Brown Butter Chocolate Chip Cookies Recipe

Introduction

These Brown Butter Chocolate Chip Cookies offer a rich, nutty flavor that elevates the classic chocolate chip cookie to a new level. The brown butter adds a deep, caramelized note while keeping the cookies soft and chewy. They’re perfect for a cozy treat anytime.

Ingredients

• 1 ¼ cup butter (280 grams), see notes
• ¾ cup granulated sugar (150 grams)
• 1 cup firmly packed brown sugar (200 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups flour (357 grams), measured correctly
• ½ teaspoon salt
• 2 teaspoons baking soda
• 2 to 2 ½ cups semisweet chocolate chips (360-480 grams)

Instructions

1. Step 1: Brown the butter in a medium-large saucepan over medium-high heat, stirring constantly until it reaches a deep honey color. Remove from heat and pour into a mixing bowl. Cool the butter in the fridge or freezer until it reaches a solid, room temperature consistency to avoid flat cookies.
2. Step 2: Preheat your oven to 375°F (190°C). Grease baking sheets with cooking spray or line with silicone mats or parchment paper.
3. Step 3: Once the butter has set, cream together the brown butter and both sugars for 1 minute. Add the eggs and vanilla, then beat for 2 to 3 minutes until the mixture is pale and fluffy, making sure to include all the toasted brown bits.
4. Step 4: Add the flour, baking soda, and salt, stirring just until the dry ingredients are barely combined. Overmixing can make the cookies tough. Fold in the chocolate chips.
5. Step 5: Scoop about ¼ cup (approximately 68 grams) of dough and shape into round balls. Bake for 8 to 10 minutes at 375°F until the tops and edges are just golden.
6. Step 6: Allow cookies to cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

• If using unsalted butter, increase the salt from ½ teaspoon to ¾ teaspoon to balance flavors.
• For extra chewiness, chill the dough for 30 minutes before baking.
• Try mixing in a handful of chopped nuts for added texture and flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To refresh, warm them briefly in the oven or microwave. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, using salted butter is fine. Just reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Why should the browned butter be solid before mixing?

If the browned butter is still liquid, the dough will be too soft, causing the cookies to spread too much and become flat. Letting the butter solidify helps the cookies hold their shape and achieve the perfect texture.

Brown Butter Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 51 reviews

These Brown Butter Chocolate Chip Cookies feature deeply toasted butter for a rich, nutty flavor that enhances the classic chocolate chip cookie. Crisp on the edges and chewy in the center, these cookies are a delicious twist on a timeless favorite.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ¼ cup butter (280 grams)
• ⅔ cup granulated sugar (150 grams)
• 1 cup firmly packed brown sugar (200 grams)
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 ¾ cups all-purpose flour (357 grams), measured correctly
• ½ teaspoon salt (increase to ¾ teaspoon if using unsalted butter)
• 2 teaspoons baking soda

Add-ins

• 2 to 2 ½ cups semisweet chocolate chips (360–480 grams)

Instructions

1. Brown the Butter: In a medium-large saucepan over medium-high heat, melt and cook 1 ¼ cups of butter, stirring constantly until it turns a deep honey brown color. Immediately remove from heat and transfer the butter to a mixing bowl. Cool the butter in the fridge or freezer until it solidifies to room temperature consistency; this prevents the cookies from spreading too thin.
2. Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C). Grease baking sheets with cooking spray or line them with silicone mats or parchment paper to prevent sticking.
3. Cream Butter and Sugars: Once the brown butter has solidified, cream it together with the granulated and brown sugars for 1 minute using a mixer. This incorporates air for a lighter texture.
4. Mix in Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat for an additional 2 to 3 minutes until the batter is pale and fluffy, ensuring to scrape in all the toasted brown bits stuck to the bottom for extra flavor.
5. Add Dry Ingredients: Sift together the flour, baking soda, and salt; then fold them gently into the wet mixture just until barely combined. Overmixing can create tough cookies.
6. Stir in Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
7. Portion Dough and Bake: Scoop approximately ¼ cup (68 grams) of dough for each cookie, shaping them into round balls and placing them on prepared baking sheets. Bake for 8 to 10 minutes at 375°F until edges and tops turn golden.
8. Cool: Allow the cookies to cool on the baking sheet for 2-3 minutes to set before transferring them to wire racks to cool completely.

Notes

• If using unsalted butter, increase salt from ½ teaspoon to ¾ teaspoon to balance flavor.
• Cooling the browned butter until solid is essential for the right cookie texture, preventing excessive spreading.
• Do not overmix the dough after adding dry ingredients to maintain chewy texture.

Keywords: brown butter cookies, chocolate chip cookies, baked cookies, classic dessert, homemade cookies