Brown Butter Chocolate Chip Cookies

This is absolutely one of my favorite quick sweet treats to make for Stephen and I when we're craving chocolate. This recipe comes together pretty quickly and is a great make-ahead if you just want to keep cookie dough in the refrigerator to bake later in the week.

I've tried out several different chocolate chip cookie recipes looking for the perfect combination of chewy, caramelized, and chocolatey. I love my cookies to be ooey gooey and chewy with a little crunch. Using both brown sugar and granulated sugar helps with just that. Another reason why I love whipping up a batch of these cookies is because, all the ingredients are items that I always have in my pantry. Baking is so much easier when using staple pantry ingredients.

These cookies are great for a game night with friends, a cozy night movie night, or just a mid-week pick-me-up treat. This recipe is inspired by Dzung Lewis of Honeysuckle's chocolate chip cookies.

Gather ingredients. The wet ingredients include: 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla. The dry ingredients include: 1/2 teaspoon of kosher salt, 1/2 teaspoon of baking soda, and 1 1/3 cup of AP flour. I used 1 cup of chopped chocolate and chocolate chips. Using a blend of chopped chocolate and chocolate chips gives the cookies those puddles of chocolate that I absolutely love!

If you've never had brown butter cookies; once you try it, you'll never want to make cookies again without doing it. Browning the butter gives it that extra bit of nuttiness and that much more flavor. It enhances the cookies overall, and makes it special. I buy butter in bulk and store it in the freezer. From the freezer, I add a whole stick of butter into a small sauce pan on medium-high heat, and stir to help encourage the butter to evenly melt. Once the butter is melted, it will begin to foam and sizzle. Continue stirring until the foam starts to subside. The process of browning butter to burned butter can happen pretty quickly, so keep an eye on when the milk solids appear to look toasty. Once the butter starts to brown, remove from the heat and continue to stir. The smell of brown butter is arguably one of the best smells ever. So nutty and caramelized, yum! Transfer the browned butter from the saucepan into a separate bowl to cool prior to adding it to the cookie mixture.

In a large mixing bowl add the wet ingredients and mix together thoroughly. Once the brown butter is cool to the touch, add to the wet ingredients.

Chop the chocolate bar into bite-size pieces and set aside. In a small separate bowl whisk together the dry ingredients until thoroughly combined. Combine the dry ingredients with the wet ingredients and mix until barely combined. Add the chocolate chips and chopped chocolate bar. Reserve some of the chopped chocolate to add to the formed cookie dough.

Okay, so here's probably the hardest part of the recipe… the chill time! Yes, the chill time is needed prior to baking. The waiting is tough, but so necessary to the final product. Chill the cookies for a minimum of 30 minutes prior to baking. The cookies can be stored in the refrigerator for several days prior to baking. Usually I like to bake only a few cookies and save the rest of the dough in the refrigerator to cook throughout the week.

Cookies can be chilled on the baking sheet in the refrigerator while the oven is pre-heating. Set the oven to 350 degrees Fahrenheit. Once the cookies have chilled, bake for 10-12 minutes. Allow cookies to cool on the baking sheet for a couple minutes and enjoy! The perfect combination of gooey chewy carmelized chocolately cookies!

Recipe card below:

Thanks for reading along!

With Love,