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Brown Butter Chocolate Chip Cookies
5 from 30 votes

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies use butter browned before incorporation to add nutty depth, combined with brown and granulated sugars for balanced sweetness. The dough is chilled for at least 12 hours to develop flavor and texture. Chocolate chips provide rich pockets of sweetness, and a sprinkle of sea salt on top enhances the cookie’s complexity.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 36 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup butter you do not want to add it to the recipe hot, room temperature is ideal, melted and given time to cool, browned
  • 1 cup brown sugar light or dark, packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract such as Nielsen Massey, high quality
  • 2 large egg at room temperature
  • 3 cups chocolate chips semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or chocolate chunks, assorted, such as mini chips
  • sea salt optional; to sprinkle on top of dough prior to baking

Instructions

    Cup of Yum
  1. In a large bowl, sift together flour, baking soda and salt and set aside.
  2. In a separate bowl, mix together the melted butter, brown sugar and white sugar until very well blended, about two to three minutes. The mixture will seem a bit dry. Beat in the vanilla and eggs until mixture is light and creamy.
  3. Combine wet and dry ingredients, along with chocolate chips, chunks and grated chocolate, until well combined, but do not over mix. Cover mixture (with plastic wrap or liand chill in refrigerator for at least 12 hours and up to 48 hours. Chilling the dough is absolutely necessary when working with the melted butter, given it time to solidify and for the flavors to all come together.
  4. When ready to bake, preheat oven to 325 degrees Drop cookie dough in large (approximately 1/4 cuscoopfuls, onto a non-stick cookie sheet, or cookie sheet covered with a silicone baking mat or parchment paper, leaving at least 3" between cookies. Bake for approximately 15-18 minutes, or until edges are just lightly starting to brown. Centers will still seem somewhat underdone. Let cool on baking sheet for at least 15 minutes, as the cookies will finish baking from heat on baking sheet.
  5. Transfer to a wire rack to cool completely, then store in an airtight container.
  6. Makes approximately 18 extra large cookies or 36 standard size cookies. 

Notes

  • Use 3/4 cup butter measured cold before melting and browning to ensure correct proportion in the dough.
  • Chill the dough for at least 12 hours and up to 48 hours to allow flavors to develop and improve texture.

Nutrition Information

Calories 172kcal (9%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 131mg (5%) Potassium 20mg (0%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 165IU (3%) Vitamin C 1mg (1%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 36 cookies

Amount Per Serving

Calories

% Daily Value*

Calories 172kcal 9%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 131mg 5%
Potassium 20mg 0%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 165IU 3%
Vitamin C 1mg 1%
Calcium 26mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.