Brown Butter Chocolate Chip Cookies (Binging with Babish Copycat)
Browned butter is what separates these chocolate chip cookies from an ordinary batch. They're based on a Binging with Babish recipe, leveled up with a little cinnamon, a lot of brown sugar, and a full 24-hour chill. The dough needs a day to rest in the fridge, but once it's ready, these are less than 15 minutes from scoop to cooling rack.
Servings 22
Equipment
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
- Pour the browned butter into a heat-safe bowl the moment it turns golden. It keeps cooking in the hot pan and can burn fast.
- Give the butter 30 to 60 minutes to solidify in the fridge before mixing the dough.
- If the dough is too cold to scoop, let it sit out for up to an hour until it softens.
