Brown Butter Chocolate Chip Cookie Recipe
Make the best brown butter chocolate chip cookie recipe you’ll ever taste with just nine ingredients in under an hour. No chilling required!
Servings: 16 cookies (or 8 larger cookies)
Calories: 200kcal
Equipment
1 Large Cookie Scoop
Ingredients
- ½ cup butter
- ¼ cup brown sugar - substitute with coconut sugar if desired
- ⅓ cup sugar
- 1 egg - room temperature
- 2 teaspoon vanilla extract
- 1 ⅓ cup oat flour sub all purpose or gluten free 1:1
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup chocolate chips I used mini
Instructions
- Add the butter to a skillet over medium heat and bring to a boil. Stir continuously as the butter develops a layer of foam and then eventually turns a golden brown color. Remove the skillet from the heat and let the butter cool for 15 - 20 minutes.½ cup butter
- Preheat oven to 350 F. In a large bowl add browned butter, brown sugar, and sugar. Mix well with a hand mixer or stand mixer until the sugar is well blended into the butter.¼ cup brown sugar - substitute with coconut sugar if desired, ⅓ cup sugar
- Add the egg and vanilla extract to the bowl and mix well to incorporate.1 egg - room temperature, 2 teaspoon vanilla extract
- Add the oat flour, baking soda, and sea salt to the bowl and gently mix into the dough. You can use a mixer on low speed for this or a rubber spatula. Be sure not to overmix this step and only mix until no flour clumps remain.1 ⅓ cup oat flour, ½ teaspoon sea salt, ½ teaspoon baking soda
- Add the chocolate chips to the bowl and fold into the dough to disburse.1 cup chocolate chips
- Use a large cookie scoop to scoop the dough into cookies on a parchment paper lined baking sheet. Leave at least 2 inches between each cookie so they have room to spread in the oven. Bake for 12 - 15 minutes until the edges are golden brown and the centers of the cookies are slightly set.
- While the cookies are still warm, use a large circular cookie cutter to form the cookies into a perfect circle or use a fork to gently press the edges of the cookie towards the center. This is optional but helps to create a perfectly circular shape. Add some flaky sea salt on top of each cookie (optional) and allow them to cool completely on the baking sheet before enjoying!
Notes
Storage : Store leftover cookies in an airtight container or sealable bag at room temperature for up to 5 days or in the fridge for up to 1 week. You can also freeze cooled cookies for up to 3 months. I recommend placing a sheet of parchment paper between each cookie to prevent them from clumping together. Then, thaw at room temperature or in the refrigerator when you’re ready to serve.
Make Ahead : Store the prepared unbaked cookie dough wrapped tightly in plastic wrap in the fridge for up to 5 days. Or, flash freeze the cookie dough balls on a baking sheet, transfer them to a sealable bag, and freeze for up to 3 months. Then, just bake from frozen, adding a few minutes as needed.
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 177mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 259IU | Calcium: 27mg | Iron: 1mg