Brown Butter Chocolate Chip Cookies
The underlying caramel tones make these Brown Butter Chocolate Chip Cookies really special.
These are the top-ranked chocolate chip cookies in a couple of my friends’ homes, and their size alone makes my gang happy.
Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies became our weekend dessert after drilling Bill on what sweets to bake. I could have predicted his answer, “chocolate chip cookies, flourless chocolate cake or lava cakes.” Well, I have a plethora of chocolate chip cookies on this blog and this particular one debuted in 2010, only months after I started blogging.
Needless to say, there were a few awful photos and not much else besides the recipe. A redo was definitely in order.
How to make brown butter
Brown butter is super easy to make, although it can be a disaster if you don’t babysit it. You want a nutty flavor not a burnt one! The goal is to heat the butter until the butter solids brown.
- Cut unsalted butter into small, evenly-sized pieces and place it in a pot or pan.
- Cook on low until butter is melted.
- Turn the heat up to medium swirl the pan or stir almost constantly with a heatproof spatula to prevent milk solids from burning.
- The water is evaporating at this point. Watch carefully at all times.
- The butter becomes a light tan color as the milk solids toast or “brown” in the hot fat. Voila, brown butter!
How to make dark brown sugar
So you don’t have a box or bag of dark brown sugar in your pantry and are wondering what to do. You can always substitute light brown sugar, which is much more commonly found in kitchens. But you can also make your own dark brown sugar! PRO-Tip; For each cup of dark brown sugar you need, combine 1 cup of light brown sugar with 1 tablespoon of molasses. Mix and use as directed. It’s as easy as that!
You May Need:
A Cook’s Illustrated Classic
Since most of my friends are aware of the hubby’s penchant for chocolate chip cookies, I’ve had numerous folks offer their favorite recipes. I have tested nearly every single one. I tweaked this Cook’s Illustrated classic chocolate chip cookie recipe, recommended by numerous friends, by browning the butter before adding it to the dough. Note that the recipe calls for dark instead of light brown sugar which adds another degree of deliciousness with caramel undertones!
Bill was thrilled to come home to these, though he did mention that a double batch would have been nice! That made me chuckle.
More Chocolate Chip Sweets You’ll Love:
- Peanut Butter Chocolate Chip Cookie Bars from Spend with Pennies
- Jumbo Chocolate Chip Cookies
- Chocolate Chip Banana Bread from Princess Pinky Girl
- Thick and Chewy Chocolate Chip Cookies
- Rainbow Chocolate Chip Cookies from In Katrina’s Kitchen
Brown Butter Chocolate Chip Cookies
A caramel undertone from the brown butter makes these chocolate chip cookies something special!
Ingredients
- 14 tablespoons butter, divided
- 1/2 cup sugar
- 3/4 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1 3/4 cup flour
- 1 1/4 cups semi-sweet chocolate chips, chunks or discs
Instructions
Preheat oven to 375º.
Melt 10 tablespoons of the butter in a saucepan over over low heat until melted. Increase heat to medium, cooking and stirring for a few more minutes until the butter is golden brown with a nutty fragrance.
Pour into heatproof bowl, and add the remaining 4 tablespoons of butter. Stir until melted.
Add both sugars, then vanilla. Mix in egg and egg yolk. Add baking soda, then flour and mix until just combined. Add chocolate and mix until well dispersed.
Use a large cookie scoop to make dough balls. Place about 2 inches apart on parchment lined cookie sheets. Bake 10-14 minutes or till cookies are golden. Cool on rack.
Notes
Adapted from Cook's Illustrated's Perfect Chocolate Chip Cookies.
Nutrition Information:
Yield:
16Amount Per Serving: Calories: 262Total Fat: 15gSaturated Fat: 9gCholesterol: 46mgSodium: 121mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g
looks fantastic Liz! Yum
Kim, I thought of you while making these. I tried to get Nick to tell me which he like better…these or the Jacques Torres version…but he could only say, “They’re both great.” I think he wants me to keep baking any kind of chocolate chip cookie!
Now, those I have to make. We are going to the beach in a few weeks and the grandkids and we gownup kids would certainly enjoy those. I just did a pound cake and glazed it with browned butter frosting and it added a great flavor. I can only imagine how good these will be. Dawn
You have some really amazing cookie recipes, Liz. These browned butter version looks awesome.
Yep, they’d be a big hit here too! They’re calling for more snow the next two days… Might need some cookies to keep my strength up:@)
This recipe was worth resurrecting! I didn’t see the pics before but these are beautiful and the cookies sounds amazing with a double layer of yumminess!
I love using brown butter in cookies! These look fabulous!
It’s been way too long since I’ve made Chocolate Chip Cookies and this version sounds really good. Nice instructions on making brown butter. It’s great over pasta, so I’ll save these instructions.
That butter must kick these up to a whole another level! delicious cookies !
what wonderful cookies Lizzy !!
You make just about the perfect cookies I have ever seen. Do you weigh each spoonful or just eyeball it? I weigh mine but alas they never come out as perfect looking as your lovely cookies. I use brown butter in my Normandy Apple tart with custard and we just love it, I have to admit, I;ve not considered using it in cookies, now that is very clever.
These look like the most perfect cookies ever! I adore browned butter chocolate chip cookies – and will have to give these a try. Thanks Liz – pinned!
I just poured myself a cup of coffee. I could really use one of these delicious cookies.
Amalia
xo
These cookies look like perfect for tea:)
Love chocolate chip cookies. Don’t think I’ve ever had them with brown butter, though — terrific idea! That would add another great layer of flavor. Super recipe — thanks.
You had me at brown butter – these cookies look heavenly!
Brown butter is the best, I bet these cookies are the bomb. I wonder how they would be if you also toasted the flour first?
ahhh brown butter, my beloved
I love both chocolate chip cookies (well, who doesn’t?) and brown butter, but I don’t think I’ve ever combined them together. I guess I need to fix this one day. Beautiful cookies!
Your husband’s answer would be awfully similar to my husband’s – especially the chocolate lava cake part. There would be no complaints from him if I made these cookies!! Love the brown butter. Pinning!
I love any cc cookie and am always happy there are so many variations to try! This sounds great!
There’s nothing like brown butter to turn a cookie into something really special!
I bet these cookies disappear fast! They look perfect!
Love these!!
What a wonderful way to elevate the flavor of your standard chocolate chip cookie. Delicious!
There’s nothing better than brown butter in your cookie….they look perfect!
Browned butter is EVERYTHING!
I love the dimension of flavour the browned butter adds to these chocolate chip cookies. They’re divine!
Brown Butter makes for the best cookies
Brown Butter makes my favorite kind of cookies!
I love that his only complaint was that you didn’t double the recipe! That is a win for sure! They look so good, I can almost smell them baking through my screen!
Brown butter makes baked goods so much better. I am a recent convert. I am ALWAYS up for trying new chocolate chip cookie recipes! Thanks for this!
Those large chips are calling my name and I’ll have to make these on a day my daughter can take them to work. This is way too much temptation to keep in the house. By the way, I also started blogging in 2010, it seems like eons ago.