Brown butter chocolate chip cookies. This all-time favorite features absolute dessert vibes with brown butter and large chocolate chunks. The recipe is very similar to classic choc chip cookies, but browning butter gives it its signature nutty, caramelized taste. And the dark chocolate chunks turn into puddles of chocolatey goodness when baked. This is the ultimate cookie recipe you didn’t know you needed!
I’m pretty sure that you absolutely love the classic version of chocolate chip cookies, but let’s take it to the next level with this brown butter twist . This extra step of browning butter is a no-brainer. You just need to heat butter very slowly until it gets a beautiful brown or caramel color. However, remember not to burn the butter. The brown butter gives them an extra depth of flavor and taste that’s undeniably delicious .
You will also get chewy cookies with very crisp edges making them simply addicting. I highly recommend refrigerating the dough for a couple of hours for perfect baking. That way, the cookies will not spread out too much, and you will love those thick centre part of the cookies loaded with chocolate . If you prefer chocolate chips, don’t hesitate to add them. Ready to bake some magic? Here’s how to do it:
Key Ingredients In Brown Butter Chocolate Chip Cookies
- Butter - Make sure it’s unsalted and at room temperature.
- Sugar - Both brown and granulated (caster) sugar add flavor and sweetness.
- Eggs - One of the key ingredients of all cookies.
- Flour - The base element of the cookie.
- Dark chocolate - Dark cooking chocolate bars chopped into small chunks is preferred, however, chocolate chips are also a great addition.
How To Make Brown Butter Chocolate Chip Cookies
Brown the butter - It’s pretty straightforward. Heat butter and melt slowly until it foams and turn brown. Make sure you stir the butter continuously to avoid burning. The whole process will only take about 5 minutes. Once browned, make sure you bring it to room temperature before adding in the other ingredients.
Make cookie dough - You can add all the remaining ingredients to the butter, starting with sugar. Incorporate sugar into the butter before you add the eggs. Give it a thorough whisk before adding in vanilla extract. The dry ingredient mixture goes in next to make thick dough. Fold in chocolate chunks, roll out balls, and you can refrigerate them until ready to bake.
Bake cookies - You will only require about 14-16 minutes to bake the cookies. Ideally, the perfectly baked cookies will be soft in the center, the edges set, and they’ll get a light golden hue.
Ingredients
- ▢ 2 ½ cups + 3 tablespoons all purpose or plain flour
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ ⅙ teaspoon salt
- ▢ 220 g unsalted butter, at room temperature
- ▢ 1 cup brown sugar
- ▢ ½ cup granulated or caster sugar
- ▢ 2 eggs, at room temperature
- ▢ 2 teaspoons vanilla extract
- ▢ 1 cup chopped dark chocolate or chips
Instructions
- Place flour, baking soda, baking powder and salt in a large bowl. Whisk to combine.
- Place butter in a saucepan over medium-low heat. Stir continuously but slowly to melt the butter.
- Eventually, the butter will foam and turn brown. When you see the deep brown color, remove the saucepan from heat.
- Allow to cool to room temperature.
- Transfer cooled butter to a large mixing bowl.
- Add brown sugar and granulated (caster) sugar. Whisk until well combined.
- Add eggs. Whisk again until just combined.
- Add vanilla extract. Whisk again until just combined.
- Add the flour mixture.
- Using a silicone spatula or your hands, mix until just combined. Remember no overmixing.
- Fold in chocolate chunks or chips.
- Roll out 18 cookie dough balls.
- Refrigerate for about 1-2 hours.
- When ready to bake, preheat oven to 180 C / 350 F.
- Arrange cookie balls on two large baking trays, leaving 2 inches between the balls for cookies to spread out.
- Bake for about 14-16 minutes or until the cookies are lightly golden, edges are set and slightly soft in the center.
Video
Notes
- Freeze cookie dough - You can freeze the cookie dough balls for about 3 months. Just bake from frozen and add a few extra minutes to the baking time.
- Storage instructions - Store in an airtight container for up to 2 days.
Nutrition
Like this brown butter chocolate chip cookies? Then join Nish Kitchen on Facebook , Pinterest and Instagram . Watch exclusive recipe videos on YouTube . Check out more cookie recipes:
- Lemon Shortbread Cookies
- Butter Cookies
- M&M Cookies
Ingredients
- ▢ 2 ½ cups + 3 tablespoons all purpose or plain flour
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon baking powder
- ▢ ⅙ teaspoon salt
- ▢ 220 g unsalted butter, at room temperature
- ▢ 1 cup brown sugar
- ▢ ½ cup granulated or caster sugar
- ▢ 2 eggs, at room temperature
- ▢ 2 teaspoons vanilla extract
- ▢ 1 cup chopped dark chocolate or chips
Instructions
- Place flour, baking soda, baking powder and salt in a large bowl. Whisk to combine.
- Place butter in a saucepan over medium-low heat. Stir continuously but slowly to melt the butter.
- Eventually, the butter will foam and turn brown. When you see the deep brown color, remove the saucepan from heat.
- Allow to cool to room temperature.
- Transfer cooled butter to a large mixing bowl.
- Add brown sugar and granulated (caster) sugar. Whisk until well combined.
- Add eggs. Whisk again until just combined.
- Add vanilla extract. Whisk again until just combined.
- Add the flour mixture.
- Using a silicone spatula or your hands, mix until just combined. Remember no overmixing.
- Fold in chocolate chunks or chips.
- Roll out 18 cookie dough balls.
- Refrigerate for about 1-2 hours.
- When ready to bake, preheat oven to 180 C / 350 F.
- Arrange cookie balls on two large baking trays, leaving 2 inches between the balls for cookies to spread out.
- Bake for about 14-16 minutes or until the cookies are lightly golden, edges are set and slightly soft in the center.
Video
Notes
- Freeze cookie dough - You can freeze the cookie dough balls for about 3 months. Just bake from frozen and add a few extra minutes to the baking time.
- Storage instructions - Store in an airtight container for up to 2 days.
