Brown Butter Chocolate Chip Cookies Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir in Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- 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.
- 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
