Brown Butter Chocolate Chip Cookies
Indulge in the warm, gooey goodness of brown butter chocolate chip cookies—an all-time favorite that never fails to impress! With rich, nutty brown butter and melty chocolate chunks, these cookies strike the perfect balance between crispy edges and a soft, chewy center. Get ready to elevate your baking game and delight your taste buds with each irresistible bite!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 3/4 cup of butter (170 g)
- 1 large egg
- 1 extra egg yolk
🫙Pantry Staples(6)
- a little baking soda
- packed brown sugar
- chocolate (mini chips, chocolate bars, or chocolate discs)
- flour
- some granulated sugar
- 1 tablespoon of vanilla extract (15 ml)
👨🍳 Instructions
- 1
Start out by browning 3/4 cup of butter on the stove over low heat. Stir every 15 seconds until you see small brown flecks in the bottom of your pan. Let it rest until warm but not hot to the touch.
- 2
Measure out your brown sugar, pack it before measuring. Pour the warm brown butter into a mixing bowl along with the packed brown sugar, some granulated sugar, and 1 tablespoon of vanilla extract. Mix until just combined.
- 3
Add in 1 large egg and 1 extra egg yolk. Measure your flour accurately and add that to your bowl along with a little baking soda. Fold everything together by hand until just combined.
- 4
Add chocolate as preferred. Roll the dough into balls and chill in the fridge for at least one hour.
- 5
Bake the dough balls at 350 degrees for 12 to 13 minutes. Let them cool completely on the pan.
💡 Pro Tips
- ✓Brown butter to exactly 285-300°F (when foam subsides and milk solids turn golden-brown) because this Maillard reaction creates nutty compounds that intensify as the cookies bake.technique285-300°F
- ✓Cool browned butter to 80-85°F before mixing with sugars to prevent melting the sugar crystals, which would create dense cookies instead of chewy ones.timing80-85°F
- ✓Chill cookie dough for minimum 2 hours (ideally 24) because cold fat prevents excessive spreading and develops flavor as enzymes break down proteins.timing2-24 hours
- ✓Use a 2:1 ratio of brown sugar to white sugar because brown sugar's molasses content adds moisture and acidity that keeps cookies chewy.ingredient2:1 ratio
- ✓Bake at 350°F for exactly 12-13 minutes until edges are set but centers still look slightly underbaked, as residual heat will finish cooking them on the pan.timing350°F, 12-13 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Brown Butter Chocolate Chip Cookies
Indulge in the warm, gooey goodness of brown butter chocolate chip cookies—an all-time favorite that never fails to impress! With rich, nutty brown butter and melty chocolate chunks, these cookies strike the perfect balance between crispy edges and a soft, chewy center. Get ready to elevate your baking game and delight your taste buds with each irresistible bite!
📝 Ingredients
Serves 12🥛Dairy & Eggs(3)
- 3/4 cup of butter (170 g)
- 1 large egg
- 1 extra egg yolk
🫙Pantry Staples(6)
- a little baking soda
- packed brown sugar
- chocolate (mini chips, chocolate bars, or chocolate discs)
- flour
- some granulated sugar
- 1 tablespoon of vanilla extract (15 ml)
👨🍳 Instructions
- 1
Start out by browning 3/4 cup of butter on the stove over low heat. Stir every 15 seconds until you see small brown flecks in the bottom of your pan. Let it rest until warm but not hot to the touch.
- 2
Measure out your brown sugar, pack it before measuring. Pour the warm brown butter into a mixing bowl along with the packed brown sugar, some granulated sugar, and 1 tablespoon of vanilla extract. Mix until just combined.
- 3
Add in 1 large egg and 1 extra egg yolk. Measure your flour accurately and add that to your bowl along with a little baking soda. Fold everything together by hand until just combined.
- 4
Add chocolate as preferred. Roll the dough into balls and chill in the fridge for at least one hour.
- 5
Bake the dough balls at 350 degrees for 12 to 13 minutes. Let them cool completely on the pan.
💡 Pro Tips
- ✓Brown butter to exactly 285-300°F (when foam subsides and milk solids turn golden-brown) because this Maillard reaction creates nutty compounds that intensify as the cookies bake.technique285-300°F
- ✓Cool browned butter to 80-85°F before mixing with sugars to prevent melting the sugar crystals, which would create dense cookies instead of chewy ones.timing80-85°F
- ✓Chill cookie dough for minimum 2 hours (ideally 24) because cold fat prevents excessive spreading and develops flavor as enzymes break down proteins.timing2-24 hours
- ✓Use a 2:1 ratio of brown sugar to white sugar because brown sugar's molasses content adds moisture and acidity that keeps cookies chewy.ingredient2:1 ratio
- ✓Bake at 350°F for exactly 12-13 minutes until edges are set but centers still look slightly underbaked, as residual heat will finish cooking them on the pan.timing350°F, 12-13 minutes