Brown Butter Cookies (Print Version)
Soft, chunky cookies packed with brown butter richness and triple chocolate chips—a fancy twist on a beloved favorite!
# Ingredients:
→ Core Ingredients
01 -
1 large room-temp egg
02 -
1/2 teaspoon pure vanilla extract
03 -
1/2 cup packed brown sugar + 2 tablespoons more
04 -
1/2 cup unsalted browned butter (Danish Creamery preferred)
05 -
2 tablespoons granulated white sugar
→ Dry Stuff
06 -
1 and 1/3 cups all-purpose flour, lightly scooped
07 -
1/4 teaspoon table salt
08 -
1/2 teaspoon baking soda
→ Add-ins & Toppers
09 -
1/3 cup milk chocolate chips
10 -
1/3 cup semisweet chocolate chips
11 -
1/3 cup white chocolate chips
12 -
Optional: sprinkle of sea salt flakes
# Steps:
01 -
Cube the butter into smaller pieces. Melt it over medium heat in a sturdy pan, stirring nonstop. Stop when it turns golden with a nutty smell, and pour into a bowl to cool off.
02 -
Heat oven to 350°F. While the browned butter cools, sift the dry stuff so it's ready to mix.
03 -
Mix the cooled browned butter with sugars until blended. Stir in the egg and vanilla until smooth. Gently blend in the dry mix, and finish by folding in the chocolate chips.
04 -
Scoop dough into 1/4 cup balls and space them on the sheet pan. Add a few semisweet chips to the tops of the scoops. Save the white and milk chocolate for later.
05 -
Bake about 6 cookies per tray for 10 minutes. Edges should be golden while centers still look underbaked. Use a round cutter if needed to tidy their shape.
06 -
Top cookies with the extra chocolate chips while they're hot. Let them cool a bit before digging in.
# Helpful Notes:
01 -
Bake dough right away, it doesn’t keep in the fridge.
02 -
Cookies will appear soft, but firm up after cooling.
03 -
Store baked cookies in the fridge; they'll last 3–5 days.