You’ve got to try these brown butter chocolate chip cookies! They’re soft yet chewy, with rich flavors that make them a standout treat. The star here is the brown butter; it brings an incredible nuttiness that makes these cookies really shine.
This cookie recipe resolves dryness and blandness, ensuring delightful chewiness and enhanced flavor through the use of brown butter and quality chocolate.
I’ve struggled with cookies that come out either too flat or too dry, but this recipe really solves those problems. The technique for browning the butter adds such a depth of flavor, and the chewy texture is just what I aim for. Trust me, you’ll want to keep this one in your back pocket!
This recipe is super easy and reliable, taking just about 20 minutes to bake once the dough is ready. After a quick chill in the fridge, you’ll have warm cookies ready in no time, giving you that satisfying treat without a lot of fuss. If you want more sweet ideas, check out my Cookie Monster Cake.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients list.
- The recipe contains butter and chocolate chips, so it is unsuitable for vegan diets.
- The recipe suits vegetarian diets because it contains no meat or animal-derived gelatin.
- This recipe does not meet dairy-free diets owing to the use of unsalted butter in the recipe.
- The recipe is nut-free as it contains no nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Deep Flavor Brown butter adds a wonderfully nutty taste that transforms the classic cookie into a rich treat. The unique browning process brings out a savory element that elevates each bite.
- Textural Contrast The combination of chewy centers and crispy edges creates an appealing texture. You’ll enjoy the delightful contrast as you bite into each cookie, with the warm melted chocolate complementing the overall experience.
- Memorable Occasions These cookies are great for gatherings and casual get-togethers. They’re sure to make a lasting impression, becoming a go-to recipe that friends and family will ask for time and time again.
- Make-Ahead Magic The dough can chill for a few hours or overnight, making it ideal for planning ahead. Baking them fresh means you’ll be greeted with warm cookies and a fantastic aroma when friends drop by.
Brown Butter Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cool Time: 120 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 14 cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious chewy brown butter chocolate chip cookies with crisp edges and a rich, nutty flavor.
Ingredients
- 10 tablespoons (140g) salted butter
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (145g) light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 3 oz (85g) dark chocolate, coarsely chopped
- ½ cup (85g) semisweet chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Step 1: Melt the salted butter over medium heat, stirring constantly. Continue until the butter turns golden brown and emits a nutty aroma. Carefully monitor to avoid burning. Remove from heat once browned.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Step 3: In a separate bowl, mix the warm brown butter with both the light brown sugar and granulated sugar. Stir until the mixture resembles thick wet sand.
- Step 4: Gently incorporate the large egg, milk, and pure vanilla extract into the butter and sugar mixture. Mix just until creamy, avoiding vigorous stirring to maintain butterfat emulsification.
- Step 5: Gradually fold in the flour mixture until just combined. Then gently add the coarsely chopped dark chocolate and semisweet chocolate chips, folding carefully to avoid overworking the dough.
- Step 6: Cover and refrigerate the dough for 1 to 2 hours. This step allows the flavors to meld and helps prevent the cookies from spreading too much during baking.
- Step 7: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough onto the sheet, spacing evenly. Bake for 8 to 10 minutes or until the tops are golden and edges are caramelized but centers remain soft. Remove from oven and let cool on the sheet before transferring.
Notes
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to 2 days. Keep away from sunlight and moisture to preserve texture.
- Refrigeration: Place cookies in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best flavor and texture.
- Freezing: Wrap individual cookies in plastic wrap or aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before eating.
- If cookies spread too much during baking, chill the dough for 30 minutes before placing on the baking sheet.
- Rotate the baking sheet halfway through baking if cookies are browning unevenly.
- If dough feels too dry, add milk one teaspoon at a time until pliable before baking.
- Measure flour accurately by fluffing and scooping lightly; 1 ½ cups is ideal to prevent flat cookies.
- If edges brown too quickly, tent cookies with foil for the last 5 minutes of baking.
- Warm cookies briefly in a 300°F oven for 5 minutes to refresh softness and melted chocolate texture.
- Serve with a scoop of vanilla ice cream or a glass of cold milk. Pair with fresh strawberries or banana slices. Use as ice cream sandwiches or cookie bowls. Add to layered desserts with whipped cream and fruit. Optionally drizzle caramel sauce or melted chocolate and sprinkle flaky sea salt on top for a savory contrast.
- Add chopped nuts as additional mix-ins for texture variation (not specified with amounts, so omit from exact recipe).
- Use either dark or semisweet chocolate as preferred for the chocolate components.
- Use high-quality salted butter and brown it carefully for the nutty flavor that distinguishes this recipe.
- Choose pure vanilla extract to add aromatic depth.
- Opt for fine granulated sugar to ensure it blends well with the butter mixture and contributes to crisp edges.
- Use fresh baking soda as a leavening agent for ideal texture.
- Semisweet chocolate chips provide structure and controlled melting; chopped dark chocolate creates larger pockets of melted chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Unsalted Butter: Use high-quality unsalted butter for better control over sweetness. Browning the butter adds a nutty flavor, enhancing the cookie’s richness.
- Granulated Sugar: This sweetener adds crispness to the edges while keeping the center chewy. Look for a fine texture to easily blend into the butter mixture.
- Brown Sugar: Light brown sugar is key for moisture and that signature chewiness. It also contributes to the cookie’s deep, caramel flavor.
- All-Purpose Flour: A good-quality all-purpose flour gives the dough structure. Avoid using too much, or the cookies may turn dry and crumbly.
- Baking Soda: This leavening agent helps the cookies rise and spread. Ensure your baking soda is fresh for the best results.
- Vanilla Extract: Choose a pure vanilla extract for a rich, aromatic flavor. It’s crucial for adding depth and enhancing the overall taste.
- Chocolate Chips: Semi-sweet chocolate chips work great for balance. Opt for a brand that melts well for gooey pockets of chocolate in every bite.
Recipe Tips
- If cookies spread too much while baking, chill the dough for 30 minutes before placing on the sheet to help maintain shape.
- When cookies aren’t baking evenly, rotate the baking sheet halfway through cooking for a consistent golden color across all cookies.
- If dough appears too dry, add one teaspoon of milk at a time until it reaches a pliable consistency before baking.
- For flat cookies, make sure to properly measure flour so it is light and fluffy; 1 ½ cups yields ideal results.
- If the edges become overly browned, tent cookies with foil 5 minutes before they finish baking to prevent burning.
Serving Suggestions
Serve with a scoop of vanilla ice cream or a glass of cold milk. Pair with fresh fruit like strawberries or a banana for contrast.
Use to make ice cream sandwiches or cookie bowls. Add to a layered dessert with whipped cream and fruit for a sweet twist.
Top with a drizzle of caramel sauce or melted chocolate. Sprinkle flaky sea salt for a savory contrast to the sweetness.
Recipe variations
- You can use chopped walnuts or pecans for extra crunch in your brown butter chocolate chip cookies. Add ½ cup nuts after folding in the flour mixture for a nutty twist.
- Add 1 teaspoon of ground cinnamon or espresso powder to the wet ingredients for a subtle spice that complements the brown butter in these cookies.
- Either dark or milk chocolate chunks can be used instead of the original mix. Use 3 oz chopped chocolate and ½ cup chips as stated in the foundation recipe.
- If using a larger batch, double all ingredients to bake about 28 cookies. Adjust baking time to 10-12 minutes for consistent texture throughout.
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How to Store?
To keep your brown butter chocolate chip cookies fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from sunlight and moisture to maintain texture.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days. Let cookies come to room temperature before serving for best flavor.
Freezing: Wrap cookies individually in plastic wrap or aluminum foil, place in a freezer container up to 2 months. Thaw at room temperature before eating.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
If you enjoyed this Brown Butter Chocolate Chip Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
