Okay, friends, let’s talk cookies. Not just any cookies, but Brown Butter Chocolate Chip Cookies. Imagine your favorite classic chocolate chip cookie, then imagine it leveled up with a nutty, sour, and savory flavor. What is caramel-y depth that’ll make you weak in the knees? It’s like the sophisticated older sibling of the traditional recipe we all know and love. I swear, these cookies have ruined me for all other chocolate chip cookies. I always get a little giddy when I think about making them because the aroma while butter browns. Is it pure magic?
What are Brown Butter Chocolate Chip Cookies?
What do we mean when we say brown butter chocolate chip cookies? What’s your go-to Chocolate Chip Cookie recipe? What is the best way Think of it as taking butter and gently cooking it until the milk solids toast, creating this. incredibly rich, nutty flavor. What is brown butter in cookie dough? What are some good alternatives to regular melted butter? Is it a simple technique, but the results are truly transformative? What makes people say, “Wow, these are amazing!”? Who doesn’t love hearing that?
Why you’ll love this recipe?
Where do I start?flavorIs this world out of the world? The brown butter adds this delicious, toasty, almost caramel-like depth that just elevates the whole thing. What is your cookie experience Is it sweet? Secondly, despite sounding fancy, it’s surprisingly good.simpleIs it really that easy to brown butter? This recipe is also super easy to make.cost-effective. You probably already have most of the ingredients in your pantry. Plus, they are easy to find.versatileIs it good to eat ice cream straight from the oven? What I love the most is how everyone reacts when they try something new. What are some of the best Chocolate Chip Cookies? I’ve tried other browned butter cookie recipes, but this one is just *it*. What is the perfect balance of chewy, slightly crisp edges, and a soft, gooey center? What are some of the best recipes to make?
How do I make Brown Butter Chocolate Chip Cookies?
Quick Overview
How do you make Brown Butter Chocolate Chip Cookies? First, you’ll brown butter (the most crucial step!). If you’re using eggs, sugar, and vanilla, mix it with the sugars. Add in your dry ingredients, fold in chocolate chips, and bake until golden brown. How do you keep a close eye on the butter as it browns and not overbake the cookies? I promise, the slight extra effort is totally worth it!
Ingredients
What is the recipe for Brown Butter?
What is the best unsalted butter?
For the Cookie Dough: What is the recipe?
* 1 cup (packed) light Brown Sugar
* ½ cup granulated sugar
* 2 large eggs
* 2 teaspoons vanilla extract. I prefer using pure vanilla for the best flavor.
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups chocolate chips. I like using a mix of milk and semi-sweet chocolate chips.
What are the steps to
Step 1: Brown the Butter
Place the butter in a light-colored saucepan over medium heat. This allows you to see when the butter starts to brown! Let it melt completely, then continue cooking, swirling the pan occasionally. The butter will foam, then the foam will subside, and you’ll start to see brown specks forming at the bottom of the pan. It’ll smell nutty and delicious! This takes about 5-8 minutes. Immediately remove from heat and pour into a heatproof bowl to cool slightly.
Step 2: Mix Sugars and Brown Butter
In a large bowl, combine the cooled (but still liquid) brown butter with the Brown Sugar and granulated sugar. Whisk until well combined. The mixture should be smooth and creamy.
Step 3: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure everything is well incorporated for a smooth batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
Step 5: Add Chocolate Chips
Fold in the chocolate chips until they are evenly distributed throughout the dough. I like to use a rubber spatula for this to avoid overmixing.
Step 6: Chill the Dough (Optional but Recommended!)
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking. I often chill mine for a couple of hours, or even overnight!
Step 7: Bake
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Remember, they will continue to bake a bit as they cool.
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
Step 9: Enjoy!
Serve warm and enjoy! These are best enjoyed fresh, but they’re still delicious the next day (if they last that long!).
What should I serve it with?
These Brown Butter Chocolate Chip Cookies are amazing on their own, but here are a few ideas to elevate the experience:
For a Classic Treat: Pair them with a tall glass of cold milk. It’s the quintessential cookie pairing for a reason!
For a Dessert Upgrade: Crumble them over vanilla Ice Cream for an easy and delicious sundae.
For a Cozy Night In: Enjoy them with a warm cup of coffee or tea. It’s the perfect way to unwind.
For a Special Occasion: Arrange them beautifully on a platter for a party or gathering. They’re always a hit!
My family loves having these with a scoop of Peanut Butter ice cream. It’s a weird combo, but trust me, the nutty flavors go so well together! I also sometimes sneak a cookie (or two!) with my morning coffee. Don’t judge!
Top Tips for Perfecting Your Brown Butter Chocolate Chip Cookies
Here are some of my best tips for making sure your Brown Butter Chocolate Chip Cookies are absolutely perfect every time:
Browning the Butter: Don’t rush the browning process! Keep a close eye on the butter and stir occasionally. It’s done when it smells nutty and has brown specks at the bottom of the pan. Burnt butter is no good!
Cooling the Butter: Let the browned butter cool slightly before adding it to the sugars. If it’s too hot, it can melt the sugars and affect the texture of the cookies.
Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined, and then fold in the chocolate chips.
Chilling the Dough: Chilling the dough is optional, but highly recommended. It helps prevent the cookies from spreading too much during baking and enhances the flavor.
Baking Time: Keep a close eye on the cookies while they’re baking. They’re done when the edges are golden brown and the centers are still slightly soft. Remember, they will continue to bake a bit as they cool.
Chocolate Chips: Feel free to experiment with different types of chocolate chips. I love using a mix of milk and semi-sweet, but dark chocolate or even white chocolate chips would be delicious too!
I learned the hard way not to walk away while browning the butter. One time, I got distracted and totally burnt it! The whole batch of cookies had to be thrown away. Lesson learned: stay focused!
Storing and Reheating Tips
Here’s how to keep your Brown Butter Chocolate Chip Cookies fresh and delicious:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy.
Refrigerator Storage: For longer storage, you can keep the cookies in an airtight container in the refrigerator for up to a week. Just be sure to let them come to room temperature before enjoying.
Freezer Instructions: You can freeze the cookies for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw at room temperature before serving.
Reheating: To reheat the cookies, simply pop them in the microwave for a few seconds or warm them in the oven at a low temperature until they’re soft and gooey again.
I always make a double batch and freeze half. That way, I always have cookies on hand for unexpected guests or a late-night craving!
Frequently Asked Questions
Final Thoughts
These Brown Butter Chocolate Chip Cookies are truly something special. The nutty, caramel-like flavor from the browned butter elevates the classic chocolate chip cookie to a whole new level. They’re easy to make, and everyone always raves about them. If you’re looking for a cookie that’s a little bit different and a whole lot delicious, you have to try this recipe! If you loved this recipe, you might also enjoy my Salted Caramel Chocolate Chip Cookies or my Peanut Butter Blossom Cookies. Happy baking! Let me know in the comments how your cookies turn out, and if you have any fun variations you tried. I can’t wait to hear from you!
Brown Butter Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup brown butter cooled slightly
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together the brown butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
