Salted Brown Butter Chocolate Chip Cookies {No Chilling!}

Salted Brown Butter Chocolate Chip Cookies {No Chilling!}

đź“Ť Source: Visit Original

đź›’ Ingredients

đź“‹ Instructions

  1. The dough can be mixed by hand in one bowl (no electric mixer needed!).
  2. For the brown butter, cut the butter into pieces and add to a 10-inch skillet (preferably light-colored so you can see easily when the butter has browned). Heat over medium heat, stirring as the butter melts so that it cooks evenly.
  3. As the butter continues to cook, constantly and slowly stir with a silicone spatula. The butter will foam, sizzle, bubble, and after a few minutes (anywhere from 5 to 8 minute), the solids in the butter will begin to turn golden. Brown butter can burn easily, so don't walk away!
  4. When the butter solids are browned and golden and it smells caramelly and fragrant, immediately remove the skillet from the heat and pour the butter into a large bowl.
  5. Add the eggs, egg yolk, and vanilla, and stir until well-combined and the batter is light and creamy.
  6. Add the flour, baking powder, baking soda and salt. Mix until a few dry streaks remain.
  7. Stir in the chocolate chips until evenly combined. Let the batter rest while the oven preheats.
  8. STEFANIE — APRIL 11, 2025 @ 9:32 AM REPLY To quote my son “these are too good!” We can’t stop eating them!!! I loved the one bowl no mixer cleanup too! Thanks for another amazing recipe!
  9. To quote my son “these are too good!” We can’t stop eating them!!! I loved the one bowl no mixer cleanup too! Thanks for another amazing recipe!
  10. CAMI — MARCH 16, 2025 @ 6:03 PM REPLY Easy but beautiful and delicious! We added some crushed cadbury eggs since we didn’t quite have enough chocolate chips and they were so yummy.
  11. Easy but beautiful and delicious! We added some crushed cadbury eggs since we didn’t quite have enough chocolate chips and they were so yummy.
  12. Incredible. So delicious. I was not convinced these would bake without spreading but I took the risk because you never let me down, Mel. They baked up thick and perfect without chilling and the flavor is amazing. New go to.
  13. The flavor of these was good, but mine didn’t come out well. I should have been more careful, but I was following the weight measures and used 420 g of flour, which seemed like a lot, but I didn’t stop to check it out. But usually a cup of flour is 120 g, so it should be more like 360 g. I’ll try them again and I’m sure they’ll be better with less flour. These are pretty dense.
  14. MEL — MARCH 19, 2025 @ 8:18 PM REPLY Hi Jolie, I usually use the Kirkland brand of organic all-purpose flour (from Costco). JOLIE GRIFFIN — MARCH 26, 2025 @ 1:20 PM REPLY Following up on this: baked another batch (still with King Arthur flour) and did my normal style of measuring by volume and not weight (fluff the flour, dip, level) and this time they were perfect! So just know that if you’re using King Arthur flour, don’t use the weight measurements.
  15. JOLIE GRIFFIN — MARCH 26, 2025 @ 1:20 PM REPLY Following up on this: baked another batch (still with King Arthur flour) and did my normal style of measuring by volume and not weight (fluff the flour, dip, level) and this time they were perfect! So just know that if you’re using King Arthur flour, don’t use the weight measurements.
  16. Following up on this: baked another batch (still with King Arthur flour) and did my normal style of measuring by volume and not weight (fluff the flour, dip, level) and this time they were perfect! So just know that if you’re using King Arthur flour, don’t use the weight measurements.
  17. I did a mix of semisweet and milk chocolate chips to appease my husband—still delicious but just semisweet (maybe even a mix of some dark) would have been phenomenal!