Brown Butter Cookies: A Buttery, Chocolatey Perfection
These Brown Butter Cookies are rich, chewy, and packed with chocolate chips! The browned butter adds a nutty flavor that takes classic chocolate chip cookies to the next level. Perfect for any occasion!
If you're looking for a cookie recipe that combines rich, nutty flavors with gooey chocolate chips, these Brown Butter Cookies are about to be your new favorite. The browned butter gives these cookies a deep caramel-like flavor that takes classic chocolate chip cookies to the next level. Perfect for any occasion — from bake sales to cozy nights in — these cookies are guaranteed to impress!
Why You'll Love These Brown Butter Cookies
These cookies are special because of the brown butter, which adds a rich, toasty, and slightly nutty flavor. The golden edges with a soft, chewy center and bursts of chocolate make these cookies irresistible. Plus, chilling the dough before baking enhances the flavor and texture, making each bite even more delicious.
Ingredient Breakdown
Butter: Browning the butter creates a deep, nutty flavor that makes these cookies truly unique. Using both butter and salted butter adds depth to the flavor.
Brown Sugar: Brown sugar adds moisture and a hint of molasses, giving these cookies their chewy texture.
Eggs: Eggs provide structure and richness to the cookies. Make sure they're at room temperature for even mixing.
Heavy Cream: Just a touch of cream adds moisture and richness to the dough, giving the cookies a tender crumb.
Vanilla Extract: Enhances all the flavors and pairs perfectly with the brown butter and chocolate.
Flour: Provides the base for the cookie dough and gives the cookies structure.
Baking Soda & Baking Powder: These leavening agents ensure that your cookies rise just the right amount while baking, giving them a soft, fluffy center with crisp edges.
Semi-Sweet Chocolate Chips: The star of the show, these chocolate chips provide the perfect balance of sweetness and richness in every bite.
Ingredients:
1 cup butter + 2 tbsp salted butter
1 cup brown sugar
2 eggs, room temperature
2 tbsp heavy cream, room temperature
2 tsp vanilla extract
2 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 ½ cups semi-sweet chocolate chips
Directions:
Brown the Butter: In a medium saucepan, melt the butter over medium-high heat. Allow it to simmer, stirring occasionally, until it begins to brown (about 5 minutes). The butter will develop a golden color and a nutty aroma. Remove from heat and allow it to cool slightly.
Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Mix Wet Ingredients: Once the brown butter has cooled, add it to a large mixing bowl along with the brown sugar and eggs. Whisk until well combined and the mixture has lightened in color. Stir in the heavy cream and vanilla extract.
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Gently fold until just combined. Stir in the chocolate chips until evenly distributed.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for 2-4 hours, or up to 24 hours for the best flavor.
Preheat Oven: When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper.
Shape and Bake: Use a large cookie scoop to portion out the dough, rolling into balls or dropping directly onto the prepared baking sheets. Bake for 12-15 minutes, until the edges are lightly golden and set, but the centers remain soft.
Cool and Enjoy: Allow the cookies to cool on a wire rack for 5-10 minutes before enjoying. Serve warm or store in an airtight container.
Tips for the Best Brown Butter Cookies
Browning the Butter: This step is key to achieving that rich flavor. Keep a close eye on the butter while it’s browning, as it can go from golden to burnt quickly. Once you see golden flecks and it starts to smell nutty, remove it from the heat immediately.
Chilling the Dough: For the best flavor and texture, refrigerate the dough for at least 2-4 hours, or up to 24 hours. This allows the flavors to meld and helps the cookies hold their shape during baking.
Room Temperature Ingredients: Make sure your eggs and heavy cream are at room temperature. This helps everything blend smoothly and ensures the best cookie texture.
Why These Are the Best Cookies
If you love a cookie that’s crispy on the outside and chewy on the inside, these Brown Butter Cookies are for you. The browned butter gives them an unforgettable depth of flavor that makes them stand out from regular chocolate chip cookies. Plus, the semi-sweet chocolate chips add just the right amount of sweetness without overwhelming the toasty, buttery notes of the cookie.
Perfect for Any Occasion
Whether you're baking these cookies for a holiday treat, a cozy weekend dessert, or simply because you're craving something sweet, they’re bound to be a hit. These cookies are so easy to make, yet taste like they came straight from a bakery!
Brown Butter Cookies
Ingredients
- 1 cup butter + 2 tbsp salted butter
- 1 cup brown sugar
- 2 eggs, room temperature
- 2 tbsp heavy cream, room temperature
- 2 tsp vanilla extract
- 2 ¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium-high heat. Allow it to simmer, stirring occasionally, until it begins to brown (about 5 minutes). The butter will develop a golden color and a nutty aroma. Remove from heat and allow it to cool slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Mix Wet Ingredients: Once the brown butter has cooled, add it to a large mixing bowl along with the brown sugar and eggs. Whisk until well combined and the mixture has lightened in color. Stir in the heavy cream and vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Gently fold until just combined. Stir in the chocolate chips until evenly distributed.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 2-4 hours, or up to 24 hours for the best flavor.
- Preheat Oven: When ready to bake, preheat the oven to 375°F and line two baking sheets with parchment paper.
- Shape and Bake: Use a large cookie scoop to portion out the dough, rolling into balls or dropping directly onto the prepared baking sheets. Bake for 12-15 minutes, until the edges are lightly golden and set, but the centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on a wire rack for 5-10 minutes before enjoying. Serve warm or store in an airtight container.
Notes
Tips for the Best Brown Butter Cookies
- Browning the Butter: This step is key to achieving that rich flavor. Keep a close eye on the butter while it’s browning, as it can go from golden to burnt quickly. Once you see golden flecks and it starts to smell nutty, remove it from the heat immediately.
- Chilling the Dough: For the best flavor and texture, refrigerate the dough for at least 2-4 hours, or up to 24 hours. This allows the flavors to meld and helps the cookies hold their shape during baking.
- Room Temperature Ingredients: Make sure your eggs and heavy cream are at room temperature. This helps everything blend smoothly and ensures the best cookie texture.
Ready to try the best cookies ever? Save this recipe and whip up a batch of these Brown Butter Cookies for your next gathering or cozy night in. Share them with family, friends, or enjoy them all to yourself (we won’t judge!). 🍪✨
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