How do I get the perfect brown butter flavor?

The key to epic brown butter is to cook it slowly over medium heat, stirring occasionally, until it reaches a rich, nutty aroma and the color is a deep golden brown. Be careful not to let it burn!

Can I use salted butter instead of unsalted?

You can, but I'd recommend sticking with unsalted butter for this recipe. That way, you have more control over the amount of salt in the final cookies. Salted butter can sometimes make the cookies taste a little unbalanced.

How do I keep the cookies soft and chewy?

The secret is in the combination of brown sugar and just the right amount of baking time. The brown sugar helps keep the centers nice and soft, while the short baking time (10-12 minutes) ensures they don't dry out.

Can I make the dough ahead of time?

Absolutely! The dough can be made up to 3 days in advance and stored in the fridge. Just let it come to room temperature before scooping and baking. This is a great way to get a head start on your cookie baking.

Why are my cookies spreading too much?

If your cookies are spreading too much, it could be because the dough was overworked or the butter wasn't cooled enough before baking. Try chilling the dough for 30 minutes before scooping, and be gentle when mixing the ingredients.

BROWN BUTTER COOKIES FOR EASY HOMEMADE DESSERTS

Ingredients

• 1 cup (2 sticks) unsalted butter

• 1 cup brown sugar, packed

• 1/2 cup granulated sugar

• 1 large egg

• 1 large egg yolk

• 2 teaspoons vanilla extract

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup chocolate chunks

Instructions

In a medium saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
In a mixing bowl, combine the brown butter, brown sugar, and granulated sugar until smooth.
Add the egg, egg yolk, and vanilla extract; mix until well combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture until just combined.
Fold in the chocolate chunks.
Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, chill the dough for at least 30 minutes. You can also use a mix of chocolate chips and chunks for added texture.

Author: Astrid
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Chicken Dinners & Wings 🍗
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: cookies, dessert, brown butter, chocolate