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Browned Butter Milk Chocolate Chip Cookies – Rich, Buttery & Irresistibly Soft
These Browned Butter Milk Chocolate Chip Cookies are the ultimate indulgence! With the rich, nutty flavor of browned butter and the sweetness of milk chocolate chips, these cookies are soft, chewy, and impossible to resist. Perfect for any occasion, or simply to satisfy your sweet tooth!
- Total Time: 23 minutes
- Yield: 42 Cookies 1x
Ingredients
Scale
- 2 3/4 C Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 C Browned Butter, see recipe here or note #1
- 1 C Brown Sugar, packed
- 1/2 C Granulated Sugar
- 2 Lg Eggs
- 1 tsp Vanilla
- 1 3/4 C Milk Chocolate Chips, I use Guittard or Ghirardelli Brand
- 1/2 C Toffee Bits, I use Heath Bar Brand
Instructions
- Brown the butter, see note #1
- Pre-heat oven to 350°F
- In a medium sized mixing bowl, combine cooled browned butter and sugars and mix well.
- Add in eggs and mix again until just combined.
- Add vanilla, baking soda, salt and one cup of the flour and mix until combined.
- Continue to add 1/2 cup of flour at a time until dough is no longer sticky.
- Add chocolate chips and toffee bits and mix until they are evenly distributed through out the dough.
- Roll 1” balls with the dough and evenly spread them on a greased cookie sheet, about 2” apart.
- Put into the oven and bake for 7-8 minutes.
- Remove from oven and ENJOY every bite!
Notes
- To brown the butter: In a medium sized sauce pan add the butter and place on the stovetop on medium heat. Allow butter to melt and come to a boil, then turn heat down to medium-low heat and continue to cook for about 8-9 minutes or until you see little brown bits at the bottom of the pan. Remove from the heat and allow to cool to room temperature.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Cookies
Nutrition
- Serving Size: 1 Cookie
