Chocolate chip cookies are my go to when baking, but can be tricky at altitude. I’ve tested lots of different recipes over the years to achieve that perfect cookie that’s crispy on the edges and soft in the center. Then when you use browned butter it just adds a little something extra special to the classic favorite. This recipe makes a small batch so that you end up with about 14-15 cookies. I’ll also show you the difference it makes using different baking techniques when making.
Browned Butter Chocolate Chip Cookies
Ingredients
- 6 tbsp butter
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- pinch salt
- 1/3 cup chocolate chips
- sprinkle sea salt
Instructions
- Pre-heat oven to 350 F and line a baking sheet with parchment paper or a silicone baking mat (this helps them not melt during baking)
- Brown the butter in a small saucepan until light brown in color and frothy. Make sure to swirl the pan often so it doesn’t burn. Allow to cool for 2 minutes.
- Mix together the brown sugar, granulated sugar and brown butter until combined. Add in the egg and vanilla and mix for about 2 minutes until it becomes thick.
- Combine the flour, baking soda and salt. Slowly add to the batter while running the mixer on low and mix until all combined. Add in the chocolate chips and mix until evenly incorporated.
- Use a small ice cream scoop and place 12-15 balls of dough about 2 inches apart on the cookie sheet.
- Bake at 350 for 8-10 minutes. Sprinkle with sea salt when you pull out of the oven. Transfer to a cooling rack right away to stop the cookies from continuing to bake.
Here’s where you have some choices depending on how you like your cookies:
– Soft, gooey in the middle bake for 8-9 mins.
– If your cookies flatten out too much when baking chill the dough for 30 minutes before baking and consider lowering your oven temperature slightly
– If you like crispy edges with perfect cracks, at 5 mins pull the cookie sheet out of the oven and bang 3 times on the counter to release any air. Bang again when done baking. This is what I did for the version in my photos
– If you like a crispier cookie bake for 10 mins and let rest of the cookie sheet for a few minutes
