Brown butter hits 350°F in exactly 4 minutes—one second longer and those nutty solids turn bitter and ruin everything.
Brown Butter Chocolate Chip Cookies
Indulge in these irresistible Brown Butter Chocolate Chip Cookies, where each bite offers a delightful balance of gooeyness and chewiness, with just the right amount of crispness on the edges. The secret? Rich, nutty brown butter and a sprinkle of sea salt that elevate the classic chocolate chip experience to new heights. Get ready to savor the ultimate treat that’s perfectly sweet without being overpowering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 3 fourths cup of salted butter (170 g)
- 1 egg
- 1 egg yolk
🫙Pantry Staples(8)
- 1 teaspoon baking soda (5 ml)
- 1 cup of brown sugar (200 g)
- one chocolate bar
- about a half a cup of chocolate chips (120 ml)
- cornstarch
- 2 cups of flour (250 g)
- 2 tablespoons of sugar (30 ml)
- some vanilla Homemade vanilla bean paste
🧂Spices & Seasonings(1)
- a half a teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Place your pan on medium heat and constantly mix the butter until it's nice and brown and smells like grilled cheese.
- 2
In a bowl, whisk together the brown butter, sugar, brown sugar, egg, egg yolk, and vanilla.
- 3
Add flour, salt, baking soda, and cornstarch to the mixture and mix until just combined.
- 4
Before fully mixing, add chocolate chips and a chocolate bar, then mix gently.
- 5
Chill the dough for at least 1 hour or up to 24 hours.
- 6
Preheat the oven to 350°F and bake for about 13 minutes.
- 7
Let the cookies cool for at least 10 minutes before serving.
💡 Pro Tips
- ✓Brown butter to exactly 285-300°F until milk solids turn deep amber and smell nutty, not burnt - this develops complex Maillard reaction compounds that create the signature hazelnut aroma.technique285-300°F
- ✓Cool brown butter to 75-80°F before mixing with sugars to prevent melting them, which would eliminate the creaming action needed for proper cookie texture.timing75-80°F
- ✓Add 1-2 teaspoons cornstarch to your flour mixture - it inhibits gluten development and absorbs moisture, creating cookies that stay chewy for 3-4 days longer.ingredient1-2 teaspoons
- ✓Chill dough for minimum 2 hours (not just 1) because butter needs time to fully resolidify, preventing excessive spreading and creating thicker cookies with better texture contrast.timing2 hours minimum
- ✓Bake at 325°F instead of 350°F for 15-16 minutes - the lower temperature allows brown butter flavors to develop without burning the edges, since browned milk solids are already prone to over-browning.equipment325°F, 15-16 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Brown butter hits 350°F in exactly 4 minutes—one second longer and those nutty solids turn bitter and ruin everything.
Brown Butter Chocolate Chip Cookies
Indulge in these irresistible Brown Butter Chocolate Chip Cookies, where each bite offers a delightful balance of gooeyness and chewiness, with just the right amount of crispness on the edges. The secret? Rich, nutty brown butter and a sprinkle of sea salt that elevate the classic chocolate chip experience to new heights. Get ready to savor the ultimate treat that’s perfectly sweet without being overpowering!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 3 fourths cup of salted butter (170 g)
- 1 egg
- 1 egg yolk
🫙Pantry Staples(8)
- 1 teaspoon baking soda (5 ml)
- 1 cup of brown sugar (200 g)
- one chocolate bar
- about a half a cup of chocolate chips (120 ml)
- cornstarch
- 2 cups of flour (250 g)
- 2 tablespoons of sugar (30 ml)
- some vanilla Homemade vanilla bean paste
🧂Spices & Seasonings(1)
- a half a teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Place your pan on medium heat and constantly mix the butter until it's nice and brown and smells like grilled cheese.
- 2
In a bowl, whisk together the brown butter, sugar, brown sugar, egg, egg yolk, and vanilla.
- 3
Add flour, salt, baking soda, and cornstarch to the mixture and mix until just combined.
- 4
Before fully mixing, add chocolate chips and a chocolate bar, then mix gently.
- 5
Chill the dough for at least 1 hour or up to 24 hours.
- 6
Preheat the oven to 350°F and bake for about 13 minutes.
- 7
Let the cookies cool for at least 10 minutes before serving.
💡 Pro Tips
- ✓Brown butter to exactly 285-300°F until milk solids turn deep amber and smell nutty, not burnt - this develops complex Maillard reaction compounds that create the signature hazelnut aroma.technique285-300°F
- ✓Cool brown butter to 75-80°F before mixing with sugars to prevent melting them, which would eliminate the creaming action needed for proper cookie texture.timing75-80°F
- ✓Add 1-2 teaspoons cornstarch to your flour mixture - it inhibits gluten development and absorbs moisture, creating cookies that stay chewy for 3-4 days longer.ingredient1-2 teaspoons
- ✓Chill dough for minimum 2 hours (not just 1) because butter needs time to fully resolidify, preventing excessive spreading and creating thicker cookies with better texture contrast.timing2 hours minimum
- ✓Bake at 325°F instead of 350°F for 15-16 minutes - the lower temperature allows brown butter flavors to develop without burning the edges, since browned milk solids are already prone to over-browning.equipment325°F, 15-16 minutes