Brown Butter Chocolate Cookies
Rich and chewy Brown Butter Chocolate Cookies made with nutty brown butter and a mix of milk and dark chocolate chips. Perfectly crisp on the edges and soft on the inside, these cookies are ideal for any occasion or a cozy treat with coffee.
Equipment
- bowls
- Saucepan
- Whisk or spoon
- Sifter
- Baking Paper
- Ice cream scoop
Ingredients
- ¾ cup Unsalted Butter (170 g, browned)
- ¼ cup White Sugar (50 g)
- ¾ cup Light Brown Sugar (150 g)
- 1 whole Egg + 1 extra yolk
- 1 tsp Vanilla Extract
- 2 ½ cups All-Purpose Flour (300 g)
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup Milk Chocolate Chips (100 g)
- ¼ cup Dark Chocolate Chips (50 g)
Instructions
- Put the butter in a pan over medium heat. Stir slowly until it melts and turns golden brown, releasing a nutty aroma. Let it cool slightly.
- Add white and brown sugar to the cooled butter. Stir until smooth and well combined.
- Add the whole egg, extra yolk, and vanilla. Mix until creamy and fully combined.
- Sift flour, baking soda, and salt. Gradually fold into the butter mixture until just combined. Do not overmix.
- Stir in milk and dark chocolate chips until evenly distributed through the dough.
- Cover the dough and refrigerate for about an hour to chill.
- Use an ice cream scoop to form equal-sized dough balls. Place them on a parchment-lined baking sheet, leaving space between each cookie.
- Preheat the oven to 180°C (350°F) and bake for 13–15 minutes until edges are golden and centers are slightly soft.
- Optionally, top the cookies with extra chocolate. Let them cool slightly before serving.
Video
Notes
- Do not overbake; edges should be golden, centers soft.
- Chilling dough improves flavor and keeps cookies thick.
- Use an ice cream scoop for uniform cookies.