Brown Butter Chocolate Chip Cookies Recipe
Brown butter chocolate chip cookies are nutty brown butter filled chocolate chip cookies with soft and chewy centers, crisp edges and pockets of rich melty chocolate. These brown butter cookies are easy to make and are the perfect twist on the classic chocolate chip cookie.
Equipment
- 1 small skillet or saucepan
- 1 heat safe bowl
- 2 large mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- ¾ cup (170 g) unsalted butter
- 1¾ cup (210 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 - 1½ cups (6 - 9 oz.) chocolate chips or chopped chocolate chunks
Instructions
- In a sauce pan or pot, melt the butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature. Transfer the browned butter to the fridge to chill an additional 30 - 45 minutes or until the brown butter resembles the same texture of room temperature butter.¾ cup (170 g) unsalted butter
- In another bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.1¾ cup (210 g) all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled browned butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks. Reserve about ½ cup (85 g) for topping the cookies right before baking. Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 hour or up to overnight.¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 - 1½ cups (6 - 9 oz.) chocolate chips or chopped chocolate chunks
- About 30 minutes before baking the cookies, preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip browned butter cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chips ot chunks.
- Bake for 9 - 10 minutes or until the edges of the cookies are set and the centers are slightly puffed. Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.Cool the chewy chocolate chip cookies with brown butter on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Make Ahead: Prepare the chocolate chip cookie dough. Store the cookie dough covered in the fridge for 1 - 2 days. Bring the cookie dough to room temperature for 30 minutes while the oven preheats and bake as directed in the recipe. For longer cookie dough storage, transfer to the freezer.
Store: Place the chocolate chip cookies with brown butter in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
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