Brown Butter Chocolate Chip Cookies Recipe
These Brown Butter Chocolate Chip Cookies feature a rich, nutty flavor from browned butter combined with classic chocolate chips. The butter is browned to a deep honey color, then cooled to a solid state before creaming with sugars and eggs, resulting in perfectly thick, chewy cookies with a golden crust and soft centers. This recipe yields deliciously indulgent cookies perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter
- 1 1/4 cup butter (280 grams)
Sugars
- 3/4 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 3/4 cups all-purpose flour (357 grams)
- 1/2 teaspoon salt
- 2 teaspoons baking soda
Add-ins
- 2 to 2 1/2 cups semisweet chocolate chips (360–480 grams)
Instructions
- Brown the Butter: In a medium-large saucepan, melt and stir butter constantly over medium-high heat until it reaches a deep honey brown color, releasing a nutty aroma. Immediately remove from heat and pour into a mixing bowl.
- Cool Butter: Place the browned butter in the fridge or freezer until it solidifies to a room temperature-like firmness. This step prevents the cookies from spreading too thin during baking.
- Prepare Oven and Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line them with silicone mats or parchment paper to prevent sticking.
- Cream Butter and Sugars: Using a mixer, beat the cooled brown butter with the granulated sugar and brown sugar for 1 minute until well combined.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the mixture and continue beating for 2 to 3 minutes until the batter is pale and fluffy. Be sure to scrape in the toasty browned bits from the butter for full flavor.
- Mix Dry Ingredients: Add the flour, baking soda, and salt to the wet ingredients. Mix gently and only until just combined to avoid tough cookies.
- Fold in Chocolate Chips: Stir in the semisweet chocolate chips evenly throughout the dough.
- Shape Dough Balls and Bake: Scoop approximately 1/4 cup (68 grams) of dough per cookie and shape into rounded balls. Place on prepared baking sheets and bake for 8-10 minutes at 375 degrees Fahrenheit until the edges and tops turn just golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2-3 minutes to set, then transfer to a wire rack to cool completely.
Notes
- Ensure the browned butter is cooled and solid before mixing; using melted butter will cause the cookies to spread too thin.
- Measure flour correctly by spooning into the cup and leveling off with a knife for best texture.
- Adjust chocolate chip amount between 2 and 2 1/2 cups depending on desired chocolate intensity.
- Use parchment paper or silicone mats to easily remove cookies and avoid greasing pans.
Keywords: brown butter cookies, chocolate chip cookies, homemade cookies, chewy cookies, dessert recipe
