Brown butter chocolate chip cookies

These brown butter chocolate chip cookies are next level – the addition of rich, nutty browned butter takes them over the top. If you loved classic chocolate chip cookies before, you’re going to be head-over-heels for these.

Why you will love this recipe:

-These cookies are soft and chewy, with a delicious caramelized flavor from the browned butter.

-They’re loaded with chocolate chips for a bit of sweetness

-They’re easy to make – no need for any fancy ingredients or techniques

Ingredients 

• Unsalted butter
• White granulated sugar
• Brown sugar
• Eggs
• Milk chocolate
• Dark chocolate
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt

Directions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. 
2. In a small saucepan, melt butter over medium heat. Cook, stirring constantly, until butter is a deep golden brown. Remove from heat and let cool for 5 minutes. 
3. In a large bowl, whisk together sugar, eggs, and vanilla extract. Add melted butter and whisk until combined. 
4. In another bowl, whisk together flour, baking powder and salt. Gradually add to wet ingredients, mixing until just combined.
5. Roughly break the chocolate into smaller pieces and stir it in chocolate.
6. Use a spoon or cookie scoop to drop the dough onto prepared baking sheet. Chill for 30 minutes in the freezer
7. After 30 minutes take out of the freezer and bake for 20 minutes, or until cookies are golden brown and set around the edges but still soft in the center.
8. Let them cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe tips:

• Be careful not to burnt the butter initially – it should be a deep golden brown, but not black.
• If you don’t have a small saucepan, you can melt the butter in a microwave-safe bowl in the microwave. Heat on 50% power in 30-second increments, stirring after each increment, until melted.
• The cookies will keep in an airtight container at room temperature for up to 5 days.

Variations for brown butter chocolate chip cookies:

1. Add a few tablespoons of Nutella or peanut butter to the dough for a super decadent cookie.
2. Omit the chocolate chips and replace with chopped pecans or walnuts for a classic nutty flavor.
3. Swap out half of the all-purpose flour for whole wheat flour to make them a bit healthier.
4. Sprinkle some sea salt on top of the cookies before baking for an extra salty/sweet kick.

Substitutions in this recipe:

1. You can use regular unsalted butter in place of the browned butter if you prefer.
2. If you don’t have dark/milk chocolate on hand, you can use semisweet or milk chocolate chips instead.

FAQs

What’s the difference between browned butter and regular butter?

Browned butter is made by cooking unsalted butter over low heat until it becomes a deep amber color, stirring frequently. The resulting butter is rich in flavor and has a slightly nutty taste. It’s perfect for adding depth of flavor to recipes like these brown butter chocolate chip cookies.

Can I use regular butter instead of browned butter in this recipe?

You can, but the cookies will not have as much flavor. If you’re looking for a more subtle chocolate chip cookie, using regular (un-browned) butter is fine. But if you want that intense nutty flavor, go with browned butter.

Can I make these cookies gluten-free?

This recipe is not gluten-free, but there are many great gluten-free recipes out there on the online space!

Do I need to chill the dough?

The dough can be chilled for 30 minutes if you want thicker cookies, but it isn’t necessary.

Can I freeze the dough?

Yes, you can freeze the dough for up to 2 months. just thaw overnight in the fridge before baking.

How do I store these cookies?

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. Alternatively, you can freeze them for up to 3 months.

What is a good substitute for brown butter?

For a more flavorful substitute, you could try using ghee or clarified butter.

Why is my cookie dough dry?

If your dough is dry, it may be because you didn’t cook the butter long enough. Be sure to cook the butter until the milk solids turn a nutty brown color, as this is what adds flavor and richness to the cookies. You can also try adding an extra tablespoon of butter to the recipe.

So, there you have it. The perfect chocolate chip cookie recipe that is made even better with browned butter. Get in the kitchen and start baking! These brown butter chocolate chip cookies are sure to be a hit with your family and friends. And once you’ve made them yourself, you’ll never want to eat another store-bought cookie again. Enjoy!