Brown Butter Chocolate Chip Cookie Recipe

These Brown Butter Chocolate Chip Cookies are soft, thin, chocolatey, and packed with different flavours. Well, where do I start with all the other flavours?

About This Recipe

• This recipe has a few ingredients that enhance the flavour of the cookies. One outstanding ingredient is brown butter. See this post to learn how to make brown butter: Brown Butter Frosting. Browning the butter evaporates the water content and cooks the fat content. This process brings out a nutty flavour that adds a unique flavour to any recipe.
• The other element that adds a ton of flavour to these cookies is Molasses. Molasses has a deep earthy flavour, creating a depth in the cookies' flavour. It also makes these Brown Butter Chocolate Chip Cookies extra soft and moist.

• This recipe also contains cinnamon and ginger. Cinnamon is a spice that always stays in the back and creates a warm and rich flavour. You can remove the spices from the recipe, but I strongly recommend using them to enhance the flavour.
• I am using Mini Chocolate Chips only because I like their delicate and soft look. Feel free to use large chocolate chips.
• This recipe also uses brown sugar. Brown sugar contains molasses, and that is why brown sugar is wet and brown in colour. Brown sugar contributes to the cookies' softness and their beautiful brown colour.
• The other ingredients are very basic, which we usually use in other cookie recipes. That includes all-purpose flour, baking soda, egg, and vanilla extract.

How To Make The Brown Butter Chocolate Chip Cookies

• Start by browning the butter. Place the butter in a light-coloured saucepan. Light colour to be able to see the browning process and remove it from the heat before burning the butter. Let the butter cool down slightly.
• Use the paddle attachment, add the brown sugar to the butter and beat until well blended.
• Add the egg and vanilla extract and mix well.
• Add the molasses and mix.
• In a separate bowl, mix all the dry ingredients and add to the above mixture. Use a rubber spatula to fold the dry ingredients in.
• At the end, add the mini chocolate chips and mix.
• Cover the cookie dough and refrigerate it for one hour.

• Preheat the oven to 350F, and line the baking sheets with parchment paper.
• Scoop the dough onto the baking sheet as the size of a small tangerine.
• Leave a 2-inch space between the cookie dough balls, and sprinkle their top with a few more chocolate chips.
• Bake them for 8-10 minutes.
• Turn the baking sheet halfway through the baking.
• Cookies are ready when their edges are set, but the center is still soft and underbaked looking. Cookies keep baking after they are out of the oven. Do not overbake them.
• Immediately after bringing them out of the oven, using a large round cookie cutter, go around the edges, and round up the uneven edges.
• Let them cool down on the baking sheet, then transfer them to the cooling rack.

See more related recipes here;

Cinnamon Bun Cookies,

Oreo Chocolate Cookies,

Chocolate Shortbread Cookies

📖 Recipe