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Close-up of gooey Brown Butter Chocolate Chip Cookies stacked on a white rectangular plate.

Brown Butter Chocolate Chip Cookies

This recipe makes chocolate chip cookies using browned butter for a deeper flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Butter 20 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cup butter 280 grams
  • 3/4 cup granulated sugar 150 grams
  • 1 cup firmly packed brown sugar 200 grams
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups flour 357 grams, measured correctly
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups semisweet chocolate chips Minimum amount, 360 grams
  • 2 1/2 cups semisweet chocolate chips Maximum amount, 480 grams
Preparation
  • 1/4 cup dough about 68 grams for shaping

Equipment

  • Medium-large saucepan
  • Mixing bowl
  • Baking sheets

Method
 

  1. Brown 1 1/4 cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in the fridge or freezer until it reaches a solid, room temperature consistency. If you use it while liquid, your cookies will be flat.
  2. Preheat your oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line them with silicone mats or parchment paper.
  3. Once the butter has set, cream together the butter and both sugars for 1 minute. Add the eggs and vanilla and mix for an additional 2-3 minutes until the mixture is pale and fluffy. Make sure you scrape all the brown bits from the bottom of the brown butter into the mixture.
  4. Add the flour, baking soda, and salt. Mix the dry ingredients in only until they are just barely combined. Over-mixing will make the cookies tough. Stir in the chocolate chips.
  5. Take 1/4 cup of dough (about 68 grams) and shape it into round balls. Bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool the cookies on the baking sheet for 2-3 minutes before moving them to a cooling rack.

Notes

The butter must be solid before creaming with the sugar to prevent flat cookies.