There’s nothing like a classic, soft and chewy chocolate chip cookie. Everyone loves chocolate chip cookies.
But, sometimes it’s fun to add a little twist to a classic. In this case, these cookies are getting an upgrade! By swapping in brown butter for regular unsalted butter, we’re adding a nutty aroma and flavor to these sweet treats.
It’s a very subtle addition, but it’s sooooo good!
This recipe makes 12 cookies, but the recipe is easy to double, triple, quadruple… you get the picture!
- 1/2 cup brown butter at room temperature (use unsalted butter for this)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups all-purpose flour, sifted
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup of semi-sweet chocolate chips (I used Ghirardelli)
- First, we have to make the brown butter. In a saucepan on low-medium heat, let the butter simmer and constantly stir the butter. In about ten minutes or so, the butter will have a nutty aroma and dark color to it. Immediately transfer the butter to a heatproof container and let it come to room temperature. (Tip: Put the butter in the freezer to solidify)
- In a stand mixer, cream together the brown butter, brown sugar, and white sugar on low speed.
- Then, add in the egg and vanilla extract and continue mixing.
- In a separate mixing bowl, sift together the flour, sea salt, and baking soda.
- Combine the flour mixture with the wet ingredients in the stand mixer and mix until just incorporated. Fold in the chocolate chips into the dough and refrigerate the dough for about 30 minutes so that it is easier to work with.
- Preheat the oven to 350 F, and line a cookie sheet with parchment paper.
- Use a cookie scoop (you can use a tablespoon, too) to scoop out dough and roll into balls. Place on the cookie sheet about 2 inches apart. You should end up with about 12 cookies.
- Bake for 10-12 minutes. Immediately transfer to a wire rack to let cool.
Store in an airtight container