Brown Butter Chocolate Chip Cookies
The underlying caramel tones make these Brown Butter Chocolate Chip Cookies really special. There’s deliciousness in every bite!
These are the top-ranked chocolate chip cookies in a couple of my friends’ homes, and their size alone makes my gang happy.
Why You Must Make
- If you’ve never made desserts using brown butter, here’s your chance!
- Brown Butter provides a caramelly, slightly nutty undertone that makes almost every recipe better!
- I used chocolate discs instead of chocolate chips, which chocoholics will love!
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.
- Have your eggs at room temperature for easy incorporation.
- PRO-Tip: As with most cookie recipes, do not beat the dough with a mixer. That will incorporate air into the dough making them more cakey than dense and chewy.
- Use a cookie disher to scoop out the dough. That way the cookies will all be the same size and take the same amount of time to bake.
- To make the roundest cookies, you can roll the dough balls between your palms before placing them on the baking sheet.
- PRO-Tip: If the cookies don’t come out of the oven perfectly round, you can use a hot pad to steady the pan and tap the perimeter of the cookies back into shape with a spatula. This only works when they’re hot and pliable. If they cool down too much, reshaping isn’t possible…….
Frequently Asked Questions
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.
1. Cut unsalted butter into small, evenly-sized pieces and place them in a pot or pan.
2. Cook on low until butter is melted.
3. Turn the heat up to medium swirl the pan or stir almost constantly with a heatproof spatula to prevent milk solids from burning.
4. The water is evaporating at this point. Observe at all times.
5. The butter becomes a light tan color as the milk solids toast or “brown” in the hot fat. Voila, brown butter!
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 Also Like:
- Peanut Butter Chocolate Chip Cookie Bars from Spend with Pennies
- Chocolate Chip Banana Bread from Princess Pinky Girl
- Rainbow Chocolate Chip Cookies from In Katrina’s Kitchen
- Ad Hoc Chocolate Chip Cookies
- Jumbo Chocolate Chip Cookies
- Thick and Chewy Chocolate Chip Cookies
- More of My Best Cookie Recipes
Brown Butter Chocolate Chip Cookies
A caramel undertone from the brown butter makes these chocolate chip cookies something special!
- 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
- Preheat the oven to 375º.
- Melt 10 tablespoons of the butter in a saucepan 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 a 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 for 10-14 minutes or till the cookies are golden. Cool on rack.
If you don't have dark brown sugar on hand you can mix 1 cup of light brown sugar with 1 tablespoon of molasses. Once it's combined, measure out the 3/4 cup needed for this recipe.
If you don't want to take the time to brown the butter, regular melted butter can be used.
Adapted from Cook's Illustrated's Perfect Chocolate Chip Cookies.
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Amount Per Serving: Calories: 262Total Fat: 15gSaturated Fat: 9gCholesterol: 46mgSodium: 121mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g
33 Comments on “Brown Butter Chocolate Chip 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 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!
ahhh brown butter, my beloved
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?
You had me at brown butter – these cookies look heavenly!
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.
These cookies look like perfect for tea:)
I just poured myself a cup of coffee. I could really use one of these delicious cookies.
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!
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.
what wonderful cookies Lizzy !!
That butter must kick these up to a whole another level! delicious cookies !
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.
I love using brown butter in cookies! These look fabulous!
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!
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:@)
You have some really amazing cookie recipes, Liz. These browned butter version looks awesome.
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
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!
looks fantastic Liz! Yum