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With nutty brown butter, chocolate chunks and flaky sea salt, these brown butter chocolate chip cookies kick America's favorite cookie up a notch.
I mean who doesn't love cookies? From chocolate sugar cookies to ginger cookies to brownie crinkle cookies to coffee cookies to white chocolate and raspberry cookies to Oreo and chocolate chip 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 browned butter, it is actually quite easy. I include directions of how to do it so no reason to be intimidated!
Why This Recipe Works
- Enhanced flavor - Brown butter adds a rich, nutty depth to the cookies, elevating the traditional chocolate chip cookie taste and providing a more complex flavor profile.
- Perfect consistency - You get a slightly crisp edge, with that chewy interior which makes cookies so delicious.
- Holiday friendly - Cookies and holidays are a perfect pair. You can make ahead and freeze before you are ready to give them to your friends and family.
Jump to:
Ingredient Notes
- Butter - Unsalted butter is a common choice for cookies, as it allows you to control the salt content. By browning the butter, you get a subtle nutty flavor.
- Sugars - Granulated sugar and brown sugars are used in combination for a balance of sweetness and moisture. Brown sugar adds a subtle molasses flavor.
- Eggs - Eggs act as a binding agent, contributing to the structure of the cookies. They also add moisture and richness.
- Vanilla extract - Vanilla enhances the overall flavor profile of the cookies. Use a good-quality vanilla extract for the best results.
- Flour - All-purpose flour is a standard choice for cookie recipes. It provides structure to the cookies.
- Cornstarch - Soften the proteins of the flour which results in a chewy cookie.
- Leavening agents - The combination of baking powder and baking soda gives just the right texture for the cookie.
- Salt - A small amount of salt helps balance the sweetness and enhances the overall flavor. If you're using salted butter, adjust the amount of additional salt accordingly.
- Chocolate - I like to use quality dark chocolate bars and chop before folding into the dough.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- I'm a fan of the combination of light brown, dark brown and granulated sugar, but you can use all of any one of them.
- Try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free version. Applesauce or mashed bananas are good substitutes too.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor. You can also swap with a 1:1 gluten-free flour blend for a gluten-free version.
- Experiment with other chocolate varieties besides dark chocolate like milk or semi-sweet chocolate for a different flavor profile. Even white chocolate could work.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Brown the butter in a medium skillet before letting cool for 30 minutes. Beat together the cooled butter and sugars until combined.
Beat in the eggs and vanilla extract until combined. In another bowl, mix together the dry ingredients.
Mix together the dry ingredients before folding in the chocolate chunks. Transfer to the fridge for 30 minutes.
Place 2 tbsp-sized portions to parchment-lined baking sheets. Bake at 350°F for 10-12 minutes or until done. Sprinkle with sea salt if desired.
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.
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.
Cornstarch gives the cookies that ultra soft consistency and chew consistency we love. It also helps keep the cookies thick.
Chilling the cookie dough before baking can help prevent excessive spreading.
Additionally, make sure your oven is preheated, and use parchment paper or a silicone baking mat to help control spreading
Use a sizable circular cookie cutter. Immediately upon removing the cookies from the oven, place the cutter around each cookie (larger than the cookie) and swiftly spin it. This rapid swirl aids in smoothing out any uneven edges.
If you need a visual, just watch this video.
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.
Store cooled cookies in an airtight container at room temperature for up to a week. To extend their freshness, you can freeze the cookies in a single layer and then transfer them to a freezer bag for up to 3 months.
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.
Equipment
The equipment you use is important to how the cookies turn out. What is needed is the following:
- Skillet - I like to use stainless steel so you can not only smell but see the butter browning.
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Large bowl - Need a bowl to be able to mix together the dry ingredients.
- Whisk - Used to mix together the dry ingredients.
- Cookie scoop - Use a 1 tablespoon cookie scoop for small cookies or a 2 tablespoon cookie scoop for medium-sized cookies.
- Baking sheet - Used to bake the cookies.
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.
- Measure the flour by weight so you get the exact amount needed.
- 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.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
Other Cookie Recipes
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 + 2 tbsp 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 ¾ cups all-purpose flour (385 grams)
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups dark chocolate, chopped into pieces (about 10 oz)
- flaky sea salt
Instructions
- Cook butter in a medium skillet 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 chopped chocolate 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 350°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. 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 a 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.
- Measure the flour by weight so you get the exact amount needed.
- 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.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
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