Big Brown Butter Chocolate Chip Cookies

5 from 1 vote

Big Brown Butter Chocolate Chip Cookies

Make these soft, chewy and thick Big Brown Butter Chocolate Chip Cookies with beautiful pockets of melted chopped chocolate and an oversized look for the perfect sweet bite.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert, Snack

Keyword: baked, brown butter, chocolate, chocolate chip, cookies, dessert, easy, gluten-free, sweet

Servings: cookies

Calories: 472kcal

Author: Shanika

Ingredients

COOKIES:

1 ½ cups organic all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
Pinch of ground cinnamon
½ cup unsalted butter
½ cup organic brown sugar
¼ cup organic cane sugar
1 egg, at room temp.
1 teaspoon vanilla extract
1 (4 oz.) chocolate bar, chopped (I like to use semi-sweet; You can also use chocolate chips)

US Customary - Metric

Instructions

TO MAKE THE BROWN BUTTER:

In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool completely.

TO MAKE THE COOKIES:

Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, add in the cooled brown butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture becomes combined and wet. Add in the egg and vanilla, and continue to mix until combined.
In a bowl, add together the flour, baking soda, baking powder, and cinnamon, whisking together until combined.
With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the amount of chopped chocolate.
Using a medium-size scoop, scoop (about 2 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. Add additional chopped chocolate (if desired), pressing them in each cookie slightly----for extra fudge.
Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown. NOTE: I like to do the "banging method" 1-2 times (once during the 10 minute mark) to help the cookies drop down a bit. See Notes!
Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
Enjoy with your favorite glass of dairy-free milk.
Bon Appetit!

Notes

STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
GLUTEN-FREE OPTION: To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour.

Nutrition