These delicious Brown Butter Chocolate Chip Cookies are an upgrade from the classic chocolate chip cookie! They are crispy around the edges, perfectly chewy in the middle, full of buttery nutty flavor and packed with semi-sweet and bittersweet chocolate!
I meeaan…look at these beautiful cookies! Seriously, they are amazing and the brown butter is such a game changer. Once you make these beauties, you will fall in love! Wait till you see how easy it is to make.
Ingredients for Brown Butter Chocolate Chip Cookies
- All-Purpose Flour – We are keeping it simple and easy with all-purpose flour. No special flour needed.
- Cornstarch or Corn Flour – We’re using just a bit as it will make these cookies soft and chewy.
- Baking Soda – Helps the cookies brown and rise a bit.
- Salt – Just a bit to balance the sweetness.
- Unsalted Butter – We’ll be browning the butter to add an extra layer of flavor. I would not recommend skipping it. See easy instructions below.
- Brown Sugar – You can use dark or light brown sugar. I used a combination of both.
- White Sugar – Adds sweetness and gives the cookies it’s crispy edges.
- Vanilla – You can use vanilla paste or extract. Use a good quality vanilla for best results.
- Egg + Yolk – The extra yolk makes the cookies chewy. Make sure the eggs are at room temperature. You can quickly bring them to temp by submerging into hot tap water for 15 minutes.
- Chocolate – I like to use a combination or semi-sweet chocolate chips and chopped bittersweet chocolate, but use whatever you like.
Instructions for Making Brown Butter
Step 1 – In a light colored saucepan and over medium heat, add your cubbed unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. After about 6 to 8 minutes your butter should be ready. It’s ready when it smells nutty and the color is an amber brown color. Be careful not to burn it.
Step 2 – Immediately transfer to a glass bowl and allow to cool slightly, making sure to scrape all the brown bits from the bottom of the pan. That’s where all the flavor is!
Instructions for Brown Butter Chocolate Chip Cookies
Step 1 – With a hand-held or stand mixer fitted with the paddle attachment, combine brown butter, brown sugar, white sugar and vanilla until light and fluffy. About 2 to 3 minutes on medium. *You can also whisk by hand.
Step 2 – Add egg and yolk and mix for another minute to combine.
Step 3 – Sift in flour, baking soda, cornstarch and salt. On the lowest setting or by hand, incorporate your dry ingredients just until combined. Do not overmix! No tough cookies here.
Step 4 – With a rubber spatula, gently fold in your chocolate chips and chopped chocolate until just combined.
Step 5 – Although you can bake these cookies right away, I do recommend chilling it for at least 1 hour. Chilling the cookie dough allows the flavors to meld and develop. With a large ice cream scoop (mine holds 4 tablespoons), portion out your cookies and place on a parchment lined baking tray. Cover with cling wrap and chill for up to 72 hours in the fridge or freeze for up to 2 months and bake at a later time.
Step 6 – When you are ready to bake, remove your cookie dough from the fridge or freezer. Position a rack in the center of the oven and preheat to 350ºF (176ºC). Set them 2 inches apart on a parchment-lined baking tray and bake for 9 to 11 minutes. If you are baking from frozen, you may need to add a few extra minutes. Do not overbake! Sprinkle with flaky sea salt and enjoy!
Recipe Q & A
Do I have to brown the butter?
You don’t have to, but I highly recommended it! Browning the butter adds a nutty and caramel like flavor to the cookie. I know it’s an extra step, but it’s so easy to do, so why not?! However, if you don’t want to brown the butter, just reduce the amount of butter from 2 sticks (226 g/16 Tbsps) to 1 ¾ Sticks (197 g/14 Tbsp).
Do I have the chill the dough?
The great thing about this recipe is that you can bake it right away without needing to chill the dough. This recipe has been carefully developed and tested and the cookie dough does not spread too much when baked immediately. That being said, I do recommend chilling the dough overnight and up to 72 hours in the fridge for a number of reasons. More intense flavor, thicker and chewier cookies and overall, better texture. You can read more about it here!
Can I freeze the dough?
Yes you can!! I’m a big fan of making a huge batch of cookie dough and storing it in the freezer. I love being able to bake fresh cookies any time I want. Just scoop your cookie dough into portions, place on a baking sheet and freeze uncovered for about an hour. Once solid, transfer the dough balls into airtight freezer bags. It will keep for 2 months. When you’re ready to bake, remove from the freezer and place your cookie dough onto a parchment lined baking tray (set 2 inches apart) and bake at 350ºF (176ºC) for 10 to 12 minutes.
Tips for the best Brown Butter Chocolate Chip Cookies
- Use a kitchen scale to weigh all your ingredients. It’s the best and most accurate way to bake. You can read more about this below.
- If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
- Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes.
- Use a combination of chocolate chips and chunks. The chopped chunks are the key to melty pools of chocolate.
- Use a large ice cream scoop to portion out your cookies. My scoop holds 4 tablespoons. It will make for more of a chewy and gooey cookie. I used a 4 tablespoon
- Always line your baking tray with parchment paper when baking cookies. It helps the cookies bake more evenly.
- For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter or ramekin over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.
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Recipe
Brown Butter Chocolate Chip Cookies
- Total Time: Chill Overnight + 30 Mins
- Yield: 14 Large Cookies 1x
Description
These delicious Brown Butter Chocolate Chip Cookies are an upgrade from the classic chocolate chip cookie! They are crispy around the edges, perfectly chewy in the middle, full of buttery nutty flavor and packed with semi-sweet and bittersweet chocolate!
Ingredients
Brown Butter
- 1 Cup (226 g or 2 sticks) Unsalted Butter
Brown Butter Chocolate Chip Cookie Dough
- 1 ¾ Cups (210g) All-Purpose Flour
- 2 Tsp Cornstarch or Cornflour (UK)
- 1 Tsp Baking Soda
- ¾ Tsp Fine Salt
- Brown Butter (from above)
- ¾ Cup (150 g) Dark or Light Brown Sugar, packed
- ½ Cup (100 g) White Sugar
- 2 Tsp Vanilla Paste or Extract
- 1 Large Egg + 1 yolk, room temp
- ⅓ Cup (67 g or 2 oz) Semi-Sweet Chocolate Chips
- 5 to 6 oz (141 g to 169 g) Dark Chocolate (depends on how much chocolate you like), chopped
- Flaky Sea Salt as garnish
Instructions
Brown Butter
- In a light colored saucepan and over medium heat, add your cubbed unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown. After about 6 to 8 minutes your butter should be ready. It’s ready when it smells nutty and the color is an amber brown color. Be careful not to burn it.
- Immediately transfer to a glass bowl and allow to cool slightly, making sure to scrape all the brown bits from the bottom of the pan. That’s where all the flavor is!
Brown Butter Chocolate Chip Cookie Dough
- With a hand-held or stand mixer fitted with the paddle attachment, combine brown butter, brown sugar, white sugar and vanilla until light and fluffy. About 2 to 3 minutes on medium. *You can also whisk by hand.
- Add egg and yolk and mix for another minute to combine.
- Sift in flour, baking soda, cornstarch and salt. On the lowest setting or by hand, incorporate your dry ingredients just until combined. Do not overmix! No tough cookies here.
- With a rubber spatula, gently fold in your chocolate chips and chopped chocolate until just combined.
- Although you can bake these cookies right away, I do recommend chilling it for at least 1 hour. Chilling the cookie dough allows the flavors to meld and develop. With a large ice cream scoop (mine holds 4 tablespoons), portion out your cookies and place on a parchment lined baking tray. Cover with cling wrap and chill for up to 72 hours in the fridge or freeze for up to 2 months and bake at a later time.
- When you are ready to bake, remove your cookie dough from the fridge or freezer. Position a rack in the center of the oven and preheat to 350ºF (176ºC). Set them 2 inches apart on a parchment-lined baking tray and bake for 9 to 11 minutes. If you are baking from frozen, you may need to add a few extra minutes. Do not overbake! Sprinkle with flaky sea salt and enjoy!
Notes
- These Brown Butter Chocolate Chip Cookies are best eaten freshly baked. I recommend freezing cookie dough and baking them when you get a craving.
- Store leftover cookies in an airtight container at room temperature. Best consumed within 1 to 2 days.
- Prep Time: 20 Minutes
- Chill Time: Overnight +
- Cook Time: 10 to 12 Minutes
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