Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are a delightful twist on a classic, designed for beginner bakers who want to elevate their cookie game. Using Phil’s Legacy Bread Blend adds depth and a slightly nutty flavor, while browned butter lends a rich, caramelized note. The result? A chewy, golden cookie with a gourmet feel and simple, foolproof instructions.
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 1/4 cups Phil’s Legacy Bread Blend Feature ingredient
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter browned and cooled slightly
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty. Let it cool for 5 minutes.
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
- Add the eggs and vanilla extract. Mix well.
- In another bowl, whisk together Phil’s Legacy Bread Blend, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined. Fold in the chocolate chips.
- Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes or until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Try adding chopped walnuts or a sprinkle of sea salt on top before baking for extra flair. These cookies also freeze well, both as dough and once baked.
Tried this recipe?Let us know how it was!