Experience pure delight with these Brown Butter Chocolate Chip Cookies, where rich, underlying caramel notes create an extraordinary flavor profile. Every single bite is a symphony of deliciousness, making these cookies truly unforgettable.
These aren’t just any chocolate chip cookies; they are consistently ranked as the absolute favorite in several of my friends’ households, and their generous size alone brings immense joy to my entire family. The secret lies in a simple yet transformative technique: browning the butter, which infuses the dough with an incredible depth of flavor that ordinary cookies can only dream of.
Why These Brown Butter Chocolate Chip Cookies Are a Must-Bake
If you’re looking to elevate your baking repertoire and impress everyone with a dessert that tastes both familiar and profoundly special, then these brown butter chocolate chip cookies are an absolute must. They are not merely an indulgence; they are an experience, offering a depth of flavor that will make them an instant classic in your kitchen.
- Discover the Magic of Brown Butter: If you’ve never experimented with brown butter in your dessert creations, now is your golden opportunity! This simple step transforms plain butter into a liquid gold, infusing your cookies with an unparalleled nutty, toasted aroma and a rich, caramelly undertone. It’s a game-changer for any recipe it touches.
- Unleash Rich, Complex Flavors: Brown butter provides a sophisticated, caramelly, and slightly nutty undertone that enhances almost every baked good. In these cookies, it perfectly complements the sweetness of the chocolate, creating a complex flavor profile that is both comforting and extraordinary. It adds a warmth and depth that truly sets these cookies apart from traditional versions.
- Elevated Chocolate Experience: We’ve opted for chocolate discs or high-quality chunks instead of standard chocolate chips. This ensures larger, meltier pockets of rich, decadent chocolate in every bite, which true chocoholics will absolutely adore. The varied texture and intense chocolate flavor contribute significantly to the overall gourmet appeal.
- Perfectly Balanced Texture: These cookies boast that elusive perfect balance – crispy edges, a chewy center, and a delightful softness that makes them irresistible. The careful balance of ingredients, especially the dark brown sugar and the technique of browning the butter, contributes to this ideal texture.
- A Crowd-Pleasing Favorite: Whether you’re baking for a family gathering, a party, or just a quiet evening at home, these cookies are guaranteed to be a hit. Their unique flavor and delightful texture make them an instant favorite, earning you rave reviews from anyone who tries them.
These brown butter chocolate chip cookies quickly became our go-to weekend dessert. The inspiration struck after I “drilled” my husband, Bill, on his preferred sweets. His predictable answer? “Chocolate chip cookies, flourless chocolate cake, or lava cakes.” Given that my blog already boasts a plethora of chocolate chip cookie recipes, and this particular one originally debuted way back in 2010, only months after I began blogging, it was definitely time for an update. The original post, admittedly, featured a few less-than-stellar photos and not much else beyond the basic recipe. A complete refresh was certainly in order to properly showcase these phenomenal cookies, bringing them up to modern standards and truly highlighting their deliciousness.
Key Ingredient Notes for Perfect Cookies
Understanding the role of each ingredient is crucial to achieving the best possible brown butter chocolate chip cookies. Here’s a deeper dive into what makes them so special:
- Kitchen Staples: You’ll need granulated sugar, all-purpose flour, baking soda, and fine salt (standard table salt works wonderfully here). These form the backbone of your cookie, providing structure and essential flavor balance.
- Butter (Divided): The star of the show! We use unsalted butter, divided into two portions. A significant portion will be slowly cooked and browned to develop that signature nutty, caramel flavor, while the remaining portion is added later to ensure the perfect consistency and moisture in the dough. Using unsalted butter gives you control over the overall saltiness of the cookie.
- Dark Brown Sugar: This is a key player in achieving the deep, rich flavor and wonderfully chewy texture. Dark brown sugar contains more molasses than light brown sugar, which imparts a deeper, more caramelized flavor and adds crucial moisture to the cookies, keeping them soft and tender. To make dark brown sugar from regular brown sugar: simply add 1 tablespoon of molasses to a cup of regular light brown sugar. Mix thoroughly until the molasses is evenly incorporated, then measure out the amount needed. Remember, when measuring brown sugar, always pack it firmly into the measuring cup to ensure accurate quantities.
- Eggs (One Whole, One Egg Yolk): The combination of one whole egg and an extra egg yolk is not arbitrary. The whole egg provides structure and moisture, while the additional egg yolk contributes richness, tenderness, and an even chewier texture that we all crave in a chocolate chip cookie. A pro-tip for separating eggs: they are less likely to break or tear when separated while they are cold. However, for mixing, it’s best to have them at room temperature.
- Vanilla Extract: Do not compromise on quality here! Always opt for pure vanilla extract (brands like Nielsen-Massey are excellent) rather than artificially flavored versions. The depth and warmth of real vanilla are essential for rounding out the flavors and enhancing the overall aroma of your cookies. It complements the brown butter beautifully.
- Semi-sweet Chocolate Chips, Chunks, or Discs: The choice of chocolate significantly impacts the cookie experience. While chocolate chips are fine, I highly recommend using high-quality semi-sweet chocolate chunks or baking wafers/discs, such as Guittard. These melt more beautifully, creating glorious puddles of chocolate throughout the cookie rather than holding their shape. They provide a more intense chocolate flavor and a more luxurious texture. Feel free to experiment with different types of chocolate, like dark chocolate for a richer flavor or milk chocolate for a sweeter profile.
Expert Tips for Baking Flawless Brown Butter Chocolate Chip Cookies
Baking perfect cookies is an art, but with these expert tips, you’ll achieve professional-level results every time. These insights will help you master the nuances of texture, flavor, and appearance, ensuring your brown butter chocolate chip cookies are nothing short of spectacular.
- Room Temperature Eggs are Essential: Always ensure your eggs are at room temperature before incorporating them into the dough. This allows them to emulsify more easily with the butter and sugar, creating a smoother, more homogeneous dough and a better overall texture in your baked cookies. Cold eggs can cause the butter to seize up, resulting in a lumpy dough.
- PRO-Tip: Avoid Over-Beating the Dough: As with most cookie recipes, resist the urge to vigorously beat the dough with an electric mixer, especially after adding the flour. Over-mixing develops the gluten in the flour, which can lead to tough, cakey cookies rather than the desired dense, chewy texture. Mix just until the ingredients are combined and no dry streaks of flour remain. A gentle hand or a sturdy spoon is your best friend here.
- Achieve Uniformity with a Cookie Disher: For perfectly uniform cookies that bake evenly and look professionally made, use a cookie disher or scoop. This ensures that each ball of dough is roughly the same size, meaning they will all require the same amount of time in the oven and emerge perfectly baked, with no over- or under-done cookies in the batch.
- Roll for Perfect Rounds: If you desire cookies with a perfectly round shape, gently roll the scooped dough balls between your palms before placing them onto the baking sheet. This extra step helps create a smooth, spherical shape that holds up beautifully during baking, yielding visually appealing cookies.
- PRO-Tip: Reshape While Hot: If your cookies emerge from the oven looking a little irregular or not perfectly round, don’t despair! This clever trick can save them. Immediately after removing the baking sheet from the oven, while the cookies are still hot and pliable, use a hot pad to steady the pan. Then, take a spatula or the back of a spoon and gently tap and nudge the perimeter of the cookies back into a perfect circle. This only works when they are still warm and flexible; once they cool down too much, reshaping isn’t possible, so act quickly!
- Chill Your Dough (Optional, but Recommended): For an even deeper flavor and a chewier cookie that spreads less, consider chilling your cookie dough for at least 30 minutes, or even overnight. This allows the flavors to meld and the butter to firm up, resulting in a richer, more robust cookie.
- Don’t Overbake: One of the most common cookie mistakes! Cookies often look underbaked when they’re first pulled from the oven, but they continue to cook on the hot baking sheet. Look for golden-brown edges and centers that are still slightly soft and puffy. They will firm up as they cool, giving you that perfect chewy texture.
- Use Parchment Paper or Silicone Mats: Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking, promotes even baking, and makes cleanup a breeze.
How to Make Brown Butter Chocolate Chip Cookies: A Step-by-Step Guide
Creating these incredible brown butter chocolate chip cookies is a delightful process. Follow these simple steps to transform basic ingredients into a batch of truly extraordinary treats.
Frequently Asked Questions About Brown Butter Chocolate Chip Cookies
Making brown butter, also known as beurre noisette, is a simple process that adds incredible depth of flavor to your baking, but it requires your full attention to prevent burning. The goal is to heat the butter until the milk solids within it toast and turn golden brown, creating a nutty, caramel-like aroma and taste. Here’s how to achieve it:
- Start by cutting unsalted butter into small, evenly-sized pieces. This ensures the butter melts and browns uniformly. Place these pieces in a light-colored pot or saucepan (a light bottom helps you monitor the color change).
- Cook the butter over low heat until it is completely melted. This gentle start prevents scorching.
- Once melted, increase the heat to medium. Begin swirling the pan or stirring almost constantly with a heatproof spatula. This prevents the milk solids from settling at the bottom and burning, ensuring an even browning.
- During this stage, you’ll notice the butter foaming and bubbling. This indicates that the water content in the butter is evaporating. Continue to observe it closely; the transition from golden to burnt can happen very quickly.
- The butter will gradually turn a light tan color, and tiny brown specks (the toasted milk solids) will begin to appear at the bottom of the pan. A distinct nutty, almost hazelnut-like fragrance will fill your kitchen. This is your cue! Immediately remove the pan from the heat and pour the brown butter into a heatproof bowl to stop the cooking process. Voila, perfect brown butter, ready to infuse your cookies with deliciousness!
It’s a common scenario: you’re ready to bake, but your pantry lacks dark brown sugar. Don’t worry, you have options! You can certainly substitute light brown sugar, which is more frequently found in most kitchens. While light brown sugar will still yield delicious cookies, they might lack some of the deeper, more complex caramel notes and the extra chewiness that dark brown sugar provides due to its higher molasses content.
However, the best solution is to easily make your own dark brown sugar at home!
PRO-Tip: For every cup of dark brown sugar required in a recipe, combine 1 cup of light brown sugar with 1 tablespoon of molasses. Mix these two ingredients thoroughly using your hands or a fork until the molasses is fully incorporated and the mixture has a uniform, darker color and moist texture. Once combined, measure out the specific amount needed for your recipe. It’s a simple trick that ensures your cookies get that rich, authentic dark brown sugar flavor and texture!
Absolutely! These cookies are perfect for freezing, both as dough and after baking, making them an excellent choice for meal prepping desserts or ensuring you always have a fresh-baked treat on hand.
To Freeze Cookie Dough:
- Scoop the dough into individual balls using a cookie disher, just as you would for baking.
- Place the dough balls on a parchment-lined baking sheet, ensuring they don’t touch.
- Freeze for 1-2 hours, or until solid.
- Once frozen, transfer the solid dough balls to a freezer-safe zip-top bag or airtight container. Label with the date and baking instructions.
- Frozen dough can be stored for up to 3 months. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake for an additional 2-4 minutes beyond the recipe’s recommended baking time, or until golden brown. There’s no need to thaw!
To Freeze Baked Cookies:
- Allow the cookies to cool completely on a wire rack.
- Once fully cooled, place them in a single layer in an airtight freezer-safe container, separating layers with parchment paper to prevent sticking.
- Alternatively, you can wrap individual cookies tightly in plastic wrap before placing them in a freezer bag.
- Frozen baked cookies can be stored for up to 2 months. To enjoy, simply thaw them at room temperature for about 15-30 minutes, or warm them briefly in a microwave or oven for that fresh-out-of-the-oven experience.
Achieving the perfect texture in a chocolate chip cookie can be tricky, but understanding common culprits can help troubleshoot:
If your cookies are flat:
- Butter Too Warm: If your butter (especially the second addition) is too warm or melted when mixed, the dough will be too soft and spread excessively in the oven. Ensure the mixture cools slightly after browning the first portion of butter.
- Over-Creaming Butter and Sugar: Beating butter and sugar for too long incorporates too much air, which collapses during baking, leading to flat cookies. Cream until just light and fluffy.
- Incorrect Flour Measurement: Too little flour results in a thin, spread-out dough. Always spoon and level flour accurately.
- Old Baking Soda: Leavening agents lose potency over time. Ensure your baking soda is fresh for proper lift.
- Too Much Liquid: An extra large egg or too much vanilla can throw off the wet-to-dry ratio.
If your cookies are cakey:
- Over-Mixing the Dough: This is a common cause. Once flour is added, mix only until just combined. Over-mixing develops gluten, leading to a tougher, more cake-like texture rather than chewy.
- Too Much Baking Soda/Powder: An excess of leavening agents can cause cookies to puff up like cakes.
- Not Enough Fat: A lower fat content can result in a drier, cakey cookie. This recipe’s brown butter helps counteract this.
- Ratio of Sugars: A higher ratio of granulated sugar to brown sugar can lead to a crispier, less chewy, and potentially cakey texture. Dark brown sugar is key for chewiness.
You May Also Love These Cookie & Chocolate Recipes:
If you’ve fallen in love with these brown butter chocolate chip cookies, you’ll surely enjoy exploring these other delightful recipes that celebrate the joy of baking and the irresistible combination of chocolate and other flavors. Expand your dessert repertoire with these fantastic ideas:
- Peanut Butter Chocolate Chip Cookie Bars from Spend with Pennies – A delightful combination of nutty peanut butter and sweet chocolate chips in an easy-to-make bar form.
- Chocolate Chip Banana Bread from Princess Pinky Girl – A classic comfort food elevated with the addition of rich chocolate chips.
- Rainbow Chocolate Chip Cookies from In Katrina’s Kitchen – Fun, colorful, and perfect for adding a touch of whimsy to your cookie collection.
- Ad Hoc Chocolate Chip Cookies – A sophisticated take on the classic, featuring premium chocolate chunks for an indulgent experience.
- Jumbo Chocolate Chip Cookies – For those who believe bigger is always better, these substantial cookies are incredibly satisfying.
- Thick and Chewy Chocolate Chip Cookies – A recipe dedicated to achieving that coveted perfect thick, soft, and chewy texture.
- Explore more of My Best Cookie Recipes – Dive into a treasure trove of various cookie delights, perfect for any occasion and craving.
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Brown Butter Chocolate Chip Cookies
20 minutes
15 minutes
35 minutes
16 cookies
These delightful Brown Butter Chocolate Chip Cookies boast a rich caramel undertone from the browned butter, transforming them into something truly special and utterly irresistible. They’re chewy, flavorful, and a guaranteed crowd-pleaser!
Ingredients
- 14 tablespoons unsalted butter, divided
- ½ cup granulated sugar
- ¾ cup dark brown sugar (packed)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ teaspoon fine salt
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- 1 ¾ cup all-purpose flour
- 1 ¼ cups semi-sweet chocolate chips, chunks, or discs (high quality recommended)
Instructions
- Preheat your oven to 375ºF (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a light-colored saucepan, melt 10 tablespoons of the unsalted butter over low heat. Once melted, increase the heat to medium. Continue to cook, stirring frequently, until the butter turns a rich golden brown color and emits a fragrant, nutty aroma. Immediately pour the browned butter into a large heatproof mixing bowl to stop the cooking.
- Add the remaining 4 tablespoons of cold unsalted butter to the warm browned butter in the bowl. Stir gently until this butter has fully melted and is smoothly incorporated into the mixture.
- To the butter mixture, add both the granulated sugar and the dark brown sugar, mixing until well combined. Stir in the vanilla extract. Then, add the whole egg and the extra egg yolk, mixing until the mixture is smooth and creamy. Next, sprinkle in the baking soda and then gradually add the flour, mixing on low speed or by hand until just combined and no dry streaks of flour remain. Be careful not to overmix. Finally, fold in your chosen chocolate chips, chunks, or discs until they are evenly dispersed throughout the dough.
- Using a large cookie scoop (approximately 3 tablespoons), form dough balls and place them about 2 inches apart on the prepared parchment-lined cookie sheets.
- Bake for 10-14 minutes, or until the edges of the cookies are golden brown and the centers are still slightly soft and puffy. The cookies will continue to set as they cool. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
If you don’t have dark brown sugar on hand, you can easily make your own! Simply mix 1 cup of light brown sugar with 1 tablespoon of molasses until thoroughly combined. Once it’s blended, measure out the ¾ cup needed for this recipe.
For an alternative, if you prefer not to take the time to brown the butter, regular melted unsalted butter can be used. However, the unique nutty and caramel notes of brown butter are what truly elevate this recipe.
This recipe is expertly adapted from Cook’s Illustrated’s highly acclaimed Perfect Chocolate Chip Cookies, with the added magic of brown butter.
Recommended Products
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- Large Cookie Scoop
- Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
- USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel – 1050HS
Nutrition Information:
Yield:
16
Amount Per Serving:
Calories: 262Total Fat: 15gSaturated Fat: 9gCholesterol: 46mgSodium: 121mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g
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