Browned Butter Chocolate Chip Cookies Recipe

Our favorite chewy browned butter chocolate chip cookies recipe! This will quickly become your new favorite cookie recipe. No mixer required.

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Browned Butter Cookies

The depth of flavor achieved in this browned butter chocolate chip cookie recipe is just unmatched! Browning the butter first makes all the difference. It adds a very rich, nutty flavor.

How to brown butter for cookies

Just melt the butter in a heavy bottom pan, I use my cast iron skillet. Once it has melted and the crackling stops, stir occasionally and watch it carefully. Butter can burn easily. Cook until the butter turns brown and smells nutty.

This browned butter recipe is very to make but also very easy to burn so be careful and make sure you follow each step carefully on how to brown butter so your cookies turn out perfect.

Salted brown butter chocolate chip cookies

To make these brown butter chocolate chip cookies salted, simply sprinkle some sea salt, or large grain salt on top of the cookies as soon as they come out of the oven.

This will add a sweet and savory contrast to the cookie’s flavor profile.

Chewy brown butter chocolate chip cookies

Things in this recipe that make these chewy brown butter chocolate chip cookies:

• Cream butter and sugar well
• Don’t over-mix your dough
• Use a higher brown sugar to white sugar ratio
• Chill your dough
• Bake in balls to spread as they bake but stay moist and chewy in the middle

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Browned Butter Chocolate Chip Cookies Recipe

Ingredients

• 1 cup salted butter
• 1/2 cup white sugar
• 1 1/2 cups brown sugar, packed
• 2 large eggs
• 1 egg yolk
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon espresso
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F

2. In a heavy bottom saucepan (I use my cast iron skillet), melt the butter. Once it has melted and the crackling stops, stir occasionally and watch it carefully. Butter can burn easily. Cook until the butter turns brown and smells nutty. Full browned butter recipe and how-to here!

3. Let butter cool slightly, and pour into another bowl.

4. Add white sugar, brown sugar, and stir until combined.

5. Add eggs and vanilla, stir until combined. Set aside until fully cooled.

6. Line cookie sheets with parchment paper.

7. While your butter and sugar mixture cools completely, in a separate bowl combine flour, baking powder, baking soda, salt, and espresso. Mix until well combined.

8. Once the butter sugar mixture is fully cooled, add it to the flour mixture and mix.

9. Add the chocolate chips. Mix until well combined.

10. If the dough is firm enough to work with, scoop the dough out into balls (about 2 inches) onto your lined baking sheet.

11. Refrigerate 1-2 hours before baking. DO NOT SKIP THIS STEP!

12. If the dough is too soft to work with, refrigerate for 1 hour, scoop into balls (about 2 inches), then refrigerate for another hour before baking.

13. Bake for 10-13 minutes, until golden brown around the edges and soft in the middle. Let them cool for 5 min on the baking sheet before placing cookies on a cooling rack to cool completely.

14. Enjoy and share if there are any left!

Tips for How to make Browned Butter Chocolate Chip Cookies

• No mixer required! I have made this with and without a mixer and both turn out great! If using a stand mixer, be sure to scrape the bottom of the bowl to combine well.
• Keep a very close eye on the butter so that you do not burn it!
• Let the butter cool slightly before adding the sugar to it. If the butter is too hot, your cookies will be somewhat flat, and taste a lot like the butter sugar mixture instead of a delicious cookie.
• If you do not have both sugars, just one will work, but I highly recommend using both!
• Do not skip cooling the cookies prior to baking, this is an essential step!

Can I freeze browned butter chocolate chip cookie dough?

Yes! I recommend freezing them on the cookie sheet, then transferring them into a freezer safe bag. When you pull them out, place them on a cookie sheet, wait about 5-10 min (while the oven preheats), and bake for 12-14 min, or until the edges are golden brown.

Browned Butter Chocolate Chip Cookies Recipe

Our favorite chewy browned butter chocolate chip cookies recipe! This will quickly become your new favorite cookie recipe. No mixer required.

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Ingredients Method Video Notes

Ingredients

  

• 1 cup salted butter
• 1/2 cup white sugar
• 1 1/2 cups brown sugar packed
• 2 large eggs
• 1 egg yolk
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon espresso
• 1 1/2 cups semi-sweet chocolate chips

Method

 

1. In a heavy bottom saucepan (I use my cast iron skillet), melt the butter. Once it has melted and the crackling stops, stir occasionally and watch it carefully. Butter can burn easily. Cook until the butter turns brown and smells nutty. Full browned butter recipe and how-to here!
2. Let butter cool slightly, and pour into another bowl.
3. Add white sugar, brown sugar, and stir until combined.
4. Add eggs and vanilla, stir until combined. Set aside until fully cooled.
5. Line cookie sheets with parchment paper.
6. While your butter and sugar mixture cools completely, in a separate bowl combine flour, baking powder, baking soda, salt, and espresso. Mix until well combined.
7. Once the butter sugar mixture is fully cooled, add it to the flour mixture and mix.
8. Add the chocolate chips. Mix until well combined.
9. If the dough is firm enough to work with, scoop the dough out into balls (about 2 inches) onto your lined baking sheet.
10. Refrigerate 1-2 hours before baking. DO NOT SKIP THIS STEP!
11. If the dough is too soft to work with, refrigerate for 1 hour, scoop into balls (about 2 inches), then refrigerate for another hour before baking.
12. Bake for 10-13 minutes, until golden brown around the edges and soft in the middle. Let them cool for 5 min on the baking sheet before placing cookies on a cooling rack to cool completely.
13. Enjoy and share if there are any left!

Video

Notes

No mixer required! I have made this with and without a mixer and both turn out great! If using a stand mixer, be sure to scrape the bottom of the bowl to combine well.

Keep a very close eye on the butter so that you do not burn it!

Let the butter cool slightly before adding the sugar to it. If the butter is too hot, your cookies will be somewhat flat, and taste a lot like the butter sugar mixture instead of a delicious cookie.

If you do not have both sugars, just one will work, but I highly recommend using both!

Do not skip cooling the cookies prior to baking, this is an essential step!

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