Search Category
Best Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies with crispy edges, soft centers, and pockets of melted chocolate make every cookie a irresistible treat. My family loves these and always come back for more. So easy and versatile with any mix-ins you desire to add. I know these will be on your go to recipe list! Easy recipe, no mixer required.
Ingredients:
No fancy tool necessary to make these. All you need is a bowl and your favorite whisk/spatula. You probably already have all the ingredients at hand! heres what you’ll need:
- BUTTER- The star of this recipe. It adds a deep, nutty flavor that elevates the typical chocolate chip cookie into something extraordinary, giving them the BEST flavour.
- BROWN SUGAR– This creates a chewy and crisp edge cookie. Also adding a caramel like flavour
- GRANULATED SUGAR– Makes the cookies spread, creating crispy cookie
- EGGS- a key ingredient for texture, moisture, and structure in any cookie
- VANILLA– vanilla makes everything better
- FLOUR– if you want a tender, softer result use ALL-PURPOSE flour. For chewier, more elastic textures use BREAD flour
- CORNSTARCH– Keeps the cookies SOFT
- BAKING SODA– helps your cookies rise, spread, and achieve a great texture and color
- BAKING POWDER– used to make them lighter and fluffier. It helps the cookies rise evenly, giving them a soft and airy texture.
- SALT- balances the sweetness. I love to sprinkle a flakey salt on top after baked as well
- CHOCOLATE- obviously the most important ingredient. I love using a mix of chocolate chips and chunks. When the cookies bake the chunks melt and create the gooiest cookie. Use a mix of DARK and MILK.
Frequently asked questions:
How to brown my butter?
Its easier than it seems and only takes a few minutes!
- Cut the butter into smaller pieces to help it melt evenly.
- Place the butter in a pan over medium heat. Stir occasionally.
- The butter will begin to foam and bubble as it melts. Keep stirring to prevent burning.
- Continue cooking, stirring constantly. After the foam settles, you’ll see the milk solids at the bottom of the pan start to turn golden brown. This is when the butter is ready.
- You’ll notice a nutty fragrance, which means it’s properly browned. The butter will have a deep amber color.
- As soon as it reaches this stage, take it off the heat to stop the cooking process.
- Let it cool for about 5 minutes in your large mixing bowl before continuing the recipe
Do i need to chill my dough before baking?
Chilling the dough is optional but recommended, especially with brown butter cookies. Chilling leads cookies that maintain their shape and have a chewier texture. At least 30 minutes of chilling is ideal, but you can chill for up to 24 hours to make them even more heavenly.
What type of chocolate should I use?
I personally love to use a mix of dark chocolate or semi sweet with milk chocolate. I typically use half and half for the perfect blend of sweetness to complement the cookie dough.
What mix-ins other than chocolate can I use?
ANYTHING and EVERYTHING can be added to these, but here are a few ideas
- Nuts: Walnuts, pecans (personal favorite), almonds, macadamia, pistachios, hazelnuts
- Dried Fruit: Cranberries, raisins, cherries, apricots, figs, dates
- Toffee Bits (my go to)
- Shredded Coconut
- Pretzels
- M&Ms or Other Candy Pieces
- White Chocolate Chips or Butterscotch Chips
- Marshmallows
- Crushed Cookies or Biscuits: Oreos, graham crackers
- Chocolate-Covered Espresso Beans or Coffee
Simply use 1 cup (or more if desired) in place or with the chocolate.
Can i make the dough and bake later?
YES! In fact making the dough before hand leads to a more flavourful and chewy cookie. You can refrigerate and/or freeze the cookie dough balls. When you’re ready to bake, just place the dough on a baking sheet and bake as usual (you may need to add a minute or two to the baking time). You can store in fridge for up to 3-5 days and 3 months in the freezer.
(i scoop my cookie dough into a dish and simply just cover and place in the fridge/freezer.
Tips for the PERFECT Brown Butter Chocolate Chip Cookie.
- Always use a digital kitchen scale to weigh your ingredients, especially flour. Measuring flour incorrectly can result in cookies that are tough, dry, crumbly, too thick, or just disappointingD.
- Don’t skip on the chilling time. More on that above!
- Underbake Slightly for Softness. Take your cookies out of the oven when they’re still a bit soft in the middle. The heat from the baking sheet will help them finish cooking, giving them them a soft and chewy texture.
- Sprinkle some Flakey Sea Salt after baking for a sweet and salty balance
Watch me make these Brown Butter Chocolate Chip Cookies-
Brown Butter Chocolate Chip Cookies
Easy recipe, no mixer required. These Brown Butter Chocolate Chip Cookies with crispy edges, soft centers, and pockets of melted chocolate make every cookie a comforting treat. My family loves these and always come back for more. So easy and versatile with any mix-ins you desire to add. I know these will be on your go to recipe list!
Ingredients
- 1 Cup (226 g) Butter (salted or unsalted) browned
- 1 Cup (200 g) Brown Sugar
- 1/3 Cup (70 g) Granulated sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 1/2 Cups (325 g) Flour
- 1 tbsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Chocolate chunks or Chips (or any desired mix-ins)
Instructions
- Preheat your oven to 350℉ (180 ℃) and line a baking tray with parchment.
- To brown the butter, place it in a pan over medium-low heat. Stir as it starts to melt, you'll notice as it starts to bubble. After a few minutes, the butter will foam up-keep on stirring. When the foam start to disappear and you start to see it change to a deep amber color and a rich, nutty smell develops, remove it from the heat. Transfer in to your large mixing bowl.1 Cup (226 g) Butter (salted or unsalted)
- Let the butter cool in your bowl for about 5 minutes.
- After its cooled for a few minutes, add in both the brown and granulated sugar. Give it a good mix with your whisk/spatula to combine. 1 Cup (200 g) Brown Sugar 1/3 Cup (70 g) Granulated sugar
- Add in your eggs one at a time, and vanilla. Mix untill you get a smooth and glossy mixture.2 Large Eggs 1 tsp Vanilla Extract
- In a separate small mixing bowl, add all your dry ingridents and mix to combine. 2 1/2 Cups (325 g) Flour 1 tbsp Cornstarch 1 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Salt
- Fold the dry ingridents into your wet mixture. When the dough starts coming together (flour about halfway mixed in) add your chocolate and/or mix ins. Continue folding the dough untill it all comes together. 1 Cup Chocolate chunks or Chips
- Scoop your dough into balls, spaced about 1-2 in, on your baking tray lined with parchment paper. *optionally chill dough at least 30 minutes *more below* (recommend for the best flavor/texture)
- Bake cookies for 12-14 minutes or until they start to brown on the edges but still slightly raw in the center. Sprinkle with flakey salt right out the oven.
- Let them cool for a few minutes on your tray, then optionally transfer on to a wired rack. Enjoy!
Chilling or Make ahead
- If making ahead and/or chilling dough, stop after step 8
- Place your dough balls into the freezer (or fridge) for at least 30 minutes and then contiute baking. If making for later or another day, simple leave the dough in the freezer covered tightly, then bake as regular (might need 1-2 minutes more in the oven)
- Dough will stay good up to 3-5 days in the fridge, or 3 months in the freezer. Just make sure the are covered well!
Best tasting cookies! They melt in your mouth, they are the perfect amount of sweet and chewy goodness. Highly recommend! Easiest recipe I used that turned out amazing! We’ll be definitely making again!
So glad you enjoyed!!