Brown Butter Chocolate Chip Cinnamon Cookies
These brown butter chocolate chip cinnamon cookies are chewy, full of warm spice, and come together easily in one bowl, no mixer required!
Servings: 14 cookies
Calories: 370kcal
Equipment
- Saucepan
- Large Bowl
- Whisk
- Rubber Spatula
- Kitchen Scale
- Baking Sheets
- Large Cookie Scoop
Ingredients
- 1 ½ sticks unsalted butter
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- pinch ground nutmeg
- 1 tablespoon heavy cream
- 1 ⅓ cups semisweet chocolate chips
Instructions
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely. It'll go from 170 grams of butter to around 145 grams of browned butter.1 ½ sticks unsalted butter
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.1 cup light brown sugar, ½ cup granulated sugar, 2 teaspoon vanilla extract, 1 teaspoon kosher salt
- Add in the egg and egg yolk and whisk until smooth and glossy. Whisk in the heavy cream.1 large egg, 1 large egg yolk, 1 tablespoon heavy cream
- Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.2 ½ cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, pinch ground nutmeg
- Add in your chocolate chips and stir together.1 ⅓ cups semisweet chocolate chips
- Scoop out the cookie dough using a spoon or large cookie scoop to scoop out 3 tablespoons of cookie dough and place on a lined tray.
- Bake the cookies 6 at a time for 10-12 minutes. Once out of the oven, I like to gently press on extra chocolate chips on top to get that bakery style look!
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Salt: I'm using kosher salt, but if you only have fine salt then half the amounts listed (1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, I'm using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is much saltier!
Storage: Keep the cookies in an airtight container for up to 5 days
Freezing Instructions: Place the cooled cookies in an airtight container or ziploc bag in the freezer for up to 2 months. Let thaw at room temperature before eating.
Nutrition
Calories: 370kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 242mg | Potassium: 154mg | Fiber: 2g | Sugar: 29g | Vitamin A: 365IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 2mg
