This is a simple chocolate chip cookie recipe that uses brown butter to take it to the next level. Yes, it adds one more step (browning the butter), but I promise it’s worth it. Adds so much flavor and dimension to this classic recipe.
Brown butter can be used in almost any recipe that calls for butter. I often use it for baked goods such as cookies, pastries, and scones. It adds a nutty flavor similar to caramel or toffee. Brown butter requires no ingredients other than butter (salted or unsalted, but I often use unsalted). It just takes a little extra time and attention.
Related: Then try our recipes for espresso cookies, chocolate chip cookie bars, or chocolate chip bread. Hmm!
material
- unsalted butter
- granulated sugar
- brown sugar
- egg
- vanilla essence
- all-purpose flour
- salt
- baking powder
- chocolate chip
- flaky sea salt,option
How to make brown butter cookies
First, make brown butter. Cut the butter into tablespoons. Heat the butter in a small pot or saucepan over medium-high heat for 7 to 8 minutes. Use a rubber spatula to stir occasionally to heat evenly. The butter will foam slightly. Once you see small browns and the butter smells nutty (almost caramel or toffee-nutty), remove from the heat. Cool to room temperature or close before use.
In a large mixing bowl, add the cooled butter and sugar. Along with cream. Next, add vanilla extract and eggs and mix.
In a small bowl, combine flour, salt, and baking powder. Whisk together. Then add this dry mixture to the wet mixture and stir to form a dough.
Finally add chocolate chips. Chill the dough in the refrigerator for at least 1 hour to overnight before baking. I like to move on. scoop Form all of the dough into cookies before refrigerating. I sometimes put half in the freezer (especially if I’m making it in two batches).
If using flaky sea salt, add it to the top of the dough ball before baking. Bake at 350°F for 10-12 minutes. I bake for 12 minutes, but usually check after 10 minutes.
Tips and notes
- You can make brown butter using unsalted butter or salted butter. For this recipe (and most baked goods), I often use unsalted butter.
- Brown butter is not brown all over; it has small brown spots. Something that turns the milk solids brown, not the entire mixture. Keep an eye on it as it will go from brown to burnt quickly.
- Crack the eggs into a separate small bowl before adding to the batter. This way, if you get any shells, you can remove them (using a larger shell) before adding them to the dough.
- Chocolate chips are great, but you can also use chopped chocolate or substitute other chips like peanut butter chips, white chocolate chips, or toffee chips.
- This recipe makes 12 to 15 cookies, depending on how big you make them.
Other popular cookie recipes
- butter cookies
- ricotta cheese cookies
- don’t bake cookies
- oatmeal raisin cookies
- M&M cookies
- pinwheel cookies
- cowboy cookies
- peanut butter cookies
- white chocolate macadamia nut cookies
- molasses cookies
- birthday cake cookies
brown butter chocolate chip cookies
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material
- 1/2 cup unsalted butter
- â…“ cup granulated sugar
- â…“ cup brown sugar
- 1 egg
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 10 ounce chocolate chips
- 1 teaspoon flaky sea salt option
Instructions
-
First, make brown butter. Cut the butter into tablespoons. Heat the butter in a small pot or saucepan over medium-high heat for 7 to 8 minutes. Use a rubber spatula to stir occasionally to heat evenly. The butter will foam slightly. Once you see small browns and the butter smells nutty (almost caramel or toffee-nutty), remove from the heat. Cool to room temperature or close before use.
-
In a large mixing bowl, add the cooled butter and sugar. Along with cream. Next, add vanilla extract and eggs and mix.
-
In a small bowl, combine flour, salt, and baking powder. Whisk together.
-
Then add this dry mixture to the wet mixture and stir to form a dough.
-
Finally add chocolate chips. Chill the dough in the refrigerator for at least 1 hour to overnight before baking. I like to move on. scoop Form all of the dough into cookies before refrigerating. I sometimes put half in the freezer (especially if I’m making it in two batches).
-
If using flaky sea salt, add it to the top of the dough ball before baking. Bake at 350°F for 10-12 minutes. I bake for 12 minutes, but usually check after 10 minutes.
Precautions
- You can make brown butter using unsalted butter or salted butter. For this recipe (and most baked goods), I tend to use unsalted butter.
- Brown butter is not brown all over; it has small brown spots. Something that turns the milk solids brown, not the entire mixture. Keep an eye on it as it will go from brown to burnt quickly.
- Crack the eggs into a separate small bowl before adding to the batter. This way, if you get any shells, you can remove them (using a larger shell) before adding them to the dough.
- Chocolate chips are great, but you can also use chopped chocolate or substitute other chips like peanut butter chips, white chocolate chips, or toffee chips.
nutrition
Source: A Beautiful Mess – abeautifulmess.com
