RECIPE

Amazing Brown Sugar Chocolate Chip Cookies

These soft, chewy cookies are made with brown butter and all dark brown sugar for an irresistible combo

The warm aroma of freshly baked chocolate chip cookies brings back so many warm memories, from the nostalgia of childhood bake sales to bonding over baking cookies with my sister as youngsters.

Despite the plethora of baked goods available everywhere nowadays, the simple chocolate cookie has always been a family favorite. Baking for your family and friends is one of the best gifts you could give them.

When my children were little, their faces would light up when I presented them with a plate of freshly baked cookies. Then, as they grew older, I would bake cookies for them as an after-school snack, a treat for play dates with friends, or a simple dessert.

I have previously experimented with myriad different chocolate chip cookie recipes. This past year, I baked even more than usual due to stay-at-home orders during the pandemic.

I discovered this great new recipe, which is now my new go-to chocolate chip cookie recipe.

These delightful cookies are made with brown butter and only dark brown sugar for a vibrant, buttery, and caramelly flavor. By gently cooking the melted butter, it imparts a nutty and bold flavor resulting in brown butter.

Your family will love them just as much as my family does.

Brown Sugar Chocolate Chip Cookies

Ingredients

• 1 cup butter
• 1 1/2 cups brown sugar
• 1 large egg
• 1 egg yolk
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup semisweet chocolate chips

Directions

1. Melt butter in a saucepan over medium heat and whisk it as it cooks.
2. Remove from heat after a couple of minutes when the butter turns brown.
3. Add brown sugar.
4. Set aside for 5 to 10 minutes.
5. Whisk in egg, egg yolk, and vanilla.
6. Add the dry ingredients.
7. Stir in chocolate chips and preheat the oven to 350 degrees.
8. Line cookie sheets with parchment paper.
9. Portion dough with a scoop and place 2 inches apart on the baking sheet.
10. Bake 6 to 11 minutes until edges are golden brown.
11. Let the cookies cool for 5 minutes.

Tips

• I prefer unsalted butter to salted butter when baking.
• I like to use dark brown sugar for a more caramelly flavor; however, light brown sugar can also be used.
• I prefer to use semisweet chocolate chips, but you can use any type. We enjoy having tons of chocolate chips in every bite, with Nestle and Ghirardelli being our favorite brands.
• Store the cookies in an airtight container for a maximum of 4 days at room temperature.
• To freeze the cookie dough, place it into an airtight container after making the dough balls. The dough can be frozen for up to three months. Thaw the dough in the fridge when ready to consume. Shape into cookies and bake.

Enjoy these yummy treats with milk or hot chocolate.

Happy Baking!

What is your favorite kind of cookie? Please share your thoughts in the comments.

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