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Brown Butter Chocolate Chip Cookies
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If you like chocolate chip cookies, you will die over these salty Brown Butter Chocolate Chip Cookies. They’re soft, chewy, and delicious!
Brown Butter Chocolate Chip Cookies | Cookies and Cups
When I got Shelly’s cookbook (from Cookies and Cups) in the mail last week, the first recipe that spoke to me was the beautiful chocolate chip cookies on the cover! And after thumbing through the entire cookbook with my 7-year old daughter and tagging every other recipe {courtesy of Brooke’s sweet tooth}, we found the recipe from the cover: Salty Brown Butter Chocolate Chip Cookies.
They’re not just CCC’s. They’re BBCCC’s. You’re welcome for that little abbreviation.
If you like chocolate chip cookies, you will die over salty brown butter chocolate chip cookies. They’re soft and chewy and delicious, but with that hint of nuttiness, you only can get from browning your butter.
Thanks, Shelly for the delicious recipe! I’m sure we’ll be making EVERY recipe in that beautiful book of yours 🙂 For all you readers, feel free to pick up a copy of Shelly’s cookbook here. Fat pants not included with your purchase.
Main Ingredients Needed
You are going to find almost all of the same ingredients needed to make regular chocolate chip cookies in this list, which means you could probably make these brown butter chocolate chip cookies today! Here’s what you’ll need:
- Butter – for flavor and texture.
- Sugar + Brown Sugar – both are used to sweeten but brown sugar helps keep the cookies soft.
- Flour + Baking Soda – flour fills out the cookies while baking soda gives them some rise.
- Eggs – for structure and texture.
- Vanilla – use the pure stuff for the best flavor.
- Chocolate Chips – I used half semi-sweet and half mini milk chocolate chips!
- Sea Salt – this is used in the dough (opposed to on top of the dough) to offset all the sweet.
Other Add-Ins
If you are looking to customize these cookies, here are a couple of suggestions to get you started:
- Chocolate: feel free to change out what kind of chocolate you use. Dark would be extra indulgent while white chocolate would lend its own types of goodness to these brown butter cookies.
- Nuts: for even more nutty flavor try adding walnuts, pecans, almonds, or whatever other nuts you like!
- Caramel: for some gooey-ness consider adding caramel bits to the dough!
- Toffee: or for some crunchiness add some toffee bits.
How to Brown Butter
Browning butter makes all the difference in these cookies. It brings a rich and nutty flavor to each bite that you can’t quite replicate with anything else.
- In a medium saucepan, melt butter over medium heat.
- Bring to boil. Once it starts boiling, swirl the pan or mix constantly until the butter passes the foamy phase.
- After the butter foams you should start to see toasty milk solids at the bottom of your pan. The whole thing will have a golden/amber color.
- Take the pan off heat (brown butter can quickly turn into burnt butter). Pour into a large mixing bowl. Cool.
How to Make Brown Butter Chocolate Chip Cookies
For full details on how to make brown butter chocolate chip cookies see the recipe card down below 🙂
Step 1: Brown Butter
Brown butter and cool for about 20 minutes.
Step 2: Preheat + Prep
While butter is cooling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Step 2: Make the Dough
In a separate bowl, stir dry ingredients together to combine.
Add sugars, eggs, and vanilla to cooled butter and stir to combine. Pour flour mixture into the butter mixture and stir until dough comes together. Add in chocolate chips and stir again briefly to incorporate.
Step 3: Bake and Cool
Using a medium 2-tablespoon cookie scoop, drop the dough 2 inches apart on the prepared baking sheet. Bake until edges are lightly golden.
Cool cookies on the baking sheet before transferring to a cooling rack.
Storing Brown Butter Chocolate Chip Cookies
Store in an airtight container at room temperature for up to 3 days. To keep cookies soft, store with a piece of plain white bread. This should regulate the moisture in the container.
More Chocolate Chip Cookie Recipes to Try!
- Chocolate Chip Pecan Cookies
- Chocolate Chip Cookie Bars
- Salted Caramel Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookie Recipe
- Dark Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Cookie Mix
- Chocolate Chip Walnut Cookies
Or if you’re looking for safe-to-eat dough, here you go Edible Cookie Dough!
The printable recipe card is down below, enjoy!
Brown Butter Chocolate Chip Cookies
If you like chocolate chip cookies, you will go bonkers over Salty Brown Butter Chocolate Chip Cookies. They're soft and chewy and delicious.
Ingredients
- 1 cup salted butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips reserve a handful for after baking
Instructions
- In a medium saucepan, melt butter over medium heat, then bring to boil.
- Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color.
- Remove from heat and pour into a large mixing bowl to cool for about 20 minutes.
- While butter is cooling, preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, using an electric hand mixer, mix together (cooled) browned butter, brown sugar, and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla extract. Mix until lighter in color, about 2 minutes.
- Mix in the flour, baking soda, and salt. Using a rubber spatula, scrape the sides of the bowl and the bottom really well to ensure a smooth, well combined batter.
- Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter.*
- Scoop cookie dough onto prepared pans 2 inches apart, using a two tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center. DO NOT OVER BAKE!
- Carefully place a few chocolate chips on top of each cookie immediately after removing from oven, pressing into the warm soft cookie just slightly.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in airtight containers.
Notes
*If your oven tends to run hot (which will flatten cookies) refrigerate the dough for 20 minutes.
Storage Instructions
- Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft if you tuck a slice of bread in the container.
- Freezing Cookies: Once cooled, place cookies in a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature before serving.
- Freezing Cookie Dough: Scoop dough into balls, place on a sheet pan to freeze solid, then transfer to a freezer bag. Bake straight from frozen at 325° F, adding 1–2 extra minutes to the bake time.
- Make Ahead: You can chill the dough in the fridge for up to 48 hours before baking. This not only saves time but also develops deeper flavor.
Nutrition
Calories: 195kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 30mgSodium: 115mgPotassium: 58mgFiber: 1gSugar: 16gVitamin A: 223IUVitamin C: 0.04mgCalcium: 22mgIron: 1mg
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Hi Lauren!
Something happened to this recipe. This is not the original recipe. I too have made this several times over the years and I don’t think the measurements are correct as well as the eggs. Are you able to post the original recipe back? Thanks!
Hello – has this recipe changed over the years? I have a memory of it listing 20 minutes of cooling time after browning the butter and beating eggs before adding them (no memory of a standalone yolk). I’ve made the current recipe several times and it’s good and very consistent but the one living in my mind was chewier and I’d like to discover it again –
So far the internet has failed me!
These cookies are in the oven but I’m worried they won’t turn out because when the recipe said “mix dry ingredients” I included the sugars. I added the sugars in because I don’t consider sugar to not be dry. Then in the next step I saw it said add sugars in with eggs, butter and vanilla like in most cookie recipes but I had already added it with the dry stuff. You may just want to add a note into the recipe to not include sugars as a dry ingredient since that direction is mentioned before the sugar step. Maybe no one else will have this problem but I thought I was following the recipe to a T.