Nutty Brown Butter Chocolate Chip Cookies have a surprisingly pleasant flavor and aroma that’ll leave you wanting more. This cookie dough is refrigerated overnight to maximize the flavor. If you’ve never had brown butter cookies, then you are in for a treat.
Chocolate chip cookies are such a classic flavor. They’re one of my go-to recipes when I’m in the mood for a sweet that’s simple to bake. They’re so versatile that you can eat them as-is, make ice cream sandwiches, make a chocolate chip cookie cake, or even make an edible chocolate chip cookie dough. It’s no wonder that they are such a favorite.
If you didn’t think chocolate chip cookies could get any better, then you are in for a treat. Brown butter is the secret ingredient to taking cookies to the next level. It adds a pleasing nuttiness to cookies that pairs especially well with chocolate. If you haven’t tried brown butter in cookies, then this recipe is a must!
Before you begin
Take out the following baking equipment.
Digital kitchen scale
Small saucepan
Wood spoon
Large mixing bowl
Medium mixing bowl
Sifter
Whisk
Silicone spatula
Plastic wrap
2 baking sheet pans
Parchment paper
Large ice cream scoop
Wire cooling rack
Read the recipe through from start to finish.
Understanding ingredients
The key ingredient to these cookies is brown butter. It adds a rich, nutty flavor to the cookies. When making brown butter, cook your butter on the stovetop until you see brown specks throughout. You will begin to smell the nuttiness of the butter. At this point keep a close eye on your butter, and continue to stir to ensure that you do not burn the mixture.
This recipe calls for one whole egg plus one egg yolk. The reasoning behind using just the egg yolk instead of an additional whole egg is to reduce some of the moisture and add some richness. The egg white contains mostly moisture, and when you remove it from a recipe you eliminate the extra moisture content. In doing so you create a slightly crispier cookie. If you prefer a chewier cookie you can certainly use a whole egg instead of just the egg yolk.
The type of chocolate you use for these brown butter chocolate chip cookies is entirely your preference. I always highly recommend using good quality chocolate for baking, as the flavor is unmatched with chocolate that has fillers and additives. Using a chocolate baking bar or a good quality chocolate bar is ideal. I prefer semisweet chocolate, but dark chocolate would equally be good. You could also use a chocolate bar with almonds for an added texture.
What is brown butter
Brown butter is essentially clarified butter. It is butter that is heated to evaporate the water and separate the milk solids. The only difference is that brown butter is cooked until the milk solids caramelize, providing a bolder flavor. The brown butter adds a delicious, rich flavor to these cookies.
Chilling the dough
Although not necessary, chilling the dough is worth the extra step. Chilling the cookie dough allows the butter to develop its flavors so that you yield a richer cookie. But that’s not all. Chilling the dough allows the dry ingredients to soak up moisture from the wet ingredients. Doing so helps concentrate the flavors as well as create a dough that bakes with crispy edges and a chewy interior.
How to freeze the dough
I love making double batches of cookies and freezing half for later. When you have all the ingredients and baking utensils out, you might as well make extra dough. It’s always nice when you are in a pinch or have surprise visitors and you already have cookie dough prepped. No mess or fuss and you can have fresh cookies in no time. Here’s how to freeze your brown butter chocolate chip cookies.
Once your dough has chilled for at least an hour, use an ice cream scooper to scoop your dough and roll into balls. Place the shaped dough onto a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Transfer the chilled dough to a freezer-safe bag or container and freeze for up to 3 months.
When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe. If baking without thawing, allow for an extra 2-3 minutes of baking time.
Tips and takeaways
- To maximize the flavor of these brown butter chocolate chip cookies, it is best to allow the dough to rest in the refrigerator overnight. I would suggest refrigerating the dough at least 2 hours. However, if you are short on time you can omit the refrigeration step altogether and bake your cookies immediately.
- Chop your chocolate to your desired size preference. I like to leave some larger pieces when chopping my chocolate as it looks pretty, and it’s always nice to bite into a gooey piece of chocolate.
- Sandwich together with homemade vanilla ice cream for a delicious treat.
If you love cookies, try these other cookie recipes…
- Chocolate chunk cookies
- Funfetti cookies
- Butterscotch chocolate chip cookies
- White chocolate cranberry oatmeal cookies
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Brown Butter Chocolate Chip Cookies. I’d love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!
Print
Brown Butter Chocolate Chip Cookies
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Total Time: 13 hours
- Yield: 18 cookies 1x
- Category: Cookies
Description
Nutty Brown Butter Chocolate Chip Cookies have a surprisingly pleasant aroma and flavor that’ll leave you wanting more. This cookie dough is refrigerated overnight to maximize the flavor. If you’ve never had brown butter cookies, then you are in for a treat.
Ingredients
- 170 g (3/4 cup) unsalted butter
- 210 g (1 1/2 cups) all-purpose flour
- 3.2 g (1/2 teaspoon) baking soda
- 2.8 g (1/2 teaspoon) salt
- 1 whole egg + 1 egg yolk
- 165 g (3/4 cup) light brown sugar
- 70 g (1/3 cup) granulated sugar
- 7 g (2 teaspoons) pure vanilla extract
- 170 g semisweet chocolate, chopped
Instructions
- In a small saucepan, melt the butter over medium-high heat. Continue to heat, while occasionally stirring, until the butter has brown specks throughout. Careful not to burn the butter. Remove from heat and transfer to a large bowl. Set aside to cool, but not thicken.
- In a medium bowl, sift together the flour, baking soda, and salt.
- Once the butter is at room temperature, add the egg, egg yolk, both sugars, and vanilla extract. Whisk together until smooth and thoroughly combined.
- Add the dry ingredients to the butter mixture and fold together until combined. Add the chopped chocolate and mix just until incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least two hours or preferably overnight.
- Remove your cookie dough from the refrigerator and allow to come to room temperature. Preheat your oven to 350°F/177°C. Line two baking sheet pans with parchment paper. Using a large ice cream scoop, scoop 18 cookie dough balls, and line them on your prepared sheet pans, allowing for plenty of space for spreading.
- Bake for 10-11 minutes or until the edges are lightly golden brown and the centers still look slightly underbaked. Allow the cookies to cool a couple of minutes on the hot sheet pan and then transfer them to a wire rack to cool completely.
Notes
- Make-Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked cookie balls for up to 3 months. When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe. If baking without thawing, allow for an extra 2-3 minutes of baking time.
Keywords: chocolate chunk cookies, chewy cookies, browned butter cookies
This are the best chocolate chip cookies I’ve ever had. And the recipe is so easy.
Thank you, Barbie, for the compliment! I am thrilled to see that you loved these cookies.
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