Brown Butter Chocolate Chip Cookies

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

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 personally LOVE milk chocolate and am not really fond of dark or semi-sweet so I use milk chocolate chips. But semi-sweet would be nice with the added sweetness of the brown butter.

Here are the ingredients needed, please ignore my catering size box of chocolate chips!

Whisk the flour and baking soda together and set aside.

To brown the butter cook the butter over low to medium heat.  Swirl it every so often. The process will take around 5 minutes.

Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y. I was cleaning out a cupboard in between swirling the butter and I could smell the butter was done.

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

Add in the brown sugar, granulated sugar and salt. Mix until fully combined.

Add in the flour mixture. Mix well and then fold in your chocolate chips. 

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.

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Brown Butter Chocolate Chip Cookies

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 30 1x
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

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!

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Scale 1x2x3x

Ingredients

• 1 3/4 cups unbleached all-purpose flour
• 1/2 tsp baking soda
• 14 tbsp unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar
• 3/4 cups dark brown sugar, packed
• 1 tsp salt
• 1 tbsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups milk chocolate chips

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Instructions

1. Preheat oven to 375F and if using one line your baking sheet with a silpat liner.
2. Whisk the flour and baking soda together and set aside. To brown, the butter cooks the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
3. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
4. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
5. Add in the brown sugar, granulated sugar, salt, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined about 30 seconds. Add egg and egg yolk mix unitl fully combine about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
6. Mix in the flour mixture until fully combined. Fold in chocolate chips.
7. Place dough on prepared baking sheet, 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
8. Bake for 9-12 minutes or until golden brown but still look a bit undercooked.

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Notes

Recipe adapted from Cooks Illustrated

Keywords: milk chocolate chip cookies, brown butter recipes

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