Browning butter to 350°F creates lactones—the same compounds that make aged whiskey taste nutty and complex.
Browned Butter Chocolate Chip Cookies
Indulge in the ultimate treat with these irresistibly rich browned butter chocolate chip cookies! By toasting the butter to a nutty golden perfection and folding in gooey chocolate chips, you’ll create a heavenly dessert that’s both chewy and crisp. Get ready to savor every bite of this cookie masterpiece!
Prep
30
min
Cook
12
min
Serves
12
people
Level
beginner
📝 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.
- 4
Then 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.
- 6
Scoop the cookie dough into two ounce balls and roll them between your hands. Add a few more pieces of chocolate to the top of each cookie.
- 7
Chill the cookies for at least 30 minutes in the fridge.
- 8
Bake at 350°F for 11 to 12 minutes. Top with a little sea salt before serving.
💡 Pro Tips
- ✓Brown butter to 302°F (just past the foam stage) until milk solids turn hazelnut brown and smell nutty - this creates lactones and pyrazines that add depth beyond regular butter cookies.technique302°F
- ✓Cool browned butter to 80-85°F before adding sugars to prevent melting them, which would create a cake-like texture instead of chewy cookies.timing80-85°F
- ✓Use a 3:1 ratio of brown to white sugar (1 cup:¼ cup) because brown sugar's molasses content adds moisture and creates chewier texture through hygroscopic properties.ingredient3:1 ratio
- ✓Chill shaped dough balls for minimum 30 minutes to solidify fats and prevent excessive spreading - cold dough spreads 25% less than room temperature.timing30 minutes minimum
- ✓Bake at exactly 350°F for 11-12 minutes until edges are set but centers still look slightly underdone - carryover heat will finish cooking without overbaking.timing350°F, 11-12 minutes
Share this recipe
Prep
30
min
Cook
12
min
Serves
12
people
Level
beginner
Share this recipe
Browning butter to 350°F creates lactones—the same compounds that make aged whiskey taste nutty and complex.
Browned Butter Chocolate Chip Cookies
Indulge in the ultimate treat with these irresistibly rich browned butter chocolate chip cookies! By toasting the butter to a nutty golden perfection and folding in gooey chocolate chips, you’ll create a heavenly dessert that’s both chewy and crisp. Get ready to savor every bite of this cookie masterpiece!
📝 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.
- 4
Then 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.
- 6
Scoop the cookie dough into two ounce balls and roll them between your hands. Add a few more pieces of chocolate to the top of each cookie.
- 7
Chill the cookies for at least 30 minutes in the fridge.
- 8
Bake at 350°F for 11 to 12 minutes. Top with a little sea salt before serving.
💡 Pro Tips
- ✓Brown butter to 302°F (just past the foam stage) until milk solids turn hazelnut brown and smell nutty - this creates lactones and pyrazines that add depth beyond regular butter cookies.technique302°F
- ✓Cool browned butter to 80-85°F before adding sugars to prevent melting them, which would create a cake-like texture instead of chewy cookies.timing80-85°F
- ✓Use a 3:1 ratio of brown to white sugar (1 cup:¼ cup) because brown sugar's molasses content adds moisture and creates chewier texture through hygroscopic properties.ingredient3:1 ratio
- ✓Chill shaped dough balls for minimum 30 minutes to solidify fats and prevent excessive spreading - cold dough spreads 25% less than room temperature.timing30 minutes minimum
- ✓Bake at exactly 350°F for 11-12 minutes until edges are set but centers still look slightly underdone - carryover heat will finish cooking without overbaking.timing350°F, 11-12 minutes