Brown Butter Chocolate Chip Cookies – a delicious recipe with unsalted butter, sugar, brown sugar, flour, rolled, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place half of the butter in a small saucepan over low heat. Brown the butter until its a hazelnut brown. It will melt, foam up, and then the foam will clear and it will just be clear yellow and bubble a little. Keep an eye on it.
2
Once the (whitish) milk solids burn a light brown and the butter smells nutty, remove it from the heat and combine it with the rest of the butter in a large bowl.
3
Add the granulated and brown sugar to the bowl with the butter and cream everything together with a wooden spoon or mixer until light and fluffy. Add the eggs one at a time, combing well after each addition. Then mix in the vanilla.
4
Add the flour, (ground) oatmeal, salt,baking soda, and baking powder and mix just until incorporated. Fold in the chocolate and refrigerate for at least an hour.
5
Preheat the oven to 375F or 190C. Line a baking sheet with parchment paper. Drop rounded heaping teaspoons of dough onto the parchment-lined baking sheet and bake 9-10 minutes. The edges will not be any darker than the centers, so don't worry about pulling them out too early.
6
Let then cool for a few minutes and transfer to a cooling rack. ENJOY!
1712
kcal
Calories
77
g
Fat
239
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup unsalted butter, 1 cup granulated sugar, 1 cup dark brown sugar, 2 cups flour, and more.
Yes, Brown Butter Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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