There’s nothing quite like a warm, homemade chocolate chip cookie, but these Brown Butter Chocolate Chip Cookies elevate the classic to a new level. The brown butter adds a rich, toasty flavor that makes each bite unforgettable. The edges have a perfect crisp, while the center remains soft and gooey with melty chocolate. The aroma of the brown butter and vanilla fills the kitchen as these bake, making them irresistible. Enjoy them with a glass of cold milk or as a treat after a long day.
Did You Know?
Brown butter, also known as beurre noisette, is simply butter that’s been cooked until the milk solids turn golden brown. This process creates a deep, nutty flavor with a toasty aroma that adds richness to both sweet and savory dishes. In baking, brown butter enhances the flavor of cookies, cakes, and frostings, making them taste more complex. To make brown butter, you just need to melt unsalted butter in a pan over medium heat, stirring constantly until it becomes a rich amber color with a nutty fragrance. It’s a simple technique that brings a lot of depth to your favorite recipes.
Yield:
24 cookies
Ingredients:
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups dark chocolate chips or chunks
Instructions:
Brown the butter: Melt the butter in a saucepan over medium heat, stirring constantly. Cook until the butter foams, then turns a rich amber color and smells nutty. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
Personal Tip: Make sure to scrape all the brown bits from the bottom of the pan—these add the most flavor!
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until well combined. Beat in the eggs, one at a time, followed by the vanilla extract.
Personal Tip: Let the butter cool for about 10 minutes before mixing with the sugar to prevent the eggs from cooking.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips or chunks.
Personal Tip: Chill the dough for at least 30 minutes to prevent spreading and enhance the flavor.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
Personal Tip: Use a cookie scoop for evenly-sized cookies that bake uniformly.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Personal Tip: For a chewier texture, underbake the cookies slightly—they will continue to cook as they cool.
Nutritional Information (Per Serving):
Calories: 210, Protein: 3g, Carbohydrates: 28g, Fiber: 1g, Net Carbohydrates: 27g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 35mg, Sodium: 150mg, Sugars: 18g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Make extra brown butter: Brown more butter than needed, then store the rest in the fridge. It can be used in pancakes, pasta, or to add flavor to vegetables.
- Choose the right chocolate: Use high-quality dark chocolate chips or chunks for a deeper flavor. If you prefer a sweeter taste, opt for semi-sweet or milk chocolate chips.
- Chill the dough: Letting the dough chill before baking helps develop the flavors and results in a chewier texture. It also keeps the cookies from spreading too much in the oven.
- Brown sugar substitute: If you run out of brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses for a homemade substitute.
- Freeze the dough: Roll the dough into balls and freeze them on a baking sheet. Store in a freezer bag, and bake from frozen when you need a quick cookie fix.
- Avoid overbaking: Take the cookies out when the edges are set but the centers look slightly underbaked. This ensures a soft, chewy center once cooled.
- Room temperature eggs: Use room temperature eggs to help them incorporate better into the batter, leading to a more uniform texture.
- Toast your nuts: If adding nuts, toast them in the oven at 350°F (175°C) for 5-7 minutes before adding to the dough for an extra depth of flavor.
- Use a cookie scoop: For perfectly round cookies, use a cookie scoop. It ensures even-sized cookies that bake evenly.
- Store properly: Keep cookies fresh by storing them in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft.
Let’s Learn About Brown Butter in Baking
Why Use Brown Butter in Cookies?
Brown butter adds a rich, nutty flavor that can elevate even the simplest recipes. The process of browning butter caramelizes the milk solids, creating deep, toasty notes that make cookies taste more complex and indulgent. It pairs especially well with chocolate, as the buttery richness balances the chocolate’s sweetness. When using brown butter, it’s essential to let it cool slightly before adding it to your dough to prevent melting other ingredients. While it takes a few extra minutes to prepare, the result is well worth it, making your baked goods taste like they came from a gourmet bakery.