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    Home » Dessert » Cookies

    Brown Butter Chocolate Chip Cookies

    Published: Jan 20, 2013 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    hand holding a brown butter chocolate chip cookie

    Thick and chewy, full of milk chocolate chips and gorgeous nutty caramelized flavors these brown butter chocolate chip cookies are fabulous. Your new favorite cookie recipe! Step-by-step photos teach you how to make this chocolate chip cookie recipe!

    plate of sea salt chocolate chip cookies on top of a blue linen on a light grey surface with a cup of chocolate in the background

    When I first discovered the power of brown butter a few years ago I fell in love. The flavor of butter is ignited and spectacular.

    I made these cookies last night. So as I am writing this post at 9am I feel the need to eat a cookie or five to really tell you how fabulous this brown butter chocolate chip cookie is.

    A chewy, caramel, nutty, soft chocolate chip cookie is what this recipe makes. It is a go-to recipe for me.

    I love to use a combination of milk, semi-sweet, and dark chocolate for the cookies!

    close up of brown butter chocolate chunk cookie broken in half with chocolate oozing out on a light grey surface

    Let's get to the recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    Here are the ingredients needed:

    • All-Purpose Flour. I cannot stress enough how critical it is that you measure your flour properly. Too much or too little flour can drastically effec the texture and flavor of the cookies. I highly recomend measurin gy grams with a scale but if you must measure by cups then use a spoon to scoop the flour and add to your cup then use a knife to level it off.
    • Baking Soda. This chemical leavening agent helps the cookies rise and spread. Make sure your baking soda is still working.
    • Baking Powder. While most cookie recipes call for just baking soda, I prefer to use a combination of baking soda and baking powder. I find I get the best chewy but crispier edge cookie.
    • Salt. This ingredient helps all of the other ingredients profiles shine through as well as helps balance out the sweetness.
    • Salted Butter. You will brown 5oz of the butter and add that to 2oz of diced cold butter. I prefer to use salted because cookies are so sweet, but you can use unsalted too! 
    • Granulated Sugar. White sugar helps cookies spread and sweetnes them up beautifully.
    • Light Brown Sugar. Brown sugar adds more moisture, chewyness and flavor to the cookies.
    • Pure Vanilla Extract. The key to a great CCC cookie in my opinion! Dont' use the imiation stuff!
    • Eggs. You'll need one whole egg and one egg yolk. The extra egg yolk provides more richenss and fat to the cookie dough creating a chewier cookie.
    • Chocolate. You can use chocolate Chips or chocolate chunks. My favorite combo is the Trader Joe's pound plus bars chopped and the Callebaut Chocolate Callets.
    • Sea Salt. I like to add a sprinkling of Fleur de Sel, sea salt to the cookis when they come out of the oven!
    brown butter chocolate chip cookie dough in a metal mixing bowl on a light grey surface

    Instructions

    Whisk the flour, baking soda, baking powder, and salt together and set aside. To brown the butter cook the first 5oz (10 tablespoons) of the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes, depending on the size of your pan. For a detailed process check out this post on how to brown butter. 

    Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.

    butter browning in a metal pan with a spatula swirling it around on a light grey surface

    Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter diced into small pieces. Mix until completely dissolved in the brown butter.

    melted brown butter and sugars in a metal mixing bowl on a light grey surface with a blue linen

    Add in the brown sugar, granulated sugar, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined for about 30 seconds.

    egg and egg yolk added to butter sugar mixture in a metal mixing bowl on a light grey surface with a blue linen

    At this point, you will have a pretty dark brown color, mix for another minute and a half to two minutes until you achieve a much lighter color. 

    wet ingredients mixed together until light for chocolate chip cookies in a metal mixing bowl on a light grey surface

    Mix in the flour mixture until fully combined.

    dry ingredients added to the wet ingredients and mixed together in a metal mixing bowl on a light grey surface with a blue linen

    Fold in chocolate chips. Turn the oven on to 375F/1 C. While the oven preheats let the dough sit and "marinate" for at least 10 minutes, this gives the flour time to rehydrate and the cookie dough to meld more together.

    chocolate added to brown butter cookie dough in a mixing bowl on a light grey surface

    When ready use a medium cookie scoop to portion the cookie dough. I bake 8 cookies per half sheet pan lined with a silicone liner or parchment paper. 

    Bake for 9-12 minutes or until golden brown but still look a bit undercooked then let cool on the tray for 5 minutes sitting on top of a wire rack then transfer the cookies directly onto the wire rack to cool completely. Store in an air-tight container for up to 5 days

    brown butter chocolate chip cookies before and after baking on a light grey surface

    I clumped my dough into 2 tbsp-ish mounds. I don't roll the cookie dough into a ball, instead make it taller. This creates a thicker cookie! Score!

    Bake for around 10 minutes. Let cool in pan for 5 minutes then transfer to a wire rack. And try one or two hot because NOTHING beats a fresh hot brown butter chocolate chip cookie.

    lots of chocolate chip cookies altogether

    More cookie recipes

    Check out this post on my Cookie Baking Tips

    hand holding a brown butter chocolate chip cookie

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    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    hand holding a brown butter chocolate chip cookie

    Brown Butter Chocolate Chip Cookies

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    Thick and chewy, full of milk chocolate chips and the gorgeous nutty carmelized flavors these brown butter chocolate chip cookies are fabulous. Your new favorite cookie recipe!

    • Total Time: 35 minutes
    • Yield: 2 Dozen Cookies 1x

    Ingredients

    Units Scale
    • 218 grams (1 ¾ Cups) All-Purpose Flour
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Baking Powder
    • ½ Teaspoon Salt
    • 7oz (14 Tablespoons) Salted Butter, divided
    • 150 grams (¾ Cup) Granulated Sugar
    • 150 grams (¾ Cup) Light Brown Sugar
    • 1 Tablespoon Pure Vanilla Extract
    • 1 Large Egg + 1 Large Egg Yolk, at room temperature
    • 200 grams Chocolate Chips or Chocolate Chunks
    • Fleur de Sel

    Instructions

    1. Whisk the flour, baking soda, baking powder, and salt together and set aside. To brown, the butter cook 5oz (1o tablespoons) of the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes, depending on the size of your pan. For a detailed process check out this post on how to brown butter. 
    2. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
    3. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter diced into small pieces. Mix until completely dissolved in the brown butter.
    4. Add in the brown sugar, granulated sugar, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined for about 30 seconds. At this point, you will have a pretty dark brown color, mix for another minute and a half to two minutes until you achieve a much lighter color. 
    5. Mix in the flour mixture until fully combined. Fold in chocolate chips. Turn the oven on to 375F/1 C. While the oven preheats let the dough sit and "marinate" for at least 10 minutes, this gives the flour time to rehydrate and the cookie dough to meld more together.
    6. When ready use a medium cookie scoop to portion the cookie dough. I bake 8 cookies per half sheet pan lined with a silicone liner or parchment paper. 
    7. Bake for 9-12 minutes or until golden brown but still look a bit undercooked, sprinkle with fleur de sel at this point, if desired. Then let cool on the tray for 5 minutes sitting on top of a wire rack then transfer the cookies directly onto the wire rack to cool completely. Store in an air-tight container for up to 5 days.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

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    half sheet pans

    Half Sheet Pan

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 25 minutes
    • Cook Time: 10 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: the best brown butter chocolate chip cookies, brown butter chocolate chunk cookies

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. sally @ sallys baking addiction says

      January 22, 2013 at 3:28 am

      i love love love cooks illustrated. and chocolate chip cookies. AND baking with brown butter. Sooo you can imagine how much I am LOVING these girl. 🙂 They look wonderful. Nothing beats a chocolate chip cookie but brown butter puts it over the top!

      Reply
      • Elizabeth says

        January 22, 2013 at 6:06 pm

        Chocolate chip cookies make life better and cooks illustrated makes life easier 🙂

        Reply
    2. Ashley @ Kitchen Meets Girl says

      January 26, 2013 at 4:57 pm

      I just recently put brown butter into my chocolate chip cookies and yep--it was pretty much life changing. Your cookies turned out just perfect!

      Reply
      • Elizabeth says

        January 26, 2013 at 6:23 pm

        Brown butter is the answer to perfect cookies 🙂

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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