Classic chocolate chip cookies kicked up a notch with nutty brown butter.
Chocolate chip cookies sound pretty basic, doesn’t it? Sometimes I get a little bored with the same ‘ole regular cookies, so experimenting with something new and tasty is always fun. I’ve added brown butter to sweet potato casseroles and rice krispies treats, so I decided to take it one step further by adding it into my chocolate chip cookies. I just love how it gives the cookies a toasted, nutty flavor!
These cookies slightly crispy on the outside, chewy on the inside, and studded with semi-sweet chocolate chips. They have become one of my favorite cookies, and I think they will be a new favorite with your friends and family too.
Share them at holiday parties and cookie swaps this year and people will be wondering what it is that makes them taste so special!
- ½ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup sugar
- 1 tsp vanilla
- 1 large egg
- 1¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 cup semi-sweet chocolate chips
- Melt butter in a small saucepan over medium heat. Reduce to low and cook until butter starts to turn light brown. Set aside in the refrigerator and chill until solid, about 1 hour.
- Beat together butter and sugars until light and fluffy, about 3 minutes. Add vanilla and egg and mix until incorporated.
- Add flour, salt, and baking soda to the wet ingredients and mix well (do not overmix). Stir in chocolate chips and mix until just combined. Refrigerate the cookie dough for at least 30 minutes.
- To bake, preheat oven to 350F. Drop cookie dough (about 2 tablespoons) onto baking sheets lined with parchment paper, and bake for 12-15 minutes, or until golden brown around the edges.
- Remove from oven and let cookies cool for 5 minutes on baking sheets before transferring to a cooling rack to cool completely.