Brown Butter Chocolate Chip Cookies
User Reviews
4.9
Brown Butter Chocolate Chip Cookies
Description
In this cookie recipe, butter is slowly melted and browned to develop a deep, toasted flavor before combining with sugars, eggs, and vanilla. Flour, baking soda, and salt are mixed separately and added to the cooled brown butter mixture to avoid melting the chocolate prematurely. Chopped bittersweet chocolate and semi-sweet chocolate chips, along with finely chopped walnuts, are folded in to provide varied chocolate intensity and crunch.
The dough can be portioned and chilled to hold shape and improve flavor depth. Baking yields cookies with crispy edges and a soft center. Weighing flour is emphasized to achieve consistent results, as flour amount significantly influences cookie texture.
The cookies freeze well at dough stage, allowing advance preparation. The recipe’s notes warn that slightly cooler oven temperature and refrigeration contribute to the preferred cookie shape and thickness.
Ingredients
- 3 (360g) cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter we're going to melt it so it can be straight from the fridge, unsalted
- 2 teaspoons water
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 2 large egg whole
- 1 large egg yolk
- 2 teaspoons vanilla extract or vanilla paste
- 3 ounces bittersweet chocolate chopped (from a bar)
- 6 ounces chocolate chips semi-sweet
- 1/3 cup walnut finely chopped
Instructions
- In a large bowl, mix together flour, baking soda and salt.
- 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.
- 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.)
- 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.
- 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.
- 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
- Weigh flour precisely to ensure cookie texture matches the recipe expectations.
- The dough can be prepared and portioned, then refrigerated for up to 3 days before baking.
- Chilling the dough before baking helps control cookie spread and creates a thicker texture.
- The recipe includes recommendations for kitchen tools such as cookie scoop and silicone spatulas for best handling.
- Freezing cookie dough balls is possible for future baking sessions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2dozen
Amount Per Serving
Calories 124 kcal
% 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.
User Reviews
Overall Rating
4.9
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