Brown butter hits 300°F and turns hazelnut-flavored in exactly 4 minutes—one second longer burns it completely.
Brown Butter Chocolate Chip Cookies
Indulge in the ultimate treat with these irresistible brown butter chocolate chip cookies! Infusing rich, nutty brown butter into the dough elevates the classic flavor, while gooey chocolate chips create a heavenly contrast. Get ready to enjoy a warm, chewy delight that’s sure to become your new favorite!
Prep
15
min
Cook
12
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 3/4 cup butter (170 g)
- 1 whole egg
- 1 large egg yolk
🫙Pantry Staples(6)
- 1 3/4 cups all-purpose flour (219 g)
- 3/4 teaspoon baking soda (3.75 ml)
- 1 cup brown sugar (200 g)
- 2 cups semi-sweet chocolate chips (480 ml)
- 1 tablespoon vanilla (15 ml)
- 1/4 cup white sugar (50 g)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
Start by putting three quarters of a cup of butter on low heat on the stove until it turns golden brown.
- 2
Take it off the heat and add in one cup of brown sugar and one quarter cup of white sugar. Mix until just combined.
- 3
Add in one large egg yolk, a whole egg, and a tablespoon of vanilla. Mix well.
- 4
Add in one and three quarter cups of all-purpose flour, three quarter teaspoon baking soda, and one teaspoon salt. Mix until just combined.
- 5
Add in two cups of semi-sweet chocolate chips. Scoop the dough into two ounce balls and roll them.
- 6
Chill the cookie dough for at least 30 minutes in the fridge.
- 7
Bake at 350 for 11 to 12 minutes. Top with a little sea salt before serving.
💡 Pro Tips
- ✓Brown butter to 320-325°F (when milk solids turn hazelnut brown) then immediately transfer to a cool bowl to stop cooking, as carryover heat can push it to burnt at 350°F+.technique320-325°F
- ✓Chill shaped cookie dough for minimum 2 hours (not just 30 minutes) to solidify the brown butter fat and prevent excessive spreading during baking.timing2 hours minimum
- ✓Use bread flour instead of all-purpose for chewier cookies because the higher protein content (12-14% vs 10-12%) creates more gluten structure to contain the melted brown butter.ingredient12-14% protein
- ✓Bake cookies when internal temperature reaches 185-190°F for optimal texture - the proteins set but centers remain soft and fudgy.timing185-190°F internal
- ✓Add 1-2 tablespoons of the browned milk solids back into the dough after straining for intensified nutty flavor without compromising texture.technique1-2 tablespoons
Share this recipe
Prep
15
min
Cook
12
min
Serves
12
people
Level
intermediate
Share this recipe
Brown butter hits 300°F and turns hazelnut-flavored in exactly 4 minutes—one second longer burns it completely.
Brown Butter Chocolate Chip Cookies
Indulge in the ultimate treat with these irresistible brown butter chocolate chip cookies! Infusing rich, nutty brown butter into the dough elevates the classic flavor, while gooey chocolate chips create a heavenly contrast. Get ready to enjoy a warm, chewy delight that’s sure to become your new favorite!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 3/4 cup butter (170 g)
- 1 whole egg
- 1 large egg yolk
🫙Pantry Staples(6)
- 1 3/4 cups all-purpose flour (219 g)
- 3/4 teaspoon baking soda (3.75 ml)
- 1 cup brown sugar (200 g)
- 2 cups semi-sweet chocolate chips (480 ml)
- 1 tablespoon vanilla (15 ml)
- 1/4 cup white sugar (50 g)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
👨🍳 Instructions
- 1
Start by putting three quarters of a cup of butter on low heat on the stove until it turns golden brown.
- 2
Take it off the heat and add in one cup of brown sugar and one quarter cup of white sugar. Mix until just combined.
- 3
Add in one large egg yolk, a whole egg, and a tablespoon of vanilla. Mix well.
- 4
Add in one and three quarter cups of all-purpose flour, three quarter teaspoon baking soda, and one teaspoon salt. Mix until just combined.
- 5
Add in two cups of semi-sweet chocolate chips. Scoop the dough into two ounce balls and roll them.
- 6
Chill the cookie dough for at least 30 minutes in the fridge.
- 7
Bake at 350 for 11 to 12 minutes. Top with a little sea salt before serving.
💡 Pro Tips
- ✓Brown butter to 320-325°F (when milk solids turn hazelnut brown) then immediately transfer to a cool bowl to stop cooking, as carryover heat can push it to burnt at 350°F+.technique320-325°F
- ✓Chill shaped cookie dough for minimum 2 hours (not just 30 minutes) to solidify the brown butter fat and prevent excessive spreading during baking.timing2 hours minimum
- ✓Use bread flour instead of all-purpose for chewier cookies because the higher protein content (12-14% vs 10-12%) creates more gluten structure to contain the melted brown butter.ingredient12-14% protein
- ✓Bake cookies when internal temperature reaches 185-190°F for optimal texture - the proteins set but centers remain soft and fudgy.timing185-190°F internal
- ✓Add 1-2 tablespoons of the browned milk solids back into the dough after straining for intensified nutty flavor without compromising texture.technique1-2 tablespoons