Brown Butter Chocolate Chip Cookies (Basics with Babish Copycat)
If you’ve never browned butter for cookies, this is your sign. These chewy chocolate chip cookies are based on a Basics with Babish recipe and leveled up with a little cinnamon, a lot of brown sugar, and a full 24-hour chill. Deep flavor, gooey centers, crispy edges, basically, cookie heaven.
Servings 22
Ingredients
- 1 cup butter
- ½ cup sugar
- 1 ½ cups brown sugar
- 2 eggs
- 2 ¼ cups flour
- 1 tablespoon salt
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- 12 ounces chocolate chips
Instructions
- In a saucepan, cook butter over medium heat until it begins to turn brown. Remove from heat and pour into a bowl. Refrigerate until solid.
- Add butter and both sugars together in the bowl of an electric mixer and mix until combined, not light and fluffy. Add eggs and mix to combine.
- In a separate bowl, whisk together flour, salt, baking soda, and cinnamon. Add to butter mixture in 2 batches and mix until just combined. Add chocolate chips and mix to combine.
- Refrigerate for at least an hour but preferably 24 hours. Remove and let warm up enough so that you can scoop it out with an ice cream scoop.
- Preheat oven to 350º and line baking sheets with parchment paper.
- Scoop out dough with an ice cream scoop and form into balls. Don’t press down.
- Bake for 12 minutes until starting to turn brown.
Notes
- Make sure you pour the browned butter into a glass dish as soon as it turns brown. It will continue to cook in the pan and burn very quickly.
- Leave yourself enough time for the butter to solidify about 30 to 60 minutes
- These cookies are even better if the dough refrigerates overnight.
- Let the dough warm up slightly before trying to form into balls. This can take an hour depending on how cold the dough is.
