Melted Brown Butter Chocolate Chip Cookies

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Melted Brown Butter Chocolate Chip Cookies

This melted brown butter chocolate chip cookie recipe yields nutty, soft, and chocolatey cookies. They’re not like typical cookies—they're easier to make and far more delicious.

Prep Time15

Cook Time9

Total Time34

Course: Dessert, sweets

Cuisine: American

Keyword: brown butter chocolate chip cookies, chocolate chip cookies, melted brown butter chocolate chip cookies

Servings:

Author: Lama

Ingredients

For the Brown Butter

1½ sticks unsalted butter
1 cup brown sugar packed

For the Rest of the Cookie Dough

¼ cup granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1½ cups semi-sweet chocolate chopped

Instructions

How to Prepare the Brown Butter

Start by preheating the oven to 350°F, to make sure it is ready when your dough is finished.
In a small pot over medium heat, combine the butter and brown sugar, stirring constantly.
Let them melt completely until the mixture begins to caramelize, and a fluffy, golden foam forms, this should only take about one minute.
Don’t let the mixture cool completely. Once it’s ready, set it aside for just a couple of minutes while you begin the rest of the process.

How to Prepare the Cookie Dough

In a large bowl, add the warm brown sugar mixture, eggs, 1/4 cup of granulated sugar, and vanilla extract.
Mix well until fully combined. Make sure that the sugar and butter are still warm at this stage. It is very essential for the next step.
Gradually mix in the baking soda, flour, salt, and 1/2 cup of chocolate chips. The warmth of the dough at this particular stage will allow the chocolate chips to melt, creating a chocolaty dough with a beautiful slightly light brown color.
Place the bowl in the fridge for 3-5 minutes to let the dough cool slightly.
Remove it from the fridge, then gently fold in the remaining 1 cup of chocolate chips. This ensures you’ll have both melted chocolate throughout the dough and visible, gooey chocolate chunks in each bite.

How to Shape and Bake the Brown Butter Chocolate Chip Cookies

Use a spoon or an ice cream scooper to form 2-inch balls of cookie dough for large cookies.
Place the dough balls on a baking sheet and bake for 8-9 minutes.
Let the cookies cool for about 10 minutes. For irresistibly soft cookies, enjoy them while they’re still warm!

Notes

If you prefer flatter cookies, you can gently flatten the cookie dough once it’s placed on the baking sheet. However, this will reduce the puffiness on top, so only do this if you want a completely flat cookie.
It is very important to add the second batch of chocolate chips after the dough has cooled slightly in the fridge. The remaining chocolate chips should stay intact and not melt into the dough.
It’s actually a great idea to chop some chocolate. If you choose to, you can use the dough right away.
It’s important to note that you cannot substitute any ingredient in the cookie recipe. Cookies are very delicate, and even the slightest change in ingredients can drastically affect the results.
For smaller cookies (about a tablespoon of dough), bake for 6-7 minutes.

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