These chocolate chip cookies are both chewy and delicious. These brown butter chocolate chip cookies makes one dozen cookies exactly! It’s a small batch, designed for fewer recipients.
The best way to eat these cookies is while they’re still warm. Homemade brown butter chocolate chip cookies are the best kind of chocolate chip cookies. I personally like to eat the dough too, but I obviously cannot recommend you do the same.
I like making chocolate chip cookies for various holidays. For example, these cookies are great for birthdays, Thanksgiving, and Christmas! If you want to double of triple this recipe, keep the amount of egg the same.
Store these cookies in an airtight container. I recommend putting my buttercream frosting recipe on them to help them retain their moisture.
Let’s Talk Ingredients!
Any wheat flour will do nicely for making these cookies! If you’re using a wheat flour that’s naturally low in gluten, I recommend letting the dough sit covered in the fridge for a half hour to help the gluten develop.
For this recipe, put a small skillet on medium-low heat. Then let butter brown in the skillet. Stir if necessary, and remove from heat if it starts crackling.
I used a medium sized egg for this recipe. If you’re looking to double or triple, keep the amount of egg the same.
These cookies are made with good ol’ cane sugar. Simple is best.
Vanilla extract is a major flavor for these cookies. Combine with almond extract for maximum effect, as almond extract enhances the natural vanilla flavor. That’s a baking pro-tip for you. In most dessert recipes, you can multiply the vanilla extract amount by 1/4 to calculate how much almond extract you can add.
I had some leftover buttercream from a previous recipe, so I later applied it to my cookies for storage. Let me tell you, I had them the next day and they were delicious. The ones I didn’t cover in frosting weren’t as nice, as they had dried out a little.
If you want to use a frosting piper for making designs on these cookies, check out this article here.
Brown Butter Chocolate Chip Cookies
- Measuring equipment
- 2 Medium bowls
- Baking sheet
- Baking paper
- Oven mitt
- 1¼ cup wheat flour
- ⅔ stick butter
- ⅓ cup granulated sugar
- 1 egg
- 2 tbsp chocolate chips
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- Preheat oven to 350.
- In a small skillet, melt the butter at medium heat.
- When the butter is brown, remove from heat and place in into one bowl.
- Mix all your dry ingredients together in a bowl.
- Let the butter in the other bowl cool, stir it if you're in a hurry.
- When the butter has cooled down, add vanilla extract and stir.
- Add egg to the liquid mix.
- Beat egg.
- Slowly add the dry flour mixture into the liquid mixture while stirring.
- Once the dough is cohesive, add chocolate chips to it.
- Get a baking sheet and place baking paper on top of it.
- Roll dough into 1 inch balls, then place on the baking sheet.
- Cook for 10 minutes on the bottom rack, then move cookies to the top rack for 2 more minutes.
- Best served warm.