Small Batch Brown Butter Chocolate Chip Cookies
One of my favorite chocolate chip recipes by far. I’ve always avoided recipes that call for brown butter but I decided to give it a try and let me tell you, these did not disappoint. They’re crispier on the edges and soft in the center, filled with chocolate chips but you can add any amount to your liking. #cookies #dessert #foodie #sweettooth #baking #bakery #chocolatechipcookies #homemade #fromscratch #Lemon8Diary
Ingredients;
• 1 stick Unsalted Butter (113g)
• 1/2 c. Brown Sugar, Dark (100g)
• 1/4 c. Granulated Sugar (50g)
• 1 egg, room temp
• 1/2 tsp. Vanilla
• 1 1/3 c. All Purpose Flour (160g)
• 3/4 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/2 tsp. Salt
• 3/4 c. + 2 Tbsp. Semi-Sweet Chocolate (150g)
Directions;
1) In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
2) Transfer the brown butter to a medium mixing bowl and set it in the freezer for 5 minutes to chill, it’ll most likely be warm to the touch but shouldn’t be hot. You should be left with at least 90g of brown butter. If you have a little less, just add some water until you reach 90g.
3) Once the butter has cooled down a bit, whisk in both sugars.
4) Whisk in egg and vanilla until well combined.
5) Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
6) Add in the chocolate and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.
7) Preheat oven to 350.
8) Scoop out heaping 3tbsp scoops of the cookie dough (if you chilled the dough longer, you may need to wait 10-20 minutes for it to become soft enough to scoop)
9) Evenly space out cookie dough balls on a parchment lined cookie sheet and top with extra chocolate.
10) Bake for 12-14 minutes, or until edges of the cookies start to turn golden brown.
11) Let the cookies sit on the hot baking tray for at least 5 minutes before transferring to a wire rack to cool. Sprinkle with flaky sea salt and enjoy!
📒Notes:
- I made the cookies a little smaller using a cookie scoop. This batch made about 13 cookies.
- I did not have dark brown sugar at the time so I used light brown sugar instead, the cookies will be a lot lighter in color but it still works! However, I have made these both ways and I can say I prefer using dark as it brings out the flavor a lot more.
- Adding flaky sea salt once your cookies are done is optional!
- I put them in the oven for 13 minutes but keep in mind, every oven is different. They should be slightly gold brown on the edges but still a little undercooked in the center. They will harden overtime!
Ever wondered what makes a chocolate chip cookie truly unforgettable? For me, it all comes down to two things: that rich, nutty brown butter flavor and the joy of a small batch. I used to be intimidated by browning butter, but once I tried it, there was no going back! It adds such a depth of caramel-like notes that truly elevates these homemade chocolate chip cookies from good to absolutely incredible. Let's talk about browning butter – it's easier than you think! The key is patience and a watchful eye. Start with a light-colored pan so you can really see the butter change. Melt your unsalted butter over medium heat, stirring gently. First, it will melt, then foam. Keep stirring, and you'll see tiny golden-brown flecks forming at the bottom. That's the good stuff! As soon as it smells nutty and has a deep amber color, take it off the heat immediately. Those little brown specks are packed with flavor. Don’t let it burn! This simple step makes all the difference in these small batch brown butter chocolate chip cookies. Achieving that perfect cookie texture is another game-changer. We're aiming for those beautiful golden-brown edges that offer a delightful crispness, while the center remains wonderfully soft and chewy. My top tip? Don't overbake! Keep an eye on them, and pull them out of the oven when the edges are just set and golden, but the middle still looks a little soft. They’ll continue to cook slightly on the hot baking sheet. Another secret for that perfect texture and those irresistible melted chocolate chips is letting them rest on the baking tray for a few minutes before transferring them. Speaking of transferring, the cooling rack isn't just for show – it's crucial! Moving your fresh baked butter cookies to a wire rack allows air to circulate all around them, preventing the bottoms from getting soggy and ensuring they cool evenly. This helps maintain those lovely crispy edges and soft centers we all crave. And for a final touch that truly makes these cookies shine, a sprinkle of flaky sea salt just after they come out of the oven is a must. It beautifully contrasts with the sweetness of the chocolate and enhances the brown butter flavor. The beauty of a small batch recipe like this is that you can enjoy homemade brown butter cookies whenever a craving strikes without being overwhelmed by dozens of cookies. It’s perfect for a cozy night in, or when you just need a little sweet treat for yourself or a few friends. Plus, using quality ingredients makes a world of difference. You'll taste the love in every bite of these golden brown homemade cookies. Experiment with your favorite type of chocolate – I love semi-sweet, but dark or even milk chocolate chips would be delicious too! Enjoy baking these delightful treats!
These are amazing cookies! I was having a craving, the brown butter 🔥🥰