So this is exactly the same as the foolproof chocolate chip cookie recipe—except with brown butter (a serious game-changer). It’s a simple step that makes all the difference. This is very similar to a lot of brown butter chocolate chip cookie recipes online—such as Bon Appetit, Tasty, and more—but kind of simplified… because simple is best when it comes to chocolate chip cookies. Just use good quality ingredients and you’re gold.
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1 egg
- splash of vanilla essence/extract
- 1 and 1/4 cup (185g) all-purpose flour
- 1/2 tsp baking soda
- dark chocolate, chopped into chunks
- Over low heat, melt butter over the stove. While whisking, continue to cook butter until it foams then subsides. The butter will eventually become lightly browned and specks will form at the bottom of your pan. It’s done when it has a nutty aroma—pour it into a bowl to avoid cooking any further and burning.
- Combine brown butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand.
- Add in egg and vanilla essence/extract, and stir until smooth.
- Sift flour and baking soda into wet ingredients and gently fold in. Take care not to over mix, which will result in too much air incorporated into your dough—resulting in flat cookies.
- Fold in your chocolate chunks.
- Cover and chill dough in the fridge for at least 15-20 minutes, then preheat oven to 180 degrees Celcius.
- Using an ice-cream scoop, scoop out mounds of dough onto a baking sheet, leaving at least two inches between each cookie. You can also add extra chocolate chunks to your cookie dough mounds.
- Bake for 12-15 minutes or until the edges of your cookies are browned.
- Let cool (they’ll fall apart if they’re piping hot, but you can enjoy them while warm) before eating.
- You’re done!