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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

This is my newest chocolate chip cookie recipe. for brown butter chocolate chip cookies.  There’s something about browning butter and adding it into a cookie batter that makes for a most delectable cookie. 

 

 

I have fallen in love with this cookie recipe. Seriously. My whole family has. It is beyond delicious. 

I first found a similar recipe on the PBS cooking show, America’s Test Kitchen many years ago. They make incredible recipes and the chefs explain how a recipe should work in a way no other cooking show does. 

When they got to this recipe, I was really looking forward to seeing how they browned the butter and why they decided to brown the butter in the cookie recipe. 

It was explained that when butter is browned the flavor of the butter brings out a depth of richness and almost a nutty flavor.

I agree, it’s a totally different taste in a baked good using butter that has not been browned. 

Don’t get me wrong, I adore just about any chocolate chip cookie recipe even when the butter is not browned.

But, this is a new and different way to use butter in baked goods. I’m excited to try brown butter in other recipes such as pound cake.

Now, getting back to these wonderful cookies. The recipe looked so simple and easy to prepare and when the two chefs tasted the cookies at the end of the baking process, they couldn’t stop raving how delicious the cookies turned out. 

That’s when I decided it was time to create my own brown butter cookie recipe. Of course, it had to be a chocolate chip cookie recipe. I’m sure a plain sugar cookie recipe would be amazing but, to me, the best cookie is a chocolate chip cookie. 

So, here is my version. There is no electric mixers to use. The batter is mixed with a wooden spoon or spatula. It’s a nice and easy recipe. I hope you enjoy them as much as my family does. I have given these out to family and friends for the holidays and they were a huge hit. Also, they pack up great. They were a hit at our last potluck dinner. I easily tripled the recipe. 

 

 

 

Brown Butter Chocolate Chip Cookies

Yields: 15 cookies

 

 

 What’s in brown butter chocolate chip cookies…

  • Butter
  • All purpose flour
  • Fine sea salt
  • Baking Soda
  • Granulated sugar
  • Light brown sugar that’s been packed
  • An egg
  • Pure vanilla extract
  • Chocolate Chips, lots of them!
  • Full printable recipe below in recipe card

 

 

How to make brown butter chocolate chip cookies…

  1. Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper. Set aside.
  2. In a medium saucepan, melt butter on medium heat just until it starts to boil. Start swirling the pan. Don’t stop until you see the butter turn a golden amber color. This will only take a couple of minutes. As soon as this happens. Pour the butter into a medium mixing bowl to cool down. Scrape the pan to get all the buttery goodness into the bowl. Set aside. 
  3. While the butter is cooling down, mix the dry ingredients in a large mixing bowl. Use a whisk to break up any clumps. Set this bowl aside for just a minute. 
  4.  Check the brown butter and make sure it has cooled down. Use a whisk or fork to mix around. Add the granulated sugar, brown sugar, vanilla, and egg to the cooled brown butter. Mix all the wet ingredients well. I like using a whisk but, a rubber spatula works fine too. 
  5. Pour the wet mixture into the large bowl with the dry ingredients. Use a rubber spatula to make sure you dig down to incorporate all the wet into the dry and there are no dry clumps of flour left behind. But, try not to over mix. Mix the batter just until all is combined. 
  6. Gently fold in the chocolate chips. 
  7. Using a medium cookie scoop, drop dough about two inches apart onto the prepared cookie sheets.
    place in fridge for at least 45 minutes to 90 minutes. Bake anywhere from 9 to 12 minutes. Check after 9 minutes. The tops and edges should be lightly golden and the tops of the cookies should spring back when lightly touched.  If you like your cookies very gooey, take out after 9 minutes or let bake a little longer. Let cool on pan on wire racks for 10 minutes. After 10 minutes, slide parchment paper off onto wire racks and cool completely. 
  8. Can be stored in an airtight container up to 4 days on counter. I prefer a glass container with a hard plastic lid. It keeps the cookies fresher rather than an all plastic container. Full recipe with amounts below in recipe card.

 

Enjoy the cookie deliciousness!

 

 

Here are a few more delicious cookie recipes you don’t want to miss…

Iced Carrot Cake Cookies

Chocolate Sweetheart Peanut Butter Cookies

Lemon Glazed Cookies

Brown Butter Chocolate Chip Cookies

A delicious way of making chocolate chip cookies by giving them a rich and decadent flavor just by browning the butter first before baking.

Course Dessert, Snack
Cuisine American
Keyword brown butter cookies,, chocolate chip cookies, cookies
Servings 15
Author Pam

Ingredients

  • 1/2 cup unsalted butter, or 1 stick
  • 1 1/4 cups all purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking soda, make sure the baking soda is fresh, this makes a difference
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large or extra large egg, lightly beaten
  • 1 1/4 tsps vanilla extract
  • 1 1/4 cups semisweet or bittersweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper. Set aside.In a medium saucepan, melt butter on medium heat just until it starts to boil. Start swirling the pan. Don’t stop until you see the butter turn a golden amber color. This will only take a couple of minutes. As soon as this happens. Pour the butter into a medium mixing bowl to cool down. Scrape the pan to get all the buttery goodness into the bowl. Set aside. While the butter is cooling down, mix the dry ingredients in a large mixing bowl. Use a whisk to break up any clumps. Set this bowl aside for just a minute.  Check the brown butter and make sure it has cooled down. Use a whisk or fork to mix around. Add the granulated sugar, brown sugar, vanilla, and egg to the cooled brown butter. Mix all the wet ingredients well. I like using a whisk but, a rubber spatula works fine too. Pour the wet mixture into the large bowl with the dry ingredients. Use a rubber spatula to make sure you dig down to incorporate all the wet into the dry and there are no dry clumps of flour left behind. But, try not to over mix. Mix the batter just until all is combined. Gently fold in the chocolate chips. Using a medium cookie scoop, drop dough about two inches apart onto the prepared cookie sheets. Place in fridge for at least 45 minutes to 90 minutes. Bake anywhere from 9 to 12 minutes. Check after 9 minutes. The tops and edges should be lightly golden and the tops of the cookies should spring back when lightly touched.  If you like your cookies very gooey, take out after 9 minutes or let bake a little longer. Let cool on pan on wire racks for 10 minutes. After 10 minutes, slide parchment paper off onto wire racks and cool completely. Can be stored in an airtight container up to 4 days on counter. I prefer a glass container with a hard plastic lid. Keeps the cookies fresher rather than a plastic container. Enjoy!

Love Chocolate Chip Cookies

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Please stop by again soon. There’s so many wonderful recipes to see both sweet and savory. 

 

Bye for now…

 

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