🍂Fall Baking Must-Try Brown Butter Chocolate Chip Cookies | Soft & Chewy & Gooey| ThymeWithApril

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining flavor.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate offers a richer taste with less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: generic flour

Whole wheat adds fiber and nutrients.

Over medium heat, brown 1 stick of unsalted butter, stirring constantly for about 4 to 5 minutes until golden brown.

Remove the browned butter from heat and let it cool down for 15 minutes.

Break up a semi-sweet chocolate bar and rough chop it to use as chocolate chips.

In a medium-sized bowl, sift 1 cup of flour.

Add 1/2 teaspoon of baking soda, 1/2 teaspoon of espresso powder, and 1/4 teaspoon of sea salt to the flour, and mix with a fork.

In a separate bowl, combine the cooled brown butter with 1/2 cup of light brown sugar and 1/4 cup of regular sugar, whisking to combine.

Add 1 room temperature egg and 1 teaspoon of vanilla to the wet mixture and mix well.

Combine the wet and dry ingredients using a rubber spatula until a cookie dough forms.

Fold in the chopped chocolate chips into the cookie dough.

Cover the cookie dough with plastic wrap and let it chill in the refrigerator for 1 to 3 hours.

After 3 hours, break up the cookie dough slightly and take about a tablespoon of dough to place on a prepared cookie sheet, spacing them about 2 inches apart.

Preheat the oven to 350°F and bake the cookies for 8 to 11 minutes.

After 11 minutes, remove the cookies from the oven and optionally sprinkle some coarse sea salt on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens