This post may contain affiliate links. Please read my disclosure.
With nutty brown butter, semisweet chocolate and flaky sea salt, these brown butter chocolate chip cookies kick up America's favorite cookie a notch.
I mean who doesn't love cookies? From chocolate sugar cookies to ginger cookies to brownie crinkle cookies to coffee cookies, there are so many options.
But the most popular cookie by far is the chocolate chip cookie. For those that didn't know, it was actually invented by Ruth Wakefield at the Toll House Inn in Massachusetts in the 1930s.
Eventually a partnership with Nestle where her recipe was posted on the bag of chocolate chips led to the explosion in popularity. Now don't get me wrong, I love a good old fashioned chocolate chip cookie. But I also love brown butter, so I figured why not combine the two.
Yes I know it isn't a new recipe and I'm not sure where it began, but I love the extra nutty flavor that comes from browning the butter. If you've never brown butter, it is actually quite easy. I include directions of how to do it so no reason to be intimidated!
I adapted my mom's recipe who runs who own cookie business - Heartsong Cookies. And while she doesn't sell brown butter chocolate chip cookies herself, maybe this will change that!
Jump to:
Recipe Ingredients
- Unsalted butter - browning it adds that extra oomph.
- Light brown sugar, dark brown sugar and granulated sugar - the combination gives just the right texture and flavor.
- Eggs - helps bind everything together.
- Vanilla extract - can't have cookies without it.
- All-purpose flour - the base of the cookie.
- Cornstarch - helps create a chewy cookie.
- Baking soda - gives rise to the cookies.
- Salt - enhances the flavor.
- Chocolate - semisweet is best but you can also use milk or dark.
Step-by-Step Instructions
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Transfer to a bowl and allow to cool at room temperature for 30 minutes.
- Mix together the dry ingredients in a medium bowl and set aside.
- Beat the cooled butter and sugars together until combined, about 1 minute.
- Add the eggs and vanilla extract and beat until combined, another minute.
- Slowly mix in the dry ingredients into the wet ingredients until just combined with the mixer on low speed.
- Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 375°F and line baking sheets with parchment paper. Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
- Bake for 10-12 minutes, rotating the pan halfway through. You want the edges to be golden brown but the middle should still be soft. Sprinkle with some sea salt. Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.
FAQs
Add the butter to the skillet over medium heat. Once the butter is melted, it will foam up and then subside.
This is when you watch carefully as lightly browned specks will start to form at the bottom of the pan. You will know the butter is ready when there is a nutty aroma. I suggest watching this video if you are still concerned.
Cornstarch gives the cookies that ultra soft consistency and chew consistency we love. It also helps keep the cookies thick.
When making cookies, you usually use a combination of white and brown sugar. I prefer more brown sugar as there is moisture in it which helps create a soft and chewy cookie. You can use a combination of light and dark or just one or the other.
White granulated sugar is still important as it is dry and helps the cookie spread some.
Chilling the dough for at least 30 minutes in the fridge results in a thicker, more solid cookie that doesn't spread too much.
While visual cues are great, there is a way to tell if these brown butter chocolate chip cookies are done. It is called the edge test.
Use your fingertips to gently lift the edge of one cookie. If the edge of the cookie won't lift, they need more time.
If the edge lifts lightly from the sheet pan when using your fingertip, they are done. Remember they continue to cook for a few minutes out of the oven.
How to Freeze Cookie Dough for Later
If you don't want to bake the cookies right away, you can freeze for later no problem. Just follow these steps:
- Place dough in the fridge for 30 minutes.
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
Pro Tips/Recipe Notes
- Make sure you cool your brown butter after browning. It should take about 30 minutes so it is no longer warm to the touch.
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Feel feel to use regular chocolate chips instead of chopping your own.
- You can add in nuts if you want but just remove the same amount of chocolate.
Other Cookie Recipes
- Eggless Chocolate Chip Cookies
- Oatmeal Cream Pies
- Nutella Biscuits
- Homemade Sugar Cookies
- Pecan Sugar Cookies
- Chocolate Chip Peanut Butter Skillet Cookie
If you’ve tried these brown butter chocolate chip cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (312 grams)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semisweet chocolate, chopped into pieces (about 10 oz)
- flaky sea salt
Instructions
- Cook butter in a medium saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes.
- Transfer the butter to a heatproof bowl and allow to cool at room temperature for 30 minutes.
- Using an electric mixer on medium speed, beat the cooled butter and sugars together, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, mix together the flour, cornstarch, baking soda and salt.
- With the mixer on low speed, slowly mix in the dry ingredients into the wet ingredients until just combined. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
- Bake for 10-12 minutes, rotating the pan halfway through. You want the edges to be golden brown but the middle should still be soft. Sprinkle with some sea salt.
- Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.
Notes
- Make sure you cool your brown butter after browning. It should take about 30 minutes so it is no longer warm to the touch.
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Chill the dough for at least 30 minutes in the fridge so they don't spread too much.
- Feel feel to use regular chocolate chips instead of chopping your own.
- You can add in nuts if you want but just remove the same amount of chocolate.
Leave a Reply