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5 from 1 vote

Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are just like the classic chocolate chip cookie with a nuttier flavor and packed with a buttery flavor!
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 2 dozen

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

*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. Once you are ready to bake them, bake at 350 degrees F for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey and rich).