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These Brown Butter Chocolate Chip Cookies are just like the classic chocolate chip cookie with a nuttier flavor and packed with a buttery flavor!
If you thought a classic Chocolate Chip Cookie was good, wait until you try these Brown Butter Chocolate Chip cookies! The brown butter in these cookies make such a huge difference. The butter browning process is easy to do and is 100% worth the extra step.
Does it get any better than this gorgeous chocolate chip cookie dough? I think not!
HOW TO BROWN THE BUTTER
Melt 2 sticks of butter over medium heat in a pot or saucepan, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color.
The butter will start to smell nutty, and brown bits will form in the bottom. Remove from the heat, pour into a separate bowl allowing the butter to cool and stop cooking. Let the brown butter cool for 20-30 minutes in the refrigerator.
I am obsessed with chocolate chip cookies, especially brown butter chocolate chip cookies! They are my absolute favorite. This simple stove-top step of browning the butter is game-changing, trust me. This brown butter chocolate chip cookie recipe is truly remarkable.
These cookies are not like any other cookies…
QUICK TIPS FOR THESE PERFECT BROWN BUTTER CHOCOLATE CHIP COOKIES
- These cookie dough balls can last in the freezer for up to 3 months. Be sure to store them in an airtight container or a gallon zip-lock bag with minimal air
- Brown sugar: the brown sugar makes these cookies extra chewy and give them a caramel flavor
- Egg yolk: adding the extra egg yolk along with 2 whole eggs makes these cookies extra rich
- Chocolate chips: you can use semi-sweet, milk chocolate, dark chocolate chips, or chocolate chunks. It’s completely up to you!
- You are welcome to add chopped nuts to this recipe, any type of chopped nuts will work
- These cookies make a phenomenal ice-cream sandwich! Add a scoop of your favorite ice-cream flavor to 2 cookies and sandwich together, AMAZING
- Don’t skip the chilling step. It is crucial with this recipe
WHAT YOU WILL NEED TO MAKE THESE BROWN BUTTER CHOCOLATE CHIP COOKIES
- Butter
- Flour
- Brown sugar
- Granulated sugar
- Eggs
- Egg yolk
- Baking soda
- Vanilla extract
- Chocolate chips
The chilling process is so important in this recipe because it helps the ingredients marry together and the cookies will become richer. Another important reason to let the cookie dough chill is because the dough won’t spread as much in the oven. You will end up with a chewier cookie with crispy edges and a caramel-like flavor. They simply take 40-60 extra minutes to chill in the refrigerator.
These Brown Butter Chocolate Chip Cookies are buttery, nutty, chewy and rich in flavor! They can be made in advance by freezing the cookie dough balls and storing them in the freezer until ready to bake. I made these cookies for my husband’s work party and they were a hit! They also got eaten very quickly. Everyone commented on how rich, buttery and delicious they were because of the brown butter. It’s amazing what a little extra time can do to this recipe! These cookies are 100% worth it!
LOOKING FOR OTHER COOKIE RECIPES? TRY THESE!
- Whole Wheat Chocolate Chip Cookies
- Joanna Gaines Chocolate Chip Cookies
- Sprinkle Pudding Cookies
- The Best Snickerdoodle Cookies
- Cheesecake Cookies
- Lemon Sugar Cookies
CAN’T GET ENOUGH?
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Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup butter salted
- 2 1/2 cups All-purpose flour
- 1 tsp. baking soda
- 1 cup brown sugar; packed
- 1/2 cup granulated sugar
- 2 whole eggs
- 1 egg yolk
- 2 tsp. vanilla extract
- 1 1/2-2 cups semi-sweet chocolate chips or chunks
Instructions
To brown the butter
- Melt the sticks of butter over medium heat in a pot or saucepan, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter becomes somewhat foamy and becomes amber brown color. The butter will start to smell nutty, and brown bits will form in the bottom. Remove from the heat, pour into a separate bowl allowing the butter to cool and stop cooking. Let the brown butter cool for 20-30 minutes in the refrigerator.
To make the cookies
- In a large bowl, whisk together the flour and baking soda. Set aside. Add the brown sugar, granulated sugar, eggs, egg yolk and vanilla to the cooled butter and stir to combine.
- Pour the butter mixture into the flour mixture bowl. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips, use 1 1/2 cups to 2 cups depending on how much chocolate you desire.
- Using a medium (2-tablespoon) cookie scoop, and drop the cookie dough ball onto lined cookie sheets. I always add extra chocolate chips on top to make it look extra pretty and bakery-like. You can place them right next to each other because they will chill in the refrigerator like this for 40-60 minutes.
- Pre-heat the oven to 350 degrees F. Once they are done chilling, place the cookies 2 inches apart from each other on the cookie sheets.
- Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey and rich). Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. .Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
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