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Do you want to bake the best chocolate chip cookies? Soft, chewy, and packed with rich flavors? Look no further! We have the ultimate brown butter chocolate chip cookie recipe that will elevate your baking game to new heights. Get ready to indulge in the irresistible combination of browned butter and bittersweet chocolate, creating a symphony of flavors in every bite.

Our foolproof brown butter chocolate chip cookies are a true masterpiece. The secret ingredient? Browned butter. By heating butter until it reaches a nutty, caramelized state, we unlock a depth of flavor that will leave you wanting more. Combined with the heavenly sweetness of dark brown sugar and a touch of vanilla, the dark chocolate chips in these cookies offer a delightful experience for your taste buds. 

If you are ready to try something a bit more sophisticated than your classic chocolate chip cookie recipe, then you’ll love this version. Once you bake your first batch of chewy cookies with a slightly nutty flavor, this will become your go-to chocolate chip cookie recipe. It is foolproof and perfect with a tall glass of milk, a cup of hot cocoa or coffee.

Steps to make the best cookies

To achieve perfection, we’ve crafted a step-by-step guide to ensure your cookies turn out flawless every time. With just 15 minutes of prep time and a yield of 16 cookies, this recipe is ideal for both impromptu cravings and special occasions.

Begin by whisking together the dry ingredients: all-purpose flour, salt, and baking soda. In a medium skillet over medium heat, melt half a cup of butter, stirring and swirling until it transforms into a beautifully browned liquid. Transfer the browned butter to a mixing bowl, allowing it to cool for a minute.

Next, add thin pats of the remaining butter to the melted butter, letting them melt completely. Combine both sugars with the butter, creating a smooth and well-blended mixture. Stir in the egg, egg yolks, and vanilla extract until everything is fully incorporated. You can use an electric mixer if that’s easier for you.

Now, it’s time to add the dry ingredients. Mix the flour mixture into the batter until it forms a cohesive dough with no dry spots. Finally, fold in the bittersweet chocolate or semisweet chocolate chips, ensuring that every bite is adorned with melty pockets of chocolatey goodness. Feel free to add a few extra chocolate chips for even more decadent cookies.

For optimal flavor development, allow the cookie dough to rest at room temperature for 5 to 10 minutes. Then, use a large cookie scoop to portion the cookie dough balls onto parchment-lined baking sheets. Pop each prepared baking sheet into the preheated oven at 375 degrees Fahrenheit and bake for 8 to 10 minutes. 

As the heavenly aroma wafts through your kitchen, you’ll be eagerly anticipating the golden brown, perfectly baked cookies. Once they are out of the oven, exercise patience and let them cool completely on the baking sheets. This step ensures the cookies achieve the ideal texture and prevents any crumbly mishaps.

Once cooled, these brown butter chocolate chip cookies are ready to be devoured. Indulge in their irresistible charm and savor the rich flavors that dance on your palate with each bite. For future enjoyment, store them in an airtight container at room temperature, where they’ll stay fresh and delicious for up to a week. However, they never last that long in my home!

Browned Butter Chocolate Chip Cookies

Prep: 15 minutes

Yield: 16 cookies

Ingredients

• 1 ½ cups all purpose flour
• 1 teaspoon salt
• ¾ teaspoon baking soda
• ¾ cup (1 ½ sticks) unsalted butter, divided
• 1 cup dark brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 large egg yolks
• 2 teaspoon vanilla extract
• ¾ cup bittersweet chocolate or semisweet chocolate chips

Instructions

1. Preheat the oven to 375 degrees F. Prepare two large baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, salt, and baking soda. Set aside.
3. In a skillet over medium heat, melt ½ cup (1 stick) of butter, stirring and swirling until browned and releases a nutty aroma. Carefully transfer the browned butter to a large mixing bowl and allow to cool for 1 minute.
4. Cut the remaining butter into thin pats and add to the melted butter, allowing the solid butter to melt. Stir the butter mixture if needed.
5. To the butter, add both of the sugars and mix until completely blended.
6. Stir the egg and egg yolks into the batter. Then, add the vanilla and stir until completely combined.
7. Mix the flour into the batter until totally blended with no dry spots. Stir in the chocolate.
8. Allow the batter to rest at room temperature for 5 to 10 minutes.
9. Using a large cookie scoop (about 3 tablespoons), portion the cookie dough and place on the prepared baking sheets.
10. Bake the cookies for 8 to 10 minutes, rotating the baking sheets halfway, or until the cookies are golden brown. Tip: If you like chewy chocolate chip cookies, not crispy, bake for 8 minutes at the most.
11. Allow the cookies to cool completely on the baking sheets before serving or storing.
12. Store in an airtight container at room temperature for up to one week.

Tips for the best brown butter chocolate chip cookies ever

Here are some of the best tips to ensure you achieve the best brown butter chocolate chip cookies:

1. Don’t rush the browning process: Take your time when browning the butter. It should be melted over medium heat and stirred continuously until it turns a golden brown color. This process usually takes around 5-7 minutes. Be careful not to burn the butter, as it can happen quickly.
2. Allow the browned butter to cool: After browning the butter, transfer it to a large mixing bowl and let it cool for about a minute. This step prevents the hot butter from scrambling the eggs when added to the batter.
3. Use dark brown sugar: Dark brown sugar has a higher molasses content, which adds depth and moisture to the cookies. It also enhances the caramel flavor that pairs perfectly with the brown butter.
4. Rest the cookie dough: Once the dry ingredients are incorporated into the batter, let the dough rest at room temperature for 5 to 10 minutes. This resting period allows the flour to hydrate fully and ensures a tender, chewy texture in the baked cookies.
5. Choose quality chocolate: Opt for bittersweet or semisweet chocolate chips with at least 60% cocoa content. Higher-quality chocolate will melt beautifully and contribute to the overall richness of the cookies.You can also use chocolate chunks.
6. Don’t overbake the cookies: To achieve that perfect balance between a crispy edges and a soft, chewy center, bake your homemade chocolate chip cookies for 8 to 10 minutes or until they turn golden brown around the edges. Keep in mind that the cookies will continue to cook slightly as they cool on the baking sheets, so it’s better to slightly underbake them than to overbake and risk dryness.
7. Let the cookies cool completely: Allow the cookies to cool completely on the baking sheets before transferring them. This step allows the cookies to set and develop their final texture. Trying to move them too soon may cause them to break apart.

By following these tips, you’ll be on your way to baking the best brown butter chocolate chip cookies that are sure to impress! Enjoy the process and savor every delectable bite. Let me know if this is now your favorite chocolate chip cookie recipe!

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