Browned Butter Cinnamon Chip Cookies
Browned Butter Cinnamon Chip Cookies are a perfectly soft and chewy cookie. The rich and nutty flavor of browned butter paired with delicious cinnamon chips makes the ultimate holiday or anytime cookie.
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Servings: 12
Equipment
- small light colored saucepan
- stand or hand mixer
- cookie sheet
- parchment paper or silicone baking mat
Ingredients
- 1 stick butter cubed
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1½ tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup cinnamon chips
Instructions
For the Browned Butter
- Place cubed butter in a light colored small saucepan over medium heat. Warm until the butter is fully melted. Stir frequently and do not leave the stove. The mixture will start to sputter.Continue constantly stirring, the sputtering will subside. Cook until brown pieces form, the butter is an amber color and has a nutty, caramel aroma. Transfer to a bowl, refrigerate or freeze until the butter is cooled to almost solid.
- Preheat oven to 350°F.Beat the butter and both sugars in a mixer on medium speed until light and fluffy. Add in the egg and vanilla and continue beating until completely mixed.Combine flour, baking soda, and salt. Stir in the dry ingredients until incorporatedStir in the cinnamon chips reserving a couple to place on top of each cookie if desired.Scoop the dough onto the prepared cookie sheet using a 1 1/2 tbsp scoop.
- Bake 10-12 minutes until the edges are set and the middle is soft. Cool slightly on the cookie sheet before transferring to a cooling rack to cool completely.
- Store in an airtight container for up to 4 days.
Notes
- A light-colored saucepan is ideal so you can see the butter browning before it burns.
- Constantly stir the butter and do not leave the stove while making the browned butter. It can quickly burn.