This was my first time browning butter and using it to bake cookies. The browned butter adds a depth to the flavor of cookies in a tasty way. I’m glad that these cookies turned out so well despite it being my first time experimenting with them! I also recommend the walnut milk from Elmhurst in the photos. It’s very tasty without any artificial gums! Their oat milk is also delicious!~
These Browned Butter Chocolate Cookies were a gift to Chai as part of his Valentine’s day present. I created a personalized advent calendar for his Valentine’s day present and included these cookies as part of the treats for one of the days. Creating an advent calendar was a lot more work than I thought but it was worth it seeing the smile and joy on his face everyday! 😊
Yield: 10 large cookies
Time: 45 min.
- .75 cup or 1 ½ sticks unsalted butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- ½ tsp cinnamon powder
- 1 ½ cup chocolate, chopped in large pieces
- Preheat oven to 350°F with racks in the middle. Line a large baking tray with parchment paper.
- Melt the butter in a saucepan on medium heat while whisking frequently. When the butter starts to brown on the bottom of the pan, take it off the heat immediately.
- Beat the brown butter and sugar until smooth in an electric mixer on low-medium. Add the eggs one at a time while continuing to beat the mixture. Add the vanilla extract and beat until well-mixed.
- Add the flour, sea salt, baking soda, and cinnamon powder on mix on a low setting. Stir in the chopped chocolate.
- Form balls of cookie dough about the size of golf balls onto the pan with enough space in between each cookie. You can place about 6 large cookie balls on each tray.
- Bake for 12 minutes and allow cookies to cool before enjoying!