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Perfect Browned Butter Chocolate Chip Cookies Recipe for Small Batches

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A small batch recipe for rich, nutty, and chewy chocolate chip cookies made with browned butter, perfect for satisfying cookie cravings without leftovers.

Ingredients

Scale
  • 4 tablespoons (57g) unsalted butter, browned
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk, room temperature
  • 1/2 cup plus 2 tablespoons (75g) all-purpose flour
  • 1/8 teaspoon baking soda
  • a pinch of salt
  • 1/2 cup (90g) semisweet chocolate chips

Instructions

  1. Brown the butter: Place 4 tablespoons (57g) of unsalted butter in a small saucepan over medium heat. Stir occasionally as the butter melts and begins to foam. After a few minutes, it will turn golden brown and smell nutty—watch closely to avoid burning. When browned, immediately remove from heat and transfer to a mixing bowl to cool slightly (about 5 minutes).
  2. Mix sugars and butter: Add 1/4 cup (50g) packed brown sugar and 2 tablespoons (25g) granulated sugar to the browned butter. Whisk until combined and smooth, about 1 minute.
  3. Add vanilla and egg yolk: Stir in 1 teaspoon vanilla extract and 1 large egg yolk, room temperature. Mix until the batter is smooth and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 1/2 cup plus 2 tablespoons (75g) all-purpose flour, 1/8 teaspoon baking soda, and a pinch of salt.
  5. Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
  6. Add chocolate chips: Fold in 1/2 cup (90g) semisweet chocolate chips evenly throughout the dough.
  7. Chill the dough (optional): For better texture and flavor, chill the dough for 15-30 minutes.
  8. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  9. Scoop and bake: Using a tablespoon or small cookie scoop, drop dough balls about 2 inches apart onto the baking sheet. Bake for 9-11 minutes, until edges are golden but centers still look slightly soft.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or enjoy warm.

Notes

Brown the butter slowly and watch carefully to avoid burning. Chill dough for 15-30 minutes for better texture and less spreading. Use a light-colored pan to monitor butter color. If cookies spread too much, chill dough longer or ensure butter is not too warm when mixing.

Nutrition

Keywords: browned butter, chocolate chip cookies, small batch cookies, easy cookies, quick cookies, chewy cookies, nutty flavor

Find it online: https://prismtaste.com/perfect-browned-butter-chocolate-chip-cookies-recipe-for-small-batches-easy-and-delicious/