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no chill chocolate chip cookies on a dark background all together

No Chill Brown Butter Chocolate Chip Cookies

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5 from 1 review

Description

These brown butter chocolate chip cookies need no chilling before baking, so you can enjoy warm, gooey cookies fresh from the oven in just 10 minutes of bake time...bless it y'all! A mix of dark and white chocolate chips makes every bite extra indulgent, while nutty brown butter adds an elevated flavor. There is always an occasion for warm and fresh cookies and this twist on everyone's favorite cookie recipe will leave you grabbing for seconds and thirds!

Ingredients

Scale
  • 1  Cup Brown Butter (2 sticks of butter made into brown butter)
  • 1 Cup Brown Sugar
  • 1/2 Cup Sugar
  • 2 Teaspoon Vanilla
  • 2 Eggs
  • 1 Teaspoon Espresso Powder
  • 1 Teaspoon Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 1/4 Cup Flour
  • 1/2 Cup Dark Chocolate Chips or Chunks
  • 1/2 Cup White Chocolate Chips

Instructions

    1. In a large shallow skillet over medium heat, melt 2 sticks of butter. Continue cooking, watching closely, until the butter turns a caramel color with brown bits on the bottom and a nutty aroma, about 10-15 minutes. Remove from heat and let cool completely (pro tip - pour the brown butter into your stand mixer bowl and place in the fridge to speed up the process of chilling for about 20 minutes). 
    2. Preheat oven to 325°F and line a baking sheet with parchment paper.
    3. In a mixer, beat cooled brown butter, brown sugar, and granulated sugar for 1-2 minutes. Scrape the sides of the bowl.
    4. Add vanilla and eggs; mix about 30 seconds until just combined and lighter in color. Scrape down the bowl.
    5. Add espresso powder, cornstarch, baking soda, salt, and flour. Mix for about 30 seconds - there will still be flour streaks remaining. 
    6. Add in white and dark chocolate chips and finish mixing the dough completely until all the flour is mixed in. 
    7. Using a cookie scoop, scoop our dough onto a baking sheet (8-12 cookies per sheet). Bake 9–11 minutes (10 minutes is my sweet spot, but ovens may vary).
    8. Cool on the baking sheet for  5 minutes, then transfer to a wire rack. 

Notes

  1. This dough freezes beautifully! Make an entire batch of cookies and scoop out into balls on a baking sheet. Place baking sheet in the freezer for 20 minutes until cookie dough balls are firm then transfer to a freezer safe gallon ziplock bag. Keep for up to 1 month. To bake, bake at 325 for 10-11 minutes. Bake as many or as few as you want and always have fresh cookie dough on hand!
  2. You can use 1 cup of any combo of chips you like. All chocolate chips, all white chocolate, milk, semi-sweet, dark or even throw some PB chips in. I usually do a combination of all the above and whatever I have in the house.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: 116
  • Sugar: 8 g
  • Sodium: 98.9 mg
  • Fat: 6.3 g
  • Carbohydrates: 13.6 g
  • Fiber: 0.4 g
  • Protein: 1.3 g
  • Cholesterol: 21 mg

Find it online: https://www.fuelingasouthernsoul.com/no-chill-brown-butter-chocolate-chip-cookies/

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