Browned Butter Chocolate Chip Cookies- Soft chocolate chip cookies that are overflowing with chocolate chips and made with a cup of nutty browned butter. Grab a cold glass of milk for these lovelies!
Ingredients Needed:
- Flour + Baking soda + Salt
- Butter ( real, not margarine!)
- Sugar: Both white and brown
- Eggs
- Plain Greek yogurt
- Vanilla
- Chocolate chips
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Plain Greek Yogurt: If you don’t have any on hand, plain sour cream or a neutral tasting oil will work.
Chocolate Chips: I prefer dark chocolate chips in our desserts. However, regular semi-sweet taste just as good in these.
Recipe Notes:
- Don’t forget to refrigerate the dough after mixing. You will need to do this for about 2 hours. You can refrigerate the dough longer, if you desire. However, you may need to let the dough come to room temperature before using.
- It’s also important to let the cookies sit and cool on the baking sheet for about 15 minutes before removing them. This helps firm up the cookies and they do continue to cook just a smidgen. You can also avoid mushy cookies with this step.
- Browned Butter? Yes. It’s a process of melting butter and will give any recipes a lovely nutty flavor. You will need to use real butter for this process. Margarine may burn. You can check out more detailed instructions on how to brown your butter in this post.
More Browned Butter 🤎
linking up and weekend potluck
Browned Butter Chocolate Chip Cookies
Soft chocolate chip cookies that are overflowing with chocolate chips and made with a cup of nutty browned butter.
Ingredients
- 2 1/2 cups flour
- 1/2 tsp baking soda
- dash of salt
- 1 cup (2 sticks) real butter
- 1/2 cup sugar
- 1 1/2 cups brown sugar
- 1 tsp vanilla
- 1 TBSP plain Greek yogurt
- 2 eggs
- 1 1/2 cups chocolate chips
Instructions
- In a bowl, whisk together flour, baking soda and salt. Set aside.
- In a saucepan, melt butter over medium heat. Cook butter until it is a toasty brown color. Once the butter has a nutty-aroma, remove from heat and let it cool for 5-10 minutes
- In a mixing bowl, beat both sugars with eggs. Beat to combine. Add in vanilla, yogurt and cooled browned butter. Beat to incorporate.
- Gradually add in flour mixture and beat to combine. Be sure to scrape the sides of the bowl, as you mix. Stir in chocolate chips. Refrigerate dough for 2 hours.
- When you are ready, preheat your oven to 350 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
- Scoop 1/4 cup of cookie dough and roll into a ball. Place on prepared baking sheet. Repeat with remaining dough.
- Bake or 10-11 minutes. Once they are done, let them sit on the baking sheet for 15 minutes before removing. Then, cool completely on a wire rack.
Recommended Products
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Cuisinart Precision Master 5.5qt Stand Mixer - Silver Lining - SM-50BC -
Checkered Chef Cooling Racks for Baking - Baking Rack Twin Set. Stainless Steel Oven and Dishwasher Safe Wire Cooling Rack. Fits Half Sheet Cookie Pan- set of 2 -
YORLFE Silicone Baking Mat Set, 2 Pack Non-Stick Silicon Liner for Bake Pans
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 227Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 63mgCarbohydrates: 43gFiber: 1gSugar: 28gProtein: 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Tammy
Wednesday 21st of September 2022
OOh the brown butter takes these to the next level. What a fabulous treat...I love soft CCCs ^_^
Erin/Big Green House
Thursday 22nd of September 2022
It sure does Tammy! Thank you :)