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4.9 from 96 votes

Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies are so gooey and nutty in flavor. They're made better with walnuts; if you disslike walnuts in your chocolate chip cookies, leave them out!

Prep Time
15 mins
Cook Time
15 mins
Chilling Time for Dough
1 hr
Total Time
1 hr 45 mins
Servings: 2 dozen
Calories: 124 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 (360g) cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (we're going to melt it so it can be straight from the fridge)
  • 2 teaspoons water
  • 1 1/2 cups brown sugar
  • 1/2 cup white sugar
  • 2 large whole eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract or vanilla paste
  • 3 ounces bittersweet chocolate chopped (from a bar)
  • 6 ounces semi-sweet chocolate chips
  • 1/3 cup finely chopped walnuts

Instructions

    Cup of Yum
  1. In a large bowl, mix together flour, baking soda and salt. 
  2. In medium saucepan, set over medium-low heat, melt the butter. Take out a silicon whisk and give the butter a stir. It will begin to foam up and bubble. Stirring frequently, allow it to keep going until it goes from a pale yellow color to a light brown color. Once it hits a light brown color, I like to give it a few more stirs just so I can monitor the color. This process happens quickly so don’t walk away! Keep stirring it until it goes from a light brown color to deep golden brown. Remove it from the heat and give it a few more stirs.
  3. I like to let it continue to cook until it’s dark brown. Immediately pour it into a large bowl. Whisk in the two teaspoons of water. Allow the brown butter to cool for about 10 minutes. (If you don’t do this, when you add the chocolate, it’ll melt.) 
  4. Next, whisk in the sugars. And then, add the eggs and vanilla. Pour into the dry ingredients and mix until combined. Lastly, fold in chocolate chips and walnuts (if using). Stick in fridge for 1 hour to chill.  
  5. Preheat oven to 350F. Scoop out 2-ounce balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 4 inches apart.
  6. Bake for 8 minutes. At the 8-minute mark, remove them from the oven to shape them (this is optional). Rotate the pan and bake for an additional 3 to 4 minutes, until the edges are lightly golden brown.

Notes

  • To Make Ahead:
  • To Freeze Cookie Dough: 
  • I have this post right here that explains how to do so! 
  • Equipment and Tools:
  • OXO Medium Cookie Scoop | Baking Sheets | KitchenAid Stand-Up Mixer | Silicon Spatulas | 
  • The cookie dough can be made, scooped out into dough balls and kept in the fridge for up to 3 days. Bake them straight from the fridge. 
  • Some people's cookies have come out a bit domed and not as flat as pictured. The biggest trick is be sure to weight your flour. With cakes and other baked goods, a bit more flour won't alter the state of the appearance but with cookies it's really important to weigh out the flour. 

Nutrition Information

Calories 124kcal (6%) Carbohydrates 2g (1%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 4g (20%) Cholesterol 32mg (11%) Sodium 21mg (1%) Potassium 23mg (1%) Fiber 5g (20%) Sugar 21g (42%) Vitamin A 5IU (0%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 2dozen

Amount Per Serving

Calories 124

% Daily Value*

Calories 124kcal 6%
Carbohydrates 2g 1%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 4g 20%
Cholesterol 32mg 11%
Sodium 21mg 1%
Potassium 23mg 0%
Fiber 5g 20%
Sugar 21g 42%
Vitamin A 5IU 0%
Calcium 32mg 3%
Iron 1mg 6%

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