Brown Butter Chocolate Chip Cookies Recipe

Name: Brown Butter Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter; 1 ½ cups light brown sugar; ½ cup granulated sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 ½ cups all-purpose flour; 1 teaspoon kosher salt; 1 ½ teaspoons baking soda; 2 cups chopped semi-sweet chocolate; 1 Tablespoon Flaked sea salt

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
24 cookies
Calories
122 kcal
Course
Baked Goods
Cuisine
American

Brown Butter Chocolate Chip Cookies Recipe

Nicole Henderson

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Brown Butter Chocolate Chip Cookies make a good thing even better by adding nutty brown butter to my classic chewy chocolate chip cookies.

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Ingredients

Servings

1 cup unsalted butter, see notes
1 ½ cups light brown sugar, packed
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 ½ cups all-purpose flour
1 teaspoon kosher salt
1 ½ teaspoons baking soda
2 cups chopped semi-sweet chocolate, see notes
1 Tablespoon Flaked sea salt, optional topping

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Instructions

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.

Brown the Butter

In a small saucepan, add butter and melt over low heat. Continue heating for about 5 minutes, swirling the pan gently to see the butter browning, without stirring.
The butter will beging to foam and stop bubbling. Remove from heat.

Make the Cookie Dough

In a large mixing bowl, combine browned butter with brown sugar and granulated sugar. Beat for about 2 minutes with a paddle attachment, until fully blended. Add in vanilla and eggs and beat until well mixed.
Add flour, salt and baking soda JUST until combined. Do not over mix. Fold in chopped chocolate bars (saving a few bits to put on the tops of the cookies before baking, if desired).
Bake cookies in the preheated oven for about 12-14 minutes. The cookies will be darker because of the browned butter. Remove from oven and sprinkle with flaked sea salt, if desired. Remove and cool on a wire rack.

Notes

For all my tips and tricks on browning butter, check out this easy guide on how to brown butter. I love using salted butter for this recipe, but unsalted will work too.
Chop chocolate bars ahead of time. I used a total of 3 bars (4 ounce each). Just roughly chop the bars, and you'll use all the fine bits that fall off with the knife plus the bigger pieces.
No need to chill the dough! But if you DO want to chill the dough, I recommend portioning the dough with a cookie scoop before chilling. Otherwise the dough is hard to work with.
Store cookies in a an airtight container for up to a week at room temperature.
Freeze baked cookies in a freezer safe, air tight container for up to 3 months. Or portion the cookie dough and freeze the cookie dough for up to 3 months.
Recipe based off our favorite chocolate chip cookies. The browned butter adds a rich nutty caramel flavor!
See blog post for more recipe tips and tricks!

Nutrition Information

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Serving 1cookie Calories 122kcal (6%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 0.5g (1%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.1g Trans Fat 0.001g Cholesterol 14mg (5%) Sodium 175mg (7%) Potassium 38mg (1%) Fiber 0.4g (2%) Sugar 18g (36%) Vitamin A 20IU (0%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 122 kcal

% Daily Value*

Serving	1cookie
Calories	122kcal	6%
Carbohydrates	28g	9%
Protein	2g	4%
Fat	0.5g	1%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.1g	1%
Trans Fat	0.001g	0%
Cholesterol	14mg	5%
Sodium	175mg	7%
Potassium	38mg	1%
Fiber	0.4g	2%
Sugar	18g	36%
Vitamin A	20IU	0%
Calcium	16mg	2%
Iron	1mg	6%