Brown Butter Chocolate Chip Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These brown butter chocolate chip cookies are my absolute favorite go to treat when I want something special but don't have hours to spend in the kitchen. The magic happens when you brown the butter first, which creates this rich, nutty depth that completely transforms ordinary cookies into something extraordinary. What I love most is how quick they come together, ready to bake in just 20 minutes of prep. The dark chocolate chips paired with toasted hazelnuts add a sophisticated crunch, while the brown butter brings out natural antioxidants that make indulging feel just a little bit better. Trust me, once you try them this way, you'll never go back.
Ella x
Ingredients
- 250 gsalted butter
- 150 gbrown sugar
- 100 gwhite sugar
- 2 nulleggs
- 1½ mLvanilla extract
- 250 gflour
- 3 gbaking soda
- 6 gsalt
- 100 gbread flour
- 200 gdark chocolate chips
- 50 gchopped hazelnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2
Cream the butter and sugars in a large mixing bowl until light and fluffy.
Tip: Make sure to use room temperature butter for the best results.
- 3
Beat in the eggs one by one, followed by the vanilla extract.
Tip: Don't overmix at this stage.
- 4
In a separate bowl, whisk together the dry ingredients.
Tip: Make sure to sift the flour to remove any lumps.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Be careful not to overmix.
- 6
Stir in the chocolate chips and hazelnuts.
Tip: Don't overdo it, or the chocolate chips might break.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving 5cm of space between each cookie.
Tip: Use a cookie scoop to ensure uniform cookies.
- 8
Bake for 12-15 minutes, or until the edges are golden brown.
Tip: Keep an eye on them after 10 minutes to prevent overbaking.
- 9
Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let them cool completely before storing in an airtight container.
- 10
Store the cookies in an airtight container at room temperature for up to 5 days.
Tip: Enjoy within a few days of baking for optimal flavor and texture.
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