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Brown Butter Chocolate Chip Cookies
Who’s on board for baking and eating the perfect chocolate chip cookies? Around here, we never turn down buttery, richly flavorful chocolate chip cookies. These brown butter chocolate chip cookies are just that and more.
This stunning recipe was originally found among my 10-year Cook’s Illustrated magazine collection. They were immediately put to the test, because who doesn’t like the sound of brown butter chocolate chip cookies?
Brown Butter Chocolate Chip Cookies: What They Taste Like
I’m genuinely into every single chocolate chip cookie recipe that’s worthy of being published here, including these crazy-good cookie bars. None of us can pick just one favorite, though we keep taste testing, just to make sure.
That said, there’s something noticeably special about these brown butter chocolate chip cookies – the browned butter piece is key to this recipe, as it’s all about that nutty-caramel flavor of browned butter in this particular chocolate chip cookie recipe. We kept as close to the original recipe as possible; after making them countless times, we’ve made adaptions to streamline the process without affecting outcome.
Once you taste the amazing combination of rich browned butter and dark brown sugar, chances are extremely high you’ll rank these as the perfect chocolate chip cookies, too.
These cookies are everything – they’re rich and complex, with deep flavors of chocolate, butter, and toffee notes. Plus a wonderfully soft, ultra-chewy texture that remains for days.
Brown Butter Chocolate Chip Cookies: Freezer Friendly
You can make a big batch, share with friends, and know your cookies will stay fresh and chewy until they’re devoured. For that reason, these cookies are great for shipping to loved ones.
Or you can keep some in the freezer for cookie emergencies, because sometimes people come over and other times you just need some darned good cookies.
This chocolate chip cookie dough can be frozen airtight for up to 2 months. The baked cookies themselves can be frozen airtight for 2 weeks. Possibly longer, but we’ve never been able to keep cookies around very long because… well, cookie emergencies.
More to Bake and Eat
- Peanut Butter Cookies with Chocolate Chips (6 Ingredients) – these are fit for every single peanut butter & chocolate lover out there.
- Chewy Coconut Chocolate Chip Cookies – add in some coconut for a wonderfully aromatic chocolate chip cookie.
- The Best White Chocolate Chip Macadamia Cookies – don’t forget those white chocolate fans. We adore these chewy white chocolate macadamia cookies.
- Chewy Gluten-Free Chocolate Chip Cookies – yes, here’s a perfect chocolate chip cookie out there for gluten-free eaters, too.
Another Favorite: 3-Ingredient Buttery Shortbread Cookies
Brown Butter Chocolate Chip Cookies
- 14 tablespoons unsalted butter, 1 3/4 sticks
- 1 ¾ cups unbleached all-purpose flour, 8 3/4 ounces
- ½ teaspoon baking soda
- ½ cup granulated sugar, 3 1/2 ounces
- ¾ cups packed dark brown sugar, 5 1/4 ounces, see note
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg, room temp
- 1 large egg yolk, room temp
- 1 ¼ cups semisweet chocolate chips
- Heat 10 tablespoons butter in a large heavy pan on medium-high heat until melted, about 2 minutes. Constantly stir until butter is dark golden brown and has nutty aroma, about 2 min.
- Remove pan from heat; transfer browned butter to large bowl. Stir remaining 4 tablespoons butter into the hot butter until completely melted; set aside and let cool to room temp.
- Preheat oven to 350F, with rack on lower middle position. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a separate bowl, whisk flour and baking soda together; set aside.
- In bowl of stand mixer fitted with paddle attachment, add both sugars, salt, vanilla, and melted butter; blend on medium-high until fully incorporated.
- Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 1-2 min. Mixture should end up thick, smooth, and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips. At this point, dough can be wrapped airtight and placed in fridge until ready to bake. We recommend chilling dough at least 30-60 minutes.
- Scoop the dough into balls of about 1.5 tablespoon each. Place on lined baking sheet, 2 inches apart. Bake 8 minutes or until edges and bottoms are browned; the cookies will be puffy and quite soft, but cookies will set as they cool. Bake only 1 pan at a time.
Did you make this?
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