Salted Brown Butter Chocolate Chip Cookies

This post is sponsored by Plugrá® and Publix. All thoughts and opinions are my own. 

These Brown Butter Chocolate Chip Cookies will keep the holidays sweet this year! They’re made with extra creamy European style Plugrá® butter from my local Publix. The butter is browned to a perfection which takes these chocolate chip cookies to another level.

Holidays are coming up and these brown butter cookies are the perfect gift to give to your loved ones. There’s nothing quite as unique and thoughtful as homemade baked goods.  They’re such a great way to show people just  how much you care!

Butter is such a key ingredient to get the perfect cookies. That’s why for this recipe I chose European style butter.

Plugrá was crafted by chefs for optimal butterfat and moisture. While most butter is 80% butterfat, Plugrá® contains 82% butterfat, and it’s also slow churned which results in creamier and richer flavor.  

To achieve the perfect balance of butterfat and moisture, Plugrá uses specially selected cream. The butter is brought to the optimal temperature before churning, and then chilled and packed.  

The right butter makes truly all the difference!

 INGREDIENTS AND TIPS TO MAKE THE BEST SALTED BROWN BUTTER CHOCOLATE CHIP COOKIES

• Butter. Plugrá Block Unsalted Butter equals 2 sticks which is the amount you need to make this recipe. You can find Plugrá in either the block or sticks at Publix near you.

• Eggs. You will need one large egg + egg yolk

• Brown + white sugar. I like to use a higher ratio of brown sugar because it keeps the cookies softer and more flavorful.

• Pure vanilla extract

• Baking powder + baking soda

• All purpose flour. Use good quality baking flour.

• Chocolate chips. I like to use a mix of dark and milk chocolate chips. My favorite trick is to add extra chips once the cookies come out of the oven. Simply stick a few extra chocolate chips on top of the cookies while still hot!

BROWNING BUTTER FOR COOKIES 

Browning the butter adds an amazing depth of flavor. It’s an easy step that makes a huge difference in taste.

• To brown the butter, place butter on a pan over medium heat and let it melt.

• Bring to a simmer and let it foam up. Remember to stir frequently. 

• Once the color is beautifully deep, remove from the heat.

CHILLING THE DOUGH

I tried this recipe with and without the chilling method and it works both ways! However, chilling the cookie dough allows the flavors to come together which results in a rich caramel flavor. It also makes the cookies crispier on the edges and chewier in the middle. I recommend chilling the dough for a minimum of 2 hours to up to 24 hours. The longer, the better the taste.

I hope you love these salted brown butter chocolate chip cookies as much as we do at our house! Show your loved ones how much you appreciate them by gifting them a box of these homemade cookies.  If you try the recipe yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.

Salted Brown Butter Chocolate Chip Cookies

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• Total Time: 45 minutes
• Yield: 24 cookies 1x

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Description

These Brown Butter Chocolate Chip Cookies will keep the holidays sweet this year! They’re made with extra creamy European style Plugrá® butter from my local Publix. The butter is browned to a perfection which takes these chocolate chip cookies to another level.

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Ingredients

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1 cup ( 8 oz) Plugra Extra Creamy Unsalted Butter

1 cup dark brown sugar

1/3 cup raw sugar

1 large egg + large egg yolk

2 tsp pure vanilla

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 1/3 cup chocolate chips (milk, dark chocolate or a mix of both)

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Instructions

1. First, brown the butter. Place the butter on a skillet over medium heat. Let the butter melt, stirring constantly. After the butter has melted, bring to a simmer and cook until it turns a beautiful brown color and you can smell a toasted aroma. It will take around 8-10 minutes. Let it cool to a room temperature.
2. Transfer the butter to a large bowl add sugars and beat using electrical mixer until fluffy, about 2 minutes. Add eggs, vanilla and beat for another 2 minutes until creamy.
3. Meanwhile, in a separe bowl stir flour, baking soda, baking powder and salt. Add half of a dry mixture at a time and mix until combined. Fold in chocolate chips.
4. Cover with a plastic wrap and refrigerate for 2 to 24 hours or the best results. If short, on time bake right away.
5. Preheat oven to 350F and line two large baking sheet with parchment paper.
6. Scoop cookie dough using 2 tbsp cookie scooper onto a baking sheet, about 2 inches apart.
7. Bake for 12 minutes until the edges are browned. Let it cool for 5 minutes and transfer to a wire rack. Let cool completely. Once the cookies cool down, they flatten and become crispier on the edges and chewier in the middle.

• Prep Time: 25 minutes
• Cook Time: 20 minutes