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Gooey Small Batch Brown Butter Chocolate Chip Cookies

small batch brown butter chocolate chip cookies - featured image
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A quick and easy small batch cookie recipe featuring browned butter for a nutty, caramel flavor and a gooey, tender texture. Perfect for satisfying small cravings with just 6-8 cookies.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, browned and cooled slightly
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup packed (55g) brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk, room temperature
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips or a mix of milk and semi-sweet

Instructions

  1. Brown the butter: Melt 4 tablespoons (56g) of unsalted butter in a small saucepan over medium heat, stirring frequently until it foams, turns golden, and develops a nutty aroma with brown flecks. Remove from heat and pour into a heatproof bowl to cool for about 10 minutes until warm but not hot.
  2. Mix sugars and browned butter: Add 1/4 cup (50g) granulated sugar and 1/4 cup packed (55g) brown sugar to the browned butter. Stir until combined and sugars start to dissolve.
  3. Add egg yolk and vanilla: Stir in 1 large egg yolk and 1 teaspoon vanilla extract until smooth and shiny.
  4. Combine dry ingredients: In another bowl, sift together 3/4 cup (95g) all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Incorporate dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no streaks of flour remain.
  6. Add chocolate chips: Fold in 1/2 cup (90g) chocolate chips evenly throughout the dough.
  7. Shape and bake: Scoop tablespoon-sized dough portions onto a prepared baking sheet lined with parchment paper or silicone mat, spacing about 2 inches apart. Bake in a preheated 350°F (175°C) oven for 10-12 minutes until edges are golden and centers look soft.
  8. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Use a light-colored pan to better see the color change. Measure flour correctly by scooping lightly and leveling off to avoid dry, cakey cookies. Do not overmix dough to keep cookies tender. For gooey centers, bake until edges are set but centers look slightly underbaked. Chill dough for 15-20 minutes if cookies spread too much. Store cookies in an airtight container at room temperature for up to 3 days and reheat briefly to restore gooey texture. Dough can be frozen for up to 3 months.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, small batch cookies, gooey cookies, easy cookie recipe, quick dessert

Find it online: https://norasfoods.com/gooey-small-batch-brown-butter-chocolate-chip-cookies-recipe-easy-and-perfect/