There's no such thing as too many chocolate chip cookie recipes. Sometimes you want crispy cookies, sometimes you want gooey. You might want one chocolate chip cookie with pecans, or one with oatmeal. There are so many ways to make chocolate chip cookies and they're all good. We've got a recipe that uses two simple twists to create an amazing rich flavor. You're definitely going to want these brown butter chocolate chip cookies in your personal cookbook.
The key to these cookies is browned butter, which is just melted butter that you allow to toast to an amber color. Browning butter gives it a deep, caramel-like taste, which adds a lovely flavor to the chocolate chip cookies. Melt the unsalted butter in a saucepan over medium heat, swirling it around so that it doesn't burn. The butter is done when it's golden brown and has a nutty aroma. Don't walk away during this part of the process--the butter can go from perfectly golden to burnt in no time flat. Let the butter cool to room temperature before you add it to the other ingredients.
The rest of the ingredients go together like standard chocolate chip cookies. Don't forget the cinnamon when you mix together the dry ingredients. It adds more of a sweet-spicy flavor that balances the brown butter and chocolate. In a large mixing bowl (or stand mixer bowl), mix the browned butter, granulated sugar, and brown sugar together until smooth, then add the eggs and vanilla. Slowly add the flour mixture into the butter mixture, mixing on low speed, then fold in the chocolate chips with a spatula or spoon. Refrigerate dough for 30 minutes to firm up while the oven preheats.
Lightly grease cookie sheets, or line them with parchment paper, then spoon out the cookie dough onto the baking sheets. Bake until the edges of the cookies are slightly browned, a total time of about 12 minutes. Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack.
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Brown Butter Cinnamon Chocolate Chip Cookies
- 16 tbs butter
- 2 1/4 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbs cinnamon
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 1/2 tsp vanilla extract
- 12 oz chocolate chips
- In a medium saucepan over medium heat, brown the butter. As the butter melts, swirl it around or stir it to prevent burning. The butter will froth during the browning process. Once the froth has dissipated, the butter should be golden brown and ready to remove from heat. Transfer to a heat-resistant bowl as soon as done to prevent further cooking. Set aside and allow to cool to room temperature.
- In a separate bowl, combine flour, salt, baking soda, and cinnamon.
- In a large mixing bowl (or stand mixer bowl), cream butter and sugars together until smooth.
- Add the eggs and vanilla, beating on medium to combine.
- Slowly add the flour mixture into the butter mixture, mixing on a low speed. Continue until all the dry ingredients are only just incorporated.
- Fold in the chocolate chips with a spatula or spoon.
- Refrigerate dough for 30 minutes to firm up.
- Preheat oven to 350 F.
- Lightly grease cookie sheets, or line them with parchment paper. Then spoon out dough in heaping tablespoonfuls until all the dough has been distributed. Separate the cookies by at least 2 inches.
- Bake until the edges of the cookies are slightly browned, about 12 minutes. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack.