Brown Butter Chocolate Chip Cookies
on Nov 02, 2023, Updated Mar 27, 2024
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Have you ever wondered why people go bananas for chocolate chip cookies? Well, it’s because they’re delicious! But what if we told you there’s a way to make them even more amazing? That’s where brown butter comes in. Brown Butter Chocolate Chip Cookies are a special twist on the classic cookie recipe that makes them taste out-of-this-world good.
Brown butter is like regular butter’s fancier cousin. When you cook butter until it turns golden and smells nutty, it becomes brown butter. This process adds a rich, toasty flavor to your cookies that makes them taste incredible.
The brown butter also gives the cookies a unique depth and a hint of caramel that pairs perfectly with the sweet chocolate chips. It’s like a flavor explosion in your mouth! Chocolate chip cookies are a staple that can be used in so many other recipes. Just to name a few- ice cream sandwiches with chocolate chip cookies, Brookies or this fun chocolate chip cookie cake are recipes that won’t disappoint.
Table of Contents
Why You’ll Love This Recipe
- Irresistible Flavor: People love brown butter chocolate chip cookies because the process of browning the butter adds a rich, nutty, and caramel-like flavor that takes the classic cookie taste to a whole new level of deliciousness.
- Unique Twist on a Classic: It offers a unique twist on the beloved chocolate chip cookie, making it a special treat that surprises and delights taste buds with its extra depth of flavor.
- Versatility: Brown butter chocolate chip cookies can be customized with various add-ins and variations, allowing bakers to tailor the recipe to their preferences, whether they love nuts, different types of chocolate chips, or a sprinkle of sea salt for a sweet and savory contrast. This versatility makes them a favorite among creative home bakers.
Recipe Ingredients
- All-Purpose Flour: This is the basic building block of the cookie dough, providing texture and structure.
- Baking Soda: A small amount of baking soda helps the cookies rise, making them soft and chewy.
- Unsalted Butter: Butter adds rich flavor, and in this recipe, it’s divided for browning and mixing into the dough.
- Dark Brown Sugar: Dark brown sugar brings a deep, molasses-like sweetness and moistness to the cookies.
- Granulated Sugar: Granulated sugar sweetens the cookies and contributes to their golden-brown exterior.
- Vanilla Extract: Vanilla extract enhances the flavor profile with its sweet and aromatic notes.
- Salt: Just a pinch of salt elevates the flavors by balancing the sweetness and enhancing the overall taste.
- Eggs: Eggs provide moisture and act as binders to hold the cookie dough together.
- Chocolate Chips: These sweet morsels add pockets of gooey, melty chocolate goodness to each bite, making the cookies utterly irresistible.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Nutty Additions: You can make your cookies extra special by adding chopped nuts like walnuts or pecans. The nutty crunch pairs wonderfully with the rich brown butter.
- Different Chips: While chocolate chips are classic, you can experiment with other kinds of chips like white chocolate, butterscotch, or even peanut butter chips for a unique twist.
- Sea Salt Topping: Sprinkle a tiny bit of sea salt on top of your cookies just before baking. It might sound strange, but the saltiness balances the sweetness and enhances the flavors.
How To Make Brown Butter Chocolate Chip Cookies
Step #1. Preheat oven to 375°F, line baking sheets with parchment, and brown unsalted butter in a saucepan; transfer to a mixing bowl.
Step #2. Stir in melted butter, sugars, vanilla, salt, then whisk in eggs; rest and whisk every 3 minutes. Fold in flour, baking soda, and chocolate chips.
Step #3. Drop dough spoonfuls on lined sheets.
Step #4. Bake 10-14 minutes until golden at the edges, let cool on sheets briefly, then transfer to a rack to cool completely.
Recipe FAQs
Of course! Regular butter will still make delicious chocolate chip cookies. Brown butter just gives them an extra special flavor.
To brown butter, melt it in a pan over medium heat and let it bubble and sizzle until it turns golden and smells nutty. Be sure to watch it closely, so it doesn’t burn.
Brown butter chocolate chip cookies are best when eaten within a few days. Store them in an airtight container to keep them fresh longer.
Expert Tips
- Experiment with different cookie sizes. You can make them small for bite-sized treats or larger for a gooey, decadent dessert.
- Pay close attention during this step as the butter can go from browned to burnt quickly. The browned butter should have a rich, nutty aroma.
- These cookies are best when the edges are slightly crispy, and the centers remain soft and chewy. Adjust the baking time according to your oven and preference.
- Feel free to experiment with mix-ins, like adding chopped nuts or using different types of chocolate chips or chunks for a variety of textures and flavors.
Can I freeze brown butter cookie dough?
Yes! You can scoop your cookie dough onto a baking sheet, freeze the dough balls, and then store them in a zip-top bag in the freezer. When you’re ready to bake, just pop them in the oven straight from the freezer.
More Cookie Recipes To Consider
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Brown Butter Chocolate Chip Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter, divided
- ¾ cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups chocolate chips
Instructions
- Set your oven to 375°F (190°C) and let it preheat while you prepare the cookie dough.
- Line two baking sheets with parchment paper to ensure easy removal of cookies and easy cleanup.
- Place a medium saucepan on the stove and add 10 tablespoons of unsalted butter. Heat it over medium-high heat.
- Stir the butter constantly. It will melt, then foam, then turn a clear golden before finally turning a toasty brown with a nutty aroma. Keep a close watch as it can burn quickly.
- Immediately transfer the browned butter to a large mixing bowl to stop the cooking process.
- Add the remaining 4 tablespoons of unsalted butter to the hot brown butter, and stir until completely melted.
- Whisk in ¾ cup of dark brown sugar, ½ cup of granulated sugar, 2 teaspoons of vanilla extract, and 1 teaspoon of salt until well combined.
- Add in one whole egg and one egg yolk. Whisk the mixture until smooth.
- Let the mixture sit undisturbed for 3 minutes, then whisk for 30 seconds. Repeat this resting and whisking process two more times. This step helps in achieving a shiny and chewy texture.
- In the same bowl, gently fold in 1 ¾ cups of all-purpose flour and ½ teaspoon of baking soda until just combined. Be cautious not to over-mix.
- Stir in 1 ¼ cups of chocolate chips, ensuring they are evenly distributed throughout the dough.
- Use a cookie scoop or a spoon to portion out the cookie dough onto the prepared baking sheets. Ensure there is adequate space between each portion to allow for spreading during baking.
- Place the baking sheets in the preheated oven. Bake for 10-14 minutes, or until the edges are golden brown but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Pay close attention during this step as the butter can go from browned to burnt quickly. The browned butter should have a rich, nutty aroma.
- These cookies are best when the edges are slightly crispy, and the centers remain soft and chewy. Adjust the baking time according to your oven and preference.
- Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.
- Feel free to experiment with mix-ins, like adding chopped nuts or using different types of chocolate chips or chunks for a variety of textures and flavors.
