Brown Butter Chocolate Chip Cookies
Butter-based cookies with chocolate chips and brown sugar, with swappable flour and mix-in options. Baked until edges crisp and centers remain tender.
Ingredients
Method
Melt butter in a saucepan over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and a nutty aroma develops, about 5–8 minutes. Pour into a bowl, including the browned solids at the bottom. Cool to room temperature.
In a large bowl, whisk together cooled browned butter, brown sugar, and granulated sugar until combined.
Add eggs and vanilla extract; whisk until fully incorporated.
In another bowl, combine flour, baking soda, and salt. Fold the dry ingredients into the wet ingredients until just combined.
Fold in chocolate chips and nuts if using.
Preheat oven to 375°F. Line baking sheets with parchment paper.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the edges are golden brown and the centers appear slightly underbaked. Do not overbake.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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