Do you and your crew love browned butter chocolate chip cookies? Whats browned butter you say? Well, get ready for your taste buds to explode with joy. Browned butter is a secret to making some of the best cookies you’ve ever tasted. This takes the classic chocolate chip cookie recipe and really kicks it up a notch. This is my original recipe for the best brown butter best chocolate chip cookies that come out perfect every single time and is one of my favorite recipes!
Best Browned Butter Chocolate Chip Cookie Recipe
With browned butter, these go beyond yummy chocolate chip cookies and become almost toasty and buttery all at once. Along with those chocolate chips, these really just melt in your mouth. Make extra because these will vanish into thin air and you will likely be suspect #1 in their disappearance!
Browned Butter Chocolate Chip Cookie Ingredients
- Butter – Of course! Browning it is what makes these so distinctive!
- Chocolate chips – This great recipe gives you all the chocolatey goodness you crave with both semi-sweet chocolate and white chocolate morsels! My kids love eating the extra chocolate chips.
- Sugar – Both white and brown sugar come together to draw out a nice caramelized flavor level.
- Eggs – You’ll need a whole egg plus 2 yolks to create a richer taste.
Easy Browned Butter Chocolate Chip Cookie Recipe
I know the prep time seems like forever and a day, but part of that time is for refrigerating the dough. It’s really so easy to make these browned butter chocolate chip cookies, and once you see the steps below you will know you can do it!
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How to Make Browned Butter Chocolate Chip Cookies
The key to making these browned butter chocolate chip cookies is in the butter. You brown it lightly in a pan. You have to watch it carefully for butter can go from brown to burnt in the blink of an eye. You’ll then make the dough and you’ll have to patiently await it to chill in the fridge for that’s the secret to making the best, most dense and delightful cookies!
What is brown butter?
Quite simply, brown butter is butter that is cooked gently over the stove. It melts and takes on a more brownish hue.
Do you stir brown butter?
Yes, much like gravy, you’ve got to keep your eyes on the prize with brown butter. Stirring it helps it cook more evenly.
How do you know if your brown butter is burnt?
It will be too dark and have burnt bits in it. As long as it’s still nutty, you can save it by straining out the burnt parts.
Should you brown butter for cookies?
In many cases, yes. You have to try it at least once. And once you do, I’m pretty sure you’ll be finding an excuse to brown butter for everything (I know I have).
Making Browned Butter Chocolate Chip Cookies Recipe from Scratch
I know it’s intimidating to bake from scratch. But our grandparents and their parents and so on and so forth…they all did it. And they by far had less kitchen space, gadgets, and technology to help them.
Just focus on the steps below, mixing the dry ingredients, browning the butter, and then mixing things together. Don’t forget to let the cookie dough chill though. It won’t be the same if you rush it!
Expert Tips and Tricks for the Perfect Browned Butter Cookies
- Don’t skip the mixed sugars – Using both brown and white sugar creates a special reaction in the oven that makes for a chewy chocolate chip cookie texture and toffee-like taste.
- Be patient – Refrigeration is the most time-consuming part of making these cookies. It’s worth it though for the best browned butter cookies ever!
- Don’t over-bake them – You want them to be nice and gooey in the middle.
How to make Soft and Chewy (gooey!) Chocolate Chip Cookies
Gooey. That’s a horrible word unless you’re talking about cookies. And since we are, these browned butter chocolate chip cookies are that perfect kind of gooey you need in your life.
This recipe takes the old original Toll House chocolate chip cookie recipe and gives it a much needed update! With this recipe, you’ll notice I’ve included more brown sugar vs white sugar. This leaves you with a softer, moister cookie to enjoy. And that extra egg yolk creates a wonderful chewiness. Please, restrain yourself from eating them all in one sitting. These are difficult to resist.
Substitution: if you like a more caramel-y taste substitute dark brown sugar for the brown sugar. Dark brown sugar has more molasses in it and has a richer taste.
If you are gluten-free, you can use gluten free flour but it will absolutely change the texture of the recipe. I know texture comes down to personal preference but please be advised.
How Long to Bake Browned Butter Cookies
Once you’ve let that cookie dough get nice and chilled, you can bake these browned butter chocolate chip cookies. And that only takes 10 minutes, tops. Depending on your oven, you may find 8 minutes more suitable so just take a quick peek at that time!
Browned Butter Chocolate Chip Cookie Recipe
- 1 1/2 cups all-purpose flour
- 1 1/4 tsp kosher salt
- 3/4 tsp baking soda
- 2 sticks unsalted butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 2 1/2 tsp vanilla extract
- 4 oz bittersweet chocolate (or chocolate chips) coarsely chopped
- 3 oz baker's white chocolate (or chocolate chips) coarsely chopped
- 3 oz walnuts coarsely chopped
- Preheat oven to 375F.
- In a large bowl, whisk together the flour, salt, and baking soda and set aside. I do not typically recommend using a stand mixer for this recipe as you can easily overmix which can change the texture of your cookies.
- Cook 1 stick of butter in large saucepan over medium heat stirring often and scraping the bottom of the pan until the melted butter browns, about 4 minutes. Transfer to a large heatproof bowl.
- Cut the remaining stick of butter into pieces and add to the browned butter (it should melt, but not sizzle). Once the butter is melted, add in the sugars and whisk until no lumps remain and then add in the eggs and egg yolks. Add the vanilla then fold in the dry ingredients into the butter mixture (wet ingredients).. Add the white chocolate chips, dark chocolate chips, and chopped walnuts and fold together.
- Refrigerate the mixture for 1 hour. Using a spoon or ice cream scoop, portion out 24 balls of dough of about the size of a golf ball and place on rimmed baking sheets. If you refrigerate the cookies dough overnight, let your cookie dough sit at room temperature for 10 minutes before rolling into dough balls. For easy clean up, line your baking sheet with parchment paper.
- Bake the cookies and rotate if necessary. Allow the cookies to bake at 375F until deep golden brown, about 8-10 minutes. Allow to cool on the baking sheets and then serve.
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