Brown Butter Chocolate Chip Cookies
Jumbo-size chocolate chip cookies made with brown butter for enhanced flavor. These crispy yet tender cookies are easy to make and perfect for a weekly baking ritual. The recipe yields 24 cookies with a golden-brown exterior and soft centers.
Ingredients
Instructions
- 1
Brown the butter: In a medium saucepan, melt the butter over medium heat. Cook for 5 to 7 minutes, scraping the bottom of the pan occasionally with a spatula to prevent burning, until the butter begins to foam, then turns golden brown and develops a nutty aroma. Be careful not to burn the butter.
Timer: 7m - 2
Remove the browned butter from the heat and immediately stir in the heavy cream. This prevents the butter from browning further. Transfer the mixture to a heatproof medium bowl and let it cool for 20 minutes, until it reaches room temperature.
Timer: 20m - 3
Make the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 4
In a large bowl using a hand mixer (or in a stand mixer fitted with the paddle attachment), combine the cooled brown butter (making sure to scrape out all of the browned bits), granulated sugar, and brown sugar. Beat on medium speed for 3 to 5 minutes, until the mixture is smooth and creamy.
Timer: 5m - 5
Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix until combined.
- 6
Gradually add the flour mixture to the wet ingredients, mixing on low speed, scraping down the bowl as needed, until just combined. Fold in the chocolate chips.
- 7
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes and up to 1 hour. Chilling the dough helps to enhance the flavor and prevents the cookies from spreading too much when baking.
Timer: 30m - 8
Bake the cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop about 1½ tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- 9
Bake for 10 to 12 minutes, until the edges are golden brown but the centers are still soft. The cookies will continue to cook slightly on the hot baking sheet.
Timer: 12m - 10
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Timer: 5m - 11
Let the cookies cool on the rack for at least 10 minutes before serving. Crispy cookies need that time to set.
Timer: 10m