If you love the flavor of these cookies like we do, give Brown Butter Rice Krispie Treats a try as well!
We Love These Cookies!
We’re OBSESSED with cookies, like our classic Best Chocolate Chip Cookies, but these brown butter chocolate chip cookies take it to a whole new level! You’ll love the added chewiness and caramel flavor. So take a few extra minutes and give these cookies a try! Why we love them!
Still simple! The recipe is quick and easy, with the brown butter process adding only a few extra minutes to the prep time, making it an accessible dessert. Unique twist to a classic cookie. The nutty aroma and hint of caramel flavor make it stand out from traditional Chewy Chocolate Chip Cookies. Sweet and salty. The addition of the flaky sea salt is a perfect pairing of flavors and adds a little something extra. In under 30 minutes. These cookies are ready in no time for another favorite easy cookie recipe!
Simple Ingredients
unsalted butter – You will need regular fat butter to effectively brown butter. Low-calorie or vegan butter will not brown properly. brown sugar – use light brown sugar or dark brown sugar granulated sugar whole egg egg yolk vanilla all-purpose flour baking soda salt chocolate chunks or chips – I used chopped Guittard dark chocolate wafers. You can use your favorite type of chocolate chips or chocolate chunks: dark chocolate, milk chocolate, or semisweet chocolate chips. Peanut butter chips or white chocolate chips could also be used. flaky sea salt
Brown ButterED Chocolate Chip Cookies
Storing Tips
Store cookie dough. Cover the browned butter chocolate chip cookie dough and chill it in the fridge for 1-2 days before baking it. Freeze cookie dough. Log form: Divide the dough into two sections and form a log. Wrap each one tightly with plastic and again with foil and freeze. Thaw before scooping and baking. Cookie dough balls: Place the dough balls onto a baking sheet and freeze for 1-2 hours. Transfer solid dough to a container and freeze for up to 3 months. Bake straight from frozen by adding 2-3 minutes to the baking time or let them thaw before baking. STORE. Store cooled cookies in an airtight container for 3-5 days. Placing a piece of white bread into the container can help keep them soft. FREEZE. Place cooled cookies in a freezer storage bag, using parchment paper or wax paper to separate layers, and freeze for 1-2 months.
Recipe Video Recipe Video
