Brown Butter Chocolate Chip Cookies
Ready to add a new staple to your baking repertoire? We’ve got the recipe for you. This classic, chewy chocolate chip cookie recipe is elevated by the addition of irresistible toasty, nutty browned butter and is a great go-to for bake sales, family get-togethers, or the next time a late-night cookie craving hits. It’s also the perfect excuse to learn how to brown butter!
Ingredients
- 2 cups butter (4 sticks), softened
- 1 ¼ cups white sugar
- 1 ¼ cups brown sugar
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ¾ teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 2 cups semi-sweet chocolate chips
Directions
Preheat oven to 350°F.
Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool.
Once butter is cooled, mix with sugars, vanilla and eggs in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cream of tartar. Mix the dry ingredients into the wet ingredients, stirring until fully combined. Stir in chocolate chips.
Spoon batter using a #40 scoop (similar to a metal ice cream scoop) or a rounded measuring tablespoon and drop onto an ungreased insulated baking sheet about 2 inches apart. Bake for 12-15 minutes or until light brown. Remove immediately from baking sheet and let chocolate chip cookies cool on wire rack.
- 454 grams butter (4 sticks), softened
- 250 grams white sugar
- 250 grams brown sugar
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 2 eggs
- 480 grams all-purpose flour
- 2 teaspoons baking soda
- 1 ¾ teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 350 grams semi-sweet chocolate chips
Directions
Preheat oven to 180°C.
Cut butter into evenly sized pieces. In a small saucepan, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, remove from heat and transfer into a heat-proof bowl to cool.
Once butter is cooled, mix with sugars, vanilla and eggs in a large bowl. In a separate bowl, combine flour, baking soda, salt, baking powder and cream of tartar. Mix the dry ingredients into the wet ingredients, stirring until fully combined. Stir in chocolate chips.
Spoon batter using a #40 scoop (similar to a metal ice cream scoop) or a rounded measuring tablespoon and drop onto an ungreased insulated baking sheet about 2 inches apart. Bake for 12-15 minutes or until light brown. Remove immediately from baking sheet and let chocolate chip cookies cool on wire rack.
-
10 minprep
-
15 minbake
-
4dozen
This Recipe Uses
Madagascar Bourbon Pure Vanilla Extract
Related to this recipe
-
-
Brown Butter Banana Pecan Waffles
-
Brown Butter Rice Cereal Treats