough balls on parchment paper or nonstick pan, evenly spaced apart so when they expand they won't run into each other. If you saved the 1 cup of chocolate chips, now is when you will place 4-5 on each dough ball.
- Bake for 9-11 minutes, or until the edges just begin to brown. Sprinkle on sea salt and serve!