Topping: Chocolate chips, finely chopped Brazil nuts, brown butter. A rich nutty twist on the classic chocolate chip cookie!
Brown Butter Chocolate Chip Cookies 🍪
Course: DessertsCuisine: AmericanDifficulty: EasyServings
24 cookies
servingsPrep time
15
minutesCooking time
8
minutesCalories
200 kcal per cookie
kcalIngredients
1 cup + 2 tablespoons of salted butter (9 oz)
1 cup of brown sugar (8 oz)
1/2 cup of granulated sugar (3.9 oz)
2 eggs, at room temperature
2 tbsp heavy cream (1 oz) (or milk of choice)
2 tsp vanilla extract (0.3 oz)
2 ¾ cups all-purpose flour (12.3 oz)
1 tsp baking soda (0.2 oz)
1 tsp baking powder (0.1 oz)
¼ tsp salt (0.07 oz)
1 ½ cups chocolate chips (10.6 oz)
1 cup finely chopped Brazil nuts (3.5 oz)
Directions
- Brown the butter: In a saucepan, melt the butter over medium heat, stirring until it turns golden brown and develops a nutty aroma. Let it cool to room temperature.
- Mix the wet ingredients:
In a mixing bowl, beat the brown butter with brown and granulated sugars. Add eggs, cream (or milk), and vanilla extract. - Prepare the dry ingredients:
In a separate bowl, mix the flour, baking soda, baking powder, and salt. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until fully combined. - Add chocolate chips and Brazil nuts:
Stir in the chocolate chips and finely chopped Brazil nuts. - Chill the dough:
Refrigerate the dough for at least 1 hour - Bake the cookies:
Preheat the oven to 375°F (190°C). Scoop the dough into balls and place them on a parchment-lined baking sheet. Bake for 8-10 minutes, or until golden at the edges. - Cool and serve:
Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.
Notes
- 📌 Do not overbake; they should look slightly underbaked when taken out of the oven.
- 📌 Chilling the dough longer will result in thicker cookies.
- 📌 These cookies pair perfectly with a glass of milk or a hot cup of coffee.
🍪✨ Enjoy these warm, rich cookies with Brazil nuts!
