These cookies blend the nutty allure of browned butter with caramel notes of brown sugar to create an exceptional treat, echoing the appeal of Broma Bakery Brown Butter Chocolate Chip Cookies. With semisweet chocolate chips thoughtfully embedded, each bite reveals layers of flavor that spark curiosity and invite shared enjoyment.

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I’ve always had a thing for turning simple ingredients into something magical. I remember the first time I browned 1 cup of unsalted butter until it was a true nutty color and thought, “This could be the game changer.” So I decided to bring my best browned butter chocolate chip cookies to life.

I mixed in 1 cup of packed light brown sugar with 1/2 cup granulated sugar and then added 2 large eggs at room temperature along with 2 teaspoons vanilla extract for that extra kick of flavor. Next, I combined 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt and folded in 2 cups semisweet chocolate chips.

I based my technique on some of the best ideas out there, inspired by experiences with Broma Bakery treats. Trust me, if you’ve ever craved cookies that break the mold, you’re in for a real treat.

Why I Like this Recipe

I love this recipe because first off, the browned butter gives it a deep, nutty flavor that sets it apart from your regular chocolate chip cookies. Its taste is so rich and tasty that I can never get enough. Also, I like how the mix of light brown sugar and granulated sugar creates a balanced sweetness that isn’t overwhelming and makes every bite feel indulgent. Another reason is that the texture is perfection for me—the edges come out crispy while the middle stays soft, making it just right for enjoying with a glass of milk. Lastly, the recipe is pretty straightforward so it’s easy to follow even when I’m messing around in the kitchen and not super focused on details.

Ingredients

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Butter is high in fats and lends a rich, nutty flavor that makes cookies indulgent.
Light brown sugar adds moisture and sweet caramel notes, boosting browning and chewy texture.
Eggs provide structure and protein, helping bind ingredients well and create soft cookies.
All-purpose flour is mainly carbs that give the cookies body while keeping them tender.
Semisweet chocolate chips add bursts of sweetness and slight bitterness, balancing flavors perfectly.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, browned until it’s a nutty color

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs at room temperature

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

How to Make this

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1. Preheat your oven to 375°F and line a few baking sheets with parchment paper.

2. In a small saucepan, melt the butter over medium heat, stirring constantly until it turns a nutty brown color, then let it cool a bit.

3. In a big mixing bowl, mix the browned butter with the light brown sugar and granulated sugar until its well combined.

4. Beat in the eggs one at a time and stir in the vanilla extract.

5. In another bowl, whisk together the all-purpose flour, baking soda and salt.

6. Gradually add the dry ingredients to the wet mixture and stir until just combined, careful not to overmix.

7. Fold in the semisweet chocolate chips ensuring they are evenly distributed.

8. Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake for 10 to 12 minutes, until you see the edges turning a nice golden brown but the centers still look a bit soft.

10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, then enjoy!

Equipment Needed

1. Oven (preheated to 375°F)
2. Baking sheets lined with parchment paper
3. Small saucepan for browning the butter
4. Large mixing bowl for combining the browned butter and sugars
5. Separate bowl for whisking the dry ingredients (flour, baking soda, salt)
6. Measuring cups and spoons for accurate ingredient portions
7. Whisk for mixing the dry ingredients
8. Spatula for stirring and folding in the eggs, vanilla, and chocolate chips
9. Tablespoon or cookie scoop for portioning the dough onto the baking sheets
10. Wire rack for cooling the cookies after baking

FAQ

Q: How do i know when the butter is properly browned? A: Just watch for a nutty color and aroma. When it looks deep golden and smells like toasted nuts, it's ready. Be careful cause it can go from perfect to burnt really fast.

Q: Can i use salted butter instead? A: You could, but the recipe is made for unsalted butter so you know exactly how much salt goes in. If you use salted, reduce the extra added salt a bit.

Q: What’s a great tip for chewier cookies? A: Chill the dough for about 30 minutes before baking. It helps the cookies keep their shape and gives you that perfect chewy texture.

Q: How should i store these cookies? A: Store them in an airtight container at room temperature for 3-4 days. If you want them to last longer, you can freeze them and defrost as needed.

Q: Can i freeze the cookie dough? A: Sure, you can scoop the dough into balls and freeze them. Just add a couple more minutes to the baking time if you bake them straight from the freezer.

Cookierecipe,Brownedbuttercookies Recipe Substitutions and Variations

Unsalted butter: you can use salted butter instead but reduce the added salt a bit so it doesn’t get too salty.
Light brown sugar: you might try dark brown sugar which gives a deeper molasses flavor, its a neat swap.
Eggs: in a pinch, mix 1 tablespoon of flaxseed meal with 3 tablespoons water to replace each egg.
Baking soda: if you dont have any, try baking powder instead and use about 3 times the amount for the right rise.
Semisweet chocolate chips: you could substitute with dark chocolate chips or even a chopped chocolate bar for a slightly different texture.

Pro Tips

1. Watch the butter closely when you’re browning it. If it gets too hot it might ruin the eggs by cooking them when you add them later so be sure to cool it off a bit before mixing it in.
2. Mix the dough just until the ingredients are combined. Over stirring the flour can make your cookies tough instead of giving you that chewy texture you want.
3. Use a cookie scoop if you have one. It helps make sure that all your cookies are the same size and bakes evenly.
4. Let your cookies chill on the baking sheet for a minute or two after taking them out of the oven. This gives them time to firm up a bit so they don’t break when you move them.

Cookierecipe,Brownedbuttercookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

284

kcal

Equipment: 1. Oven (preheated to 375°F)
2. Baking sheets lined with parchment paper
3. Small saucepan for browning the butter
4. Large mixing bowl for combining the browned butter and sugars
5. Separate bowl for whisking the dry ingredients (flour, baking soda, salt)
6. Measuring cups and spoons for accurate ingredient portions
7. Whisk for mixing the dry ingredients
8. Spatula for stirring and folding in the eggs, vanilla, and chocolate chips
9. Tablespoon or cookie scoop for portioning the dough onto the baking sheets
10. Wire rack for cooling the cookies after baking

Ingredients

1 cup (2 sticks) unsalted butter, browned until it's a nutty color
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Directions

Preheat your oven to 375°F and line a few baking sheets with parchment paper.
In a small saucepan, melt the butter over medium heat, stirring constantly until it turns a nutty brown color, then let it cool a bit.
In a big mixing bowl, mix the browned butter with the light brown sugar and granulated sugar until its well combined.
Beat in the eggs one at a time and stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking soda and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined, careful not to overmix.
Fold in the semisweet chocolate chips ensuring they are evenly distributed.
Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until you see the edges turning a nice golden brown but the centers still look a bit soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, then enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.