Brown Butter Chocolate Chip Cookie

My best ever chocolate chip cookies (that are soft, chewy and always turn out) now have a brown butter equivalent! You’re going to LOVE these brown butter chocolate chip cookies.

4.94 from 15 votes

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Prep Time: 20

Cook Time: 10

Servings: small cookies

Calories: 61kcal

Ingredients

3/4 cup (167g) salted butter, browned
1/2 cup (115g) granulated sugar
1/2 cup (123g) brown sugar
1 egg
2 tbsp milk
1 tbsp vanilla
2 cups (304g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (300g) chocolate chips, chopped

Instructions

In a medium saucepan over low heat, melt the butter completely.
3/4 cup (167g) salted butter, browned
Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
Pour the brown butter into the bowl of your stand mixer or into a large bowl.
Preheat the oven to 350° F (180°C).
Add the granulated sugar and brown sugar to the bowl and mix thoroughly for 1 minute.
1/2 cup (115g) granulated sugar, 1/2 cup (123g) brown sugar
Add the egg, milk and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
1 egg, 2 tbsp milk, 1 tbsp vanilla
Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
2 cups (304g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
Fold in the chopped chocolate chips, until evenly distributed.
1 1/2 cups (300g) chocolate chips, chopped
Allow the cookie dough to rest for 10 minutes.
Once the dough has rested, scoop the dough into 1 1/2 tbsp portions (#40 scoop) for small cookies or 3 tbsp portions (#24 scoop) for large cookies.
Arrange on a parchment lined cookie sheet. Bake at 350° F (180°C) until the cookies have spread and the edges are turning golden brown. For small cookies, 7-9 minutes. For large cookies, 9-11 minutes.
Allow the cookies to cool on the cookie sheet for 15 minutes before serving.
Enjoy!

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