These small-batch brown butter chocolate chip cookies are packed with rich, nutty flavor and studded with semi-sweet chocolate. The brown butter adds a deep caramel-like note to the classic cookie, while the crisp edges and chewy centers make these cookies irresistible. Perfect for when you’re craving just a few cookies but want them to be absolutely delicious. Sprinkle with a touch of sea salt to enhance the flavors, and enjoy them warm out of the oven!
Why You’ll Love This Recipe:
This small-batch recipe is perfect for satisfying those cookie cravings without making too many. The use of brown butter gives these cookies a unique richness and complexity that sets them apart from your typical chocolate chip cookie. The dough is easy to prepare, and chilling it for a short time ensures the cookies bake to perfection—crisp on the edges and chewy in the middle. Ideal for a cozy treat or sharing with a friend, these cookies are a guaranteed hit!
Perfect Occasion:
These cookies are perfect for a small gathering, a casual dessert after dinner, or even just an indulgent snack for yourself. Their rich flavor makes them ideal for pairing with a cup of coffee or tea, and they’re great for baking ahead and freezing so you can enjoy a fresh, warm cookie whenever you want.
Decoration Tips:
For an elegant finish, sprinkle the cookies with a pinch of flaky sea salt immediately after baking. You can also add a few extra chocolate chips on top of each cookie before baking for an extra chocolatey appearance. If you’re serving them for a special occasion, consider drizzling melted chocolate over the cooled cookies for a sophisticated touch.
Ingredients:
- 113g Unsalted Butter (8 tbsp.)
- 100g Dark Brown Sugar (½ cup)
- 50g Granulated Sugar (¼ cup)
- 1 Large Egg, room temperature
- ½ tsp Vanilla Extract
- 160g All-Purpose Flour (1 ⅓ cups)
- ¾ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 150g Semi-Sweet Chocolate (¾ cup + 2 tbsp)
Method:
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns amber in color and has brown specks, stirring occasionally.
- Chill the Butter: Transfer the brown butter to a medium mixing bowl and place it in the freezer for 5 minutes to cool. Ensure you have at least 90g of butter. If the amount is less, add a little water to make up the difference.
- Mix the Wet Ingredients: Once the butter has cooled, whisk in both the brown sugar and granulated sugar. Then, whisk in the egg and vanilla extract until the mixture is smooth and well combined.
- Add the Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture, folding gently with a rubber spatula until almost combined.
- Fold in the Chocolate: Add the semi-sweet chocolate chips to the dough and fold until no flour streaks remain.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C) about 15 minutes before baking. Line a baking sheet with parchment paper.
- Shape the Cookies: Scoop heaping 3 tablespoons of dough for each cookie. If the dough is too firm after chilling, let it soften for 10-20 minutes.
- Bake: Place the dough balls on the lined baking sheet, leaving space between each cookie. Add extra chocolate chips on top if desired. Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
- Round the Cookies: Immediately after baking, use a round bowl or cup to gently shape the cookies into perfect circles if needed.
- Cool: Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Finish with Sea Salt: Sprinkle the cookies with sea salt for extra flavor, and enjoy warm or cooled!
Enjoy your rich, decadent brown butter chocolate chip cookies!
