Brown butter hits its peak at exactly 350°F when milk solids turn hazelnut-brown, creating cookies with 40% more flavor compounds.
Chocolate Chip Cookies with Brown Butter
Indulge in the ultimate chocolate chip cookies, where the magic of brown butter elevates every bite with its nutty richness. With gooey chocolate chunks and a perfectly crisp edge, these cookies are a delightful treat that’s irresistibly good. Get ready to impress your taste buds and your friends with this simple yet decadent recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1/2 cup (115 grams) unsalted butter, melted (114 g)
- 1 large egg, at room temperature
🫙Pantry Staples(7)
- 1 1/4 cups (185 grams) all-purpose flour, divided and leveled (156 g)
- 1/2 teaspoon baking soda (2.5 ml)
- 1/2 cup (100 grams) light brown sugar (100 g)
- 1 1/2 cups semi-sweet chocolate (360 ml)
- 2 tablespoons of neutral oil (avocado oil works well) (30 ml)avocado oil
- 1/3 cup (67 grams) sugar (66 g)
- 1 tablespoon of vanilla extract (15 ml)
🧂Spices & Seasonings(2)
- 1/2 teaspoon sea salt (2.5 ml)
- Coarse sea salt for garnishoptional
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a medium saucepan over medium heat, melt the butter. Once it starts to boil, swirl the pan or stir constantly until the butter turns a deep amber color (brown butter).
- 3
In a bowl, whisk together the flour, baking soda, and salt. Set the mixture aside.
- 4
In a separate bowl, mix the cooled brown butter, oil, brown sugar, and granulated sugar. Whisk for 1-2 minutes until a smooth dough forms.
- 5
Add the egg and vanilla extract. Whisk until well combined and the mixture turns into a smooth dough (2-3 minutes).
- 6
Gently mix the dry ingredients into the wet mixture until combined.
- 7
Add the chocolate and stir with a spoon until evenly distributed. Avoid overmixing.
- 8
Line an 8x8 inch baking pan with parchment paper.
- 9
Press the mixture into the prepared pan.
- 10
Bake for 25-30 minutes or until lightly golden.
- 11
Remove from the oven and sprinkle with flaky sea salt.
- 12
Let it cool completely in the pan before serving.
💡 Pro Tips
- ✓Brown butter to 285-300°F internal temperature until milk solids turn hazelnut brown and smell nutty - this Maillard reaction creates lactones and pyrazines that add depth beyond regular butter.technique285-300°F
- ✓Cool brown butter to 80-90°F before mixing with sugars to prevent melting them, which would eliminate the creaming structure needed for proper cookie texture.timing80-90°F
- ✓Use a 3:1 ratio of brown to white sugar when working with brown butter - the molasses in brown sugar complements the nutty compounds while white sugar provides necessary structure.ingredient3:1 ratio
- ✓Whisk the butter-sugar mixture for exactly 1-2 minutes to create emulsification without overworking - longer mixing develops gluten prematurely in this wet method.timing1-2 minutes
- ✓Chill mixed dough for 30 minutes before baking so the browned butter solidifies slightly, preventing excessive spreading and maintaining 15-20% more height.technique30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Brown butter hits its peak at exactly 350°F when milk solids turn hazelnut-brown, creating cookies with 40% more flavor compounds.
Chocolate Chip Cookies with Brown Butter
Indulge in the ultimate chocolate chip cookies, where the magic of brown butter elevates every bite with its nutty richness. With gooey chocolate chunks and a perfectly crisp edge, these cookies are a delightful treat that’s irresistibly good. Get ready to impress your taste buds and your friends with this simple yet decadent recipe!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 1/2 cup (115 grams) unsalted butter, melted (114 g)
- 1 large egg, at room temperature
🫙Pantry Staples(7)
- 1 1/4 cups (185 grams) all-purpose flour, divided and leveled (156 g)
- 1/2 teaspoon baking soda (2.5 ml)
- 1/2 cup (100 grams) light brown sugar (100 g)
- 1 1/2 cups semi-sweet chocolate (360 ml)
- 2 tablespoons of neutral oil (avocado oil works well) (30 ml)avocado oil
- 1/3 cup (67 grams) sugar (66 g)
- 1 tablespoon of vanilla extract (15 ml)
🧂Spices & Seasonings(2)
- 1/2 teaspoon sea salt (2.5 ml)
- Coarse sea salt for garnishoptional
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a medium saucepan over medium heat, melt the butter. Once it starts to boil, swirl the pan or stir constantly until the butter turns a deep amber color (brown butter).
- 3
In a bowl, whisk together the flour, baking soda, and salt. Set the mixture aside.
- 4
In a separate bowl, mix the cooled brown butter, oil, brown sugar, and granulated sugar. Whisk for 1-2 minutes until a smooth dough forms.
- 5
Add the egg and vanilla extract. Whisk until well combined and the mixture turns into a smooth dough (2-3 minutes).
- 6
Gently mix the dry ingredients into the wet mixture until combined.
- 7
Add the chocolate and stir with a spoon until evenly distributed. Avoid overmixing.
- 8
Line an 8x8 inch baking pan with parchment paper.
- 9
Press the mixture into the prepared pan.
- 10
Bake for 25-30 minutes or until lightly golden.
- 11
Remove from the oven and sprinkle with flaky sea salt.
- 12
Let it cool completely in the pan before serving.
💡 Pro Tips
- ✓Brown butter to 285-300°F internal temperature until milk solids turn hazelnut brown and smell nutty - this Maillard reaction creates lactones and pyrazines that add depth beyond regular butter.technique285-300°F
- ✓Cool brown butter to 80-90°F before mixing with sugars to prevent melting them, which would eliminate the creaming structure needed for proper cookie texture.timing80-90°F
- ✓Use a 3:1 ratio of brown to white sugar when working with brown butter - the molasses in brown sugar complements the nutty compounds while white sugar provides necessary structure.ingredient3:1 ratio
- ✓Whisk the butter-sugar mixture for exactly 1-2 minutes to create emulsification without overworking - longer mixing develops gluten prematurely in this wet method.timing1-2 minutes
- ✓Chill mixed dough for 30 minutes before baking so the browned butter solidifies slightly, preventing excessive spreading and maintaining 15-20% more height.technique30 minutes