Bite-Sized Brown Butter Chocolate Chip Cookies
These Bite-Sized Brown Butter Chocolate Chip Cookies are a delicious twist on a classic favorite! Rich, nutty, and perfectly sweet!
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon flaky sea salt
- 2 sticks unsalted butter (16 tablespoons; 8 ounces)
- 1 cup dark brown sugar
- 2 tablespoons dark brown sugar
- 1/2 cup granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs (at room temperature)
- 2 1/2 cups mini chocolate chips
Instructions
- Start by placing the two sticks of unsalted butter in a saucepan over medium heat. Allow it to melt, stirring frequently. Once it reaches a nutty aroma and has a deep amber color, remove it from the heat and let it cool slightly.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and flaky sea salt.
- In another large bowl, combine the browned butter, dark brown sugar, and granulated sugar. Beat them together until creamy. Add in the vanilla extract and eggs, mixing until fully combined.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the mini chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, portion out the dough onto the prepared baking sheet, leaving enough space between each cookie. Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- Using quality ingredients can significantly impact flavor.
- Chilling the dough is crucial for the best texture.
- These cookies can be frozen for up to 3 months.