I swear eating one of my brown butter chocolate chip cookies straight out of the oven is the closest a person can get to heaven on this earth. That nutty butter flavor is next level. I bake these up so they are gooey and soft in the middles with nice crisp edges on outside. And the best part is you can mix this all up in a bowl with a whisk. No mixer needed. Get at it boos.
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How To Make Brown Butter Chocolate Chip Cookies
Step 1: In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. As soon as the butter is an amber brown color, remove from heat and pour it into a small bowl where it will cool to room temperature. Refrigerate until the butter comes back to solid but is still malleable.
Step 2: In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside. In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
Step 3: Turn down your mixer to low and add in flour mixture in three intervals, beating after each addition until well-combined. Lastly, add in chocolate chips.
Place dough in the refrigerator for at least 30 minutes.
Step 4: Scoop cookie dough in balls the size of a tablespoon and place on a parchment paper lined cookie sheet at least 1 1/2 inches apart. Place the baking sheets into the refrigerator for another 30-90 minutes. The longer the better.
Step 5: Preheat the oven to 350 degrees. Bake 10-13 minutes then allow cookies to cool for at least 4-5 minutes then serve.
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Brown Butter Chocolate Chip Cookies Recipes
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Ingredients
- 1 cup unsalted butter
- 2 1/2 cups all purpose flour
- 2 tsp cornstarch
- 3/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 tbsp pure vanilla extract
- 2 cups chocolate chips
Instructions
- In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, white foamy bubbles will begin to appear over the top of the butter. Watch carefully as the butter’s color changes to brown and the smell of the butter becomes somewhat nutty.
- As soon as the butter is an amber brown color, remove from heat and pour it into a small bowl where it will cool to room temperature. Cover the bowl and refrigerate until the butter comes back to solid but is still malleable.
- In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
- In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
- Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
- Turn down your mixer to low and add in flour mixture in three intervals, beating after each addition until well-combined. Lastly, add in chocolate chips.
- Place dough in the refrigerator for at least 30 minutes.
- Scoop cookie dough in balls the size of a tablespoon and place on a parchment paper lined cookie sheet at least 1 1/2 inches apart. Place the baking sheets into the refrigerator for another 30-90 minutes. The longer the better.
- Preheat the oven to 350 degrees. Bake 10-13 minutes then allow cookies to cool for at least 4-5 minutes then serve.
Notes
Nutrition
Recipe Tips
- Browning Butter: Use a light colored saucepan so you can see the color. It should be a deep caramel color. If you’re unsure, err on the side of a lighter caramel as brown butter can easily burn fast too.
- Chill but Not Too Long: You don’t want your brown butter to get hard as a rock. It should be solid but still soft enough to mix together.
- Don’t Skip the Cornstarch: It gives the cookies such a great texture boos.
Recipe Help
Yep wait until the dough has had its first rest before rolling out the individual rounds. Place the dough balls on a parchment lined baking sheet, then place it in the fridge to harden before transferring into a large freezer bag. Whenever you’re ready to bake, just follow the instructions provided in the recipe!
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I always love the depth of flavor brown butter adds to cookies. It just gives them a richness and depth of flavor regular butter can’t match. So good!
I have to agree, brown butter makes cookies taste yummy. These would disappear in a flash. Great for bake sales and taking to parties.
The perfect chocolate chip cookies. Love that sprinkling of sea salt on top!
Haven’t made these yet because the amount of granulated sugar needed is missing. Looking forward to trying these once I know how much to use.
Your recipe for Browned Butter Chocolate Cookies only calls for brown sugar in the Ingredients list. But the instructions say to mix in the brown and granulated sugars. Is an ingredient left out?
Yes thanks for catching that. It has been updated. 1/2 a cup of granulated sugar.
Brown butter always takes thing up a notch, and it is not a surprise these chocolate chip cookies are a cut above the usual cookies.
Traditional chocolate chip cookies are my favorite but I love how they get taken up a notch with the addition of browned butter. It really adds a wonderful flavor to a classic cookie.
The extra step of the browned butter is totally worth it. It puts these cookies over the top!
Delicious yet simple recipe that the whole family loved. Can’t wait to make it again!
I’ve never tried brown butter cookies before. I imagine that extra few minutes makes a big difference. I’m going to try these with my daughter this weekend!