Pidvz

Brown Butter Chocolate Chip Cookies

These homemade Brown Butter Chocolate Chip Cookies are a sweet chewy treat with a deep, nutty, and chocolaty flavor thanks to the brown butter. Dip them in chocolate for an extra fancy finish!

  • Prep30 min
  • Cook10 min
  • Total40 min
  • Yield13 cookies
  • Calories389

Ingredients Steps Notes

All About These Brown Butter Chocolate Chip Cookies

This recipe for Brown Butter Chocolate Chip Cookies is one you’ll have on repeat after your first bite! They’re everything you love and look forward to in a cookie: BIG, sweet, soft, and chewy!

One of the best parts is that this recipe takes just 30 minutes to prep pantry staple ingredients with browned butter and chocolate chips! Before you know it, you’ll be sliding your first batch into the oven!

Ingredients For Brown Butter Chocolate Chip Cookies

  • Unsalted Butter
  • All-Purpose Flour
  • Milk Powder
  • Salt
  • Baking Soda
  • Light Brown Sugar
  • Granulated Sugar
  • Vanilla Extract
  • Large Egg
  • Large Egg Yolk
  • Bittersweet Chocolate
  • Semi-Sweet Chocolate
  • Chocolate Melting Wafers

Magical Brown Butter

If you’ve never browned butter before, it’s super easy to do! All you need is the butter your recipe calls for, a skillet, and a whisk!

You can check out my full guide for How To Make Brown Butter for more helpful tips! But really, the only tricky part about browning butter is knowing when it’s done. I pull mine off the heat once brown bits start to form in the bottom of the pan, the top is foamy, and it begins to have a nutty aroma.

If this is your first time learning How To Make Brown Butter Chocolate Chip Cookies, don’t be intimidated by the browning of the butter. When you take a bite out of one of these cookies, you’ll quickly see that learning something new was worth it!

How To Make Brown Butter Chocolate Chip Cookies

  1. Preheat the oven and line large baking sheets with parchment paper. Then remove the butter from the fridge to allow it to sit at room temperature before beginning the recipe.
  2. Whisk the all-purpose flour, salt, baking soda, and milk powder together in a medium bowl. Then set it aside.
  3. Brown the butter by adding a portion of the room temperature butter to a skillet and cooking it until brown bits start to form on the bottom of the pan. Then remove it from the heat and sir in the remaining butter until it melts as well. Transfer the butter to a large heat-safe bowl or stand mixer that’s fitted with a whisk attachment.
  4. Mix in the light brown sugar, granulated sugar, and vanilla extract.
  5. Add in the large egg and the large egg yolk, allow the mixture to rest. Then whisk again, and allow it to rest. Repeat the resting and whisking for two more rounds.
  6. Mix the dry ingredients into the wet ingredients.
  7. Fold in a portion of the chopped bittersweet chocolate and semi-sweet chocolate. Reserving a little from each to sprinkle on top before baking.
  8. Portion the brown butter cookie dough out and transfer it onto the baking sheet. Top the scoops of dough with the remaining chopped chocolate, gently pressing it into the top to secure it.
  9. Bake the cookies, rotating the baking sheet halfway through. Remove the cookies when they appear slightly cracked and light brown around the edges. Then allow them to cool on the baking pan before transferring them to a wire rack to finish cooling completely.

Add Extra Chocolate!

As an optional step, you can add extra chocolate to this Brown Butter Chocolate Chip Cookie Recipe! I never pass on chocolate, let alone EXTRA chocolate, so I almost always take this extra step.

Once the cookies have completely cooled, you can add extra chocolate to the bottom and tops of them. To do so, place melted chocolate onto a plate with a lip.

Afterward, dip the bottom of each cookie in the chocolate and place them on a parchment-lined baking sheet. Once you’ve finished dipping the bottoms of the cookies, drizzle the melted chocolate over the tops!

Again, this is totally optional but may be worth it for chocolate lovers!

Storage Instructions For Brown Butter Chocolate Chip Cookies

Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!

Freeze Cookie Dough To Bake Off Later!

A great way to get ahead of your baking or to simply keep an easy-to-bake treat on hand that you just have to pop in the oven!

You can check out my guide for How To Freeze Cookie Dough for tons of helpful tips, and follow the step below!

Begin by portioning out cookie dough balls with a large cookie scoop onto a baking sheet. Then place the baking sheet into the freezer for an hour to flash-freeze the dough.

Then take the frozen cookie dough and place it into a Ziploc bag with the excess air squeezed out of it. Then place the bag of frozen cookie dough back into the freezer and store for up to 3 months.

To bake the cookies from frozen, you’ll just need to add an extra minute or two to the baking time.

More Yummy Homemade Chocolate Chip Cookie Recipes:

Steps

  1. Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.

  2. Pull the out of the refrigerator to sit at room temperature 15 minutes before using.

  3. In a medium bowl, whisk together the , , , and and set aside.

  4. Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.

  5. Add the , , and to the butter and mix to combine.

  6. Add and and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done - almost like caramel sauce.

  7. Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.

  8. Fold in most of the chopped and , reserving a little to sprinkle on top of the cookies prior to baking.

  9. Portion the dough out with a large (¼ cup sized) cookie scoop and drop the dough 3 inches apart on the prepared baking sheet. Top the scoops of dough with the remaining chopped chocolate and gently press it into the top.

  10. Bake for 8 to 10 minutes, rotating halfway through. The cookies should look slightly cracked and only slightly brown around the edge. Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.

  11. Optional: Once the cookies cool. Melt the in a microwave-safe bowl at 30-second intervals, stirring between each one until fully melted. Transfer the melted chocolate to a plate with a lip. Dip the bottom of the cookies in the chocolate and place on a parchment-lined baking sheet to set. Drizzle with extra chocolate if desired.

Notes

  • Adapted from Cook's Illustrated.
  • Do not brown all of the butter, it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
  • Slicing the butter before melting will give it a fast and more even melt.
  • This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
  • You'll actually note that this recipe calls for chopped chocolate and not regular chocolate chips, this is because we love how the flecks of chopped chocolate work into the dough and the large chocolate chunks create pools of rich chocolate after baking. However, chocolate chips can be used also.
  • Nutritional information is an estimate that does not include the chocolate melting wafers.
  • Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
  • Can I Add Nuts To These Cookies? Absolutely! Feel free to add any chopped nut that you prefer to these Brown Butter Chocolate Chip Cookies!
  • Does This Cookie Dough Freeze Well? Yes, it does! To freeze the cookie dough, first portion out the dough onto a baking sheet. Then place the baking sheet into the freezer for an hour to flash-freeze the dough. Then, take the frozen cookie dough and place it into a Ziploc bag with the excess air squeezed out of it. Then place the bag of frozen cookie dough back into the freezer and store for up to 3 months. To bake the cookies from frozen you'll just need to add an extra minute or two to the baking time.
  • Can I Use Salted Butter In This Recipe Instead Of Unsalted? Yes, that's fine. If you choose to do so just omit the additional salt this recipe calls for.

Nutrition

  • Calories389
  • Carbs45g
  • Protein4g
  • Fat22g
  • Saturated fat13g
  • Fiber2g
  • Sugar28g
  • Sodium238mg

Estimates per serving, when a serving size is listed.

Dessert Vegetarian Cookies

More recipes

Eight more from the same shelf.