I am a self-proclaimed chocolate chip cookie connoisseur and THESE BROWN BUTTER CHOCOLATE CHIP COOKIES ARE MY ABSOLUTE FAVORITE COOKIE OF ALL TIME. I think chocolate chip cookies are a “can’t-go-wrong” dessert to have after dinner, especially for a group. Nobody dislikes chocolate chip cookies and if they DO, send ’em home.
I always find it interesting to learn about how people like their cookies. You’ve got the flat, crispy cookie people and then you’ve got the soft, chewy, and fluffy people. If you’re familiar with the way I like my cookies, you know that I’m a soft, fluffy, and gooey GIRL. I am team underbaked – it’s the only way.
With chocolate chip cookies, I usually consider myself to be a purest.
The brown butter in these is a quick way to add such depth of flavor. These and my Raspberry White Chocolate Chip Cookies are my go-to’s for cookies.
It’s one of the most simple things you can do to bring your baked goods or desserts that require butter to the next level. It gives whatever you’re making so much more depth of flavor and not to mention, your home will smell truly divine during the process of making brown butter. Once the butter is browned, it will have a caramel like taste and smell – it gets a 10/10 from me.
The process of browning butter is quite simple also, it just requires a bit of patience and frequent stirring on low heat. Your butter will slowly start to turn a caramel color and then towards the end you will start to see small brown bits in the pan – that’s when you know it’s done but you can also stop before you see brown bits to have a *milder* brown butter flavor.
You can definitely use milk chocolate chips for this recipe! However, I am a firm believer that dark chocolate chips are a better chip for baking. The Trader Joe’s 72% dark chocolate baking chips in the gold bag are my absolute favorite ones to use in baking recipes – they get so melty and their flavor is to die for.
No, but yes. If you’re an eager girlie and short on time, you can skip the step of placing them in the oven. BUT if you take the extra time to cool the dough, it allows time for the fats in the dough to cool. This results in cookies that expand slower and hold their shape + texture better while baking. If you skip this step you just may end up with flatter, crispier cookies (and will need to bake them for shorter time since they won’t be going into the oven chilled).
I hope you enjoy these cookies as much as I do! Truly my fav <3 Leave a comment if you make them!