Brown Butter Chocolate Chip Cookies Recipe
These Brown Butter Chocolate Chip Cookies feature a rich, nutty flavor from perfectly browned butter, combined with the classic comfort of melty semisweet chocolate chips. Baked to golden perfection, they offer a chewy texture with slightly crisp edges, making them an irresistible treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brown Butter & Sugars
- 1 ¼ cup butter (280 grams)
- ¾ cup granulated sugar (150 grams)
- 1 cup firmly packed brown sugar (200 grams)
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour (357 grams), measured correctly
- ½ teaspoon salt (adjust to ¾ teaspoon if using unsalted butter)
- 2 teaspoons baking soda
Chocolate
- 2 to 2 ½ cups semisweet chocolate chips (360–480 grams)
Instructions
- Brown the Butter: In a medium-large saucepan, brown the butter by stirring constantly over medium-high heat until it reaches a deep honey color. Immediately remove from heat to prevent burning and pour into a mixing bowl. Cool the butter in the fridge or freezer until it solidifies to a room temperature consistency, as liquified butter will cause flat cookies.
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Grease baking sheets with cooking spray or line them with silicone mats or parchment paper for easy cookie removal.
- Cream Butter and Sugars: Using the solidified brown butter, cream together with granulated sugar and brown sugar for 1 minute. This starts incorporating air to create a fluffy cookie base.
- Add Eggs and Vanilla: Add eggs one at a time along with vanilla extract and beat for an additional 2-3 minutes until the mixture becomes pale and fluffy. Ensure you incorporate the toasty brown bits from the bottom of the butter for optimal flavor.
- Combine Dry Ingredients: Gently mix in the flour, baking soda, and salt just until the dough is barely combined. Over mixing here can make the cookies tough.
- Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the dough.
- Shape and Bake: Scoop about ¼ cup of dough (approximately 68 grams) into round balls and place them spaced on the prepared baking sheets. Bake at 375°F for 8-10 minutes or until the edges and tops are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. This helps them set without breaking.
Notes
- If you use unsalted butter instead of salted, increase the salt from ½ teaspoon to ¾ teaspoon for balanced flavor.
- Cooling the brown butter to a solid state before mixing helps ensure cookies hold their shape and aren’t overly flat.
- Do not overmix the dough once flour is added to avoid tough cookies.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.
Keywords: brown butter cookies, chocolate chip cookies, homemade cookies, chewy cookies, easy dessert, baking recipe
