Chill the Dough:
Cover the dough and refrigerate for at least 1 hour (or up to 24 hours for enhanced flavor).
Bake the Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop the dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Brown Butter Chocolate Chip Cookies are chewy, nutty, and packed with rich chocolatey goodness! Perfect for any occasion.
Tips
For extra gooey cookies, press a few chocolate chips on top of each dough ball before baking.
If you prefer thicker cookies, chill the dough overnight for enhanced flavor and texture.
Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
Use dark chocolate chips or chunks for a more intense chocolate flavor.
How to Store
Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keep in a sealed container for up to 2 weeks.
Freezer: Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted butter?
Yes, but reduce the added salt to ¼ teaspoon.
2. Do I need to chill the dough?
Chilling helps develop flavor and prevents the cookies from spreading too much.
3. Can I freeze the cookies after baking?
Yes, store them in an airtight container for up to 3 months.
Nutritional Information
Per Cookie (approximate):
- Calories: 220 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Sugar: 18g
- Fiber: 1g
