Brown Butter Chocolate Chip Cookies (Small Batch)
These Brown Butter Chocolate Chip Cookies are a decadent twist on the standard chocolate chip cookie recipe. The magic of these cookies combines the deep, nutty richness of browned butter with the sweet, molasses flavor of brown sugar.
Ingredients
- 1 stick butter (1/2 cup), melted, browned & cooled
- 2/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2-1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Place a stick of butter in a small saucepan over medium-low heat. Once the butter has melted completely, it will start to bubble and foam up. Take a rubber spatula or wooden spoon and continue stirring the melted butter constantly. The color will go from golden to amber brown and should take about 10 minutes.
- Once the butter has been browned, pour the browned butter into a medium bowl and allow the butter to cool on the counter for 10-15 minutes.
- After the butter has cooled sufficiently, stir together the remaining ingredients.
- Once the dough has been mixed, chill the dough in the fridge for at least 15 minutes.
- Scoop out cookie dough balls (about 2-3 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart. This will make about 9-10 cookies.
- Bake the cookies at 375 degrees F for 10-11 minutes and place on a cooling rack to cool completely. Enjoy!
Notes
To store your baked cookies, place them into an airtight container or wrap them with plastic wrap. They will keep on the counter for 3-4 days.
To freeze the cookie dough, after mixing all of the ingredients together, form the dough into a disc and wrap it well with plastic wrap. The frozen cookie dough will last up to 3 months in the freezer.
To thaw, place the cookie dough in the fridge overnight or on the counter for a few hours and bake as instructed.