Brown Butter Cinnamon Chocolate Chip (Print Version)
Nutty brown butter meets warm cinnamon and chocolate chips—crispy edges, chewy centers.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon sea salt
04 - 1 1/2 teaspoons ground cinnamon
→ Wet Ingredients
05 - 1 cup unsalted butter
06 - 1 cup packed light brown sugar
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract
→ Add-ins
10 - 2 cups semi-sweet chocolate chips
11 - 1/2 cup chopped toasted pecans or walnuts (optional)
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter foams, turns golden brown, and smells nutty—about 4–5 minutes. Remove from heat and let cool for 5 minutes.
03 - In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
04 - In a separate large bowl, combine browned butter, brown sugar, and granulated sugar. Beat until well combined and smooth.
05 - Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
06 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
07 - Fold in chocolate chips and optional nuts.
08 - Scoop dough with a tablespoon or cookie scoop and place on prepared baking sheets, spacing about 2 inches apart.
09 - Bake for 10–12 minutes, or until edges are golden and centers still look slightly underbaked.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds an incredible depth of flavor that regular butter simply cannot achieve, making these taste like they came from a fancy bakery
- That subtle hint of cinnamon warms up the chocolate in the most perfect way, creating a cozy flavor profile that works in any season
02 -
- The brown butter needs to cool slightly before mixing with sugars, or you'll accidentally melt your chocolate chips and end up with a strange texture
- Underbaking these slightly is crucial because they continue cooking on the hot baking sheet, and that's what creates the perfect chewy center
03 -
- Weigh your flour if possible, as too much flour will make these dense and dry instead of chewy and perfect
- Watch the butter like a hawk during the last minute of browning, because it can go from perfectly golden to burned in seconds