Brown Butter Chocolate Chip Cookies Recipe

Alright, folks, prepare to elevate your cookie game to the next level with these brown butter chocolate chip cookies. The secret is all in the glorious nutty aroma of browned butter, and trust me, it’s a game-changer that’ll make your taste buds do a happy dance. Let’s get baking and dive into this heavenly batch of chewy goodness!

I love crafting these irresistible Brown Butter Chocolate Chip Cookies. With rich, nutty brown butter, a perfect balance of light brown and granulated sugars, and a touch of vanilla extract, they’re a delight.

Each bite offers a soft interior with semisweet chocolate chips and optional crunchy walnuts, finished with a sprinkle of flaky sea salt.

Brown Butter Chocolate Chip Cookies Recipe Ingredients

• Unsalted Butter: Adds rich flavor; browning deepens its nutty aroma.
• Light Brown Sugar: Contains molasses; adds moisture and caramel notes.
• Granulated Sugar: Sweetens cookies; helps achieve crispy edges.
• All-Purpose Flour: Provides structure; balances moisture and chewiness.
• Semisweet Chocolate Chips: Offer a perfect bittersweet contrast; melt smoothly.
• Vanilla Extract: Enhances flavor; adds warmth and depth.
• Flaky Sea Salt: Balances sweetness; adds a touch of sophistication.

Brown Butter Chocolate Chip Cookies Recipe Ingredient Quantities

• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• Optional: 1 cup chopped walnuts or pecans
• Flaky sea salt, for sprinkling

How to Make this Brown Butter Chocolate Chip Cookies Recipe

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. This will take about 5-7 minutes. Remove from heat and let cool to room temperature.

3. In a large bowl, combine the browned butter, light brown sugar, and granulated sugar. Mix well until smooth and combined.

4. Add the eggs and vanilla extract to the butter-sugar mixture. Beat until thoroughly combined and creamy.

5. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

7. Fold in the semisweet chocolate chips, and, if desired, the chopped walnuts or pecans, until evenly distributed.

8. Using a tablespoon or a cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Sprinkle a pinch of flaky sea salt on top of each cookie dough ball.

10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Brown Butter Chocolate Chip Cookies Recipe Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium saucepan
5. Stirring spoon or spatula
6. Large mixing bowl
7. Medium mixing bowl
8. Whisk
9. Measuring cups
10. Measuring spoons
11. Hand mixer or stand mixer
12. Cookie scoop or tablespoon
13. Wire rack

FAQ

• Can I use salted butter instead of unsalted? You can, but reduce the added salt in the recipe by half to maintain the flavor balance.
• What is the purpose of browning the butter? Browning butter enhances the flavor by adding a rich, nutty taste and aroma to the cookies.
• Can I substitute dark brown sugar for light brown sugar? Yes, but the cookies will have a slightly stronger molasses flavor and a darker color.
• How important is it to chill the dough? Chilling the dough helps to prevent spreading and enhances flavor development for thicker, chewier cookies.
• Can I make these cookies without nuts? Yes, nuts are optional. Simply omit them or add more chocolate chips instead.
• Why add flaky sea salt on top? A sprinkle of flaky sea salt adds a delightful contrast to the sweetness of the cookies, enhancing the overall taste.
• How should I store these cookies? Store in an airtight container at room temperature for up to a week, or freeze for longer storage.

Brown Butter Chocolate Chip Cookies Recipe Substitutions and Variations

• Butter: Substitute with 1 cup of coconut oil or 1 cup of margarine.
• Light brown sugar: Substitute with 1 cup of dark brown sugar or 1 cup of coconut sugar.
• Granulated sugar: Substitute with 1/2 cup of honey or 1/2 cup of maple syrup (reduce the liquid content in the recipe slightly if using).
• All-purpose flour: Substitute with 2 1/2 cups of gluten-free baking flour blend.
• Semisweet chocolate chips: Substitute with 1 1/2 cups of dark chocolate chunks or white chocolate chips.

Pro Tips

1. Chill the Dough After mixing the dough, let it rest in the refrigerator for at least 30 minutes. This will help the flavors develop and prevent excessive spreading during baking, resulting in thicker cookies.

2. Brown the Butter Carefully Keep a close eye on the butter while browning, as it can go from perfect to burnt quickly. Stir constantly and remove from heat as soon as it takes on a golden-brown color and nutty aroma.

3. Room Temperature Ingredients Ensure all ingredients, especially the eggs, are at room temperature before mixing. This will help the ingredients incorporate smoothly, leading to a better texture in your cookies.

4. Measure Flour Correctly Use the spoon-and-level method to measure your flour. Too much flour can make cookies dry and crumbly, while too little can cause them to spread too much.

5. Customize Texture with Baking Time For softer, chewier cookies, err on the side of slightly underbaking them. Remove from the oven when the edges are golden, but the centers appear slightly undercooked. They will continue to firm up as they cool.