These Brown Butter Chocolate Chip Cookies are a decadent twist on the standard chocolate chip cookie recipe. The magic of these cookies combines the deep, nutty richness of browned butter with the sweet, molasses flavor of brown sugar.
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Each bite is a perfect balance of chewy with crispy edges, and semisweet chocolate chips adding an extra layer of indulgence. These Brown Butter Chocolate Chip Cookies are the ultimate indulgence for any sweet tooth.
While this recipe is for a small batch of about 9 cookies, you can certainly double the recipe to make a double batch! And you might want to because these are truly the best cookies! For the full recipe, scroll down to the recipe card!
The Players for Brown Butter Chocolate Chip Cookies
Ingredients:
- Butter – You’ll need one stick of butter to make brown butter.
- Brown Sugar – To make the perfect chocolate chip cookies, you’ll need light brown sugar. Alternatively, for a much deeper molasses flavor, you can use dark brown sugar.
- Egg – One room temperature egg is needed.
- Vanilla Extract – Using vanilla extract brings sweetness and depth to these homemade chocolate chip cookies.
- Flour – Plain, all-purpose flour is all you’ll need.
- Baking Soda – This helps the brown butter cookies rise and spread while baking.
- Salt – Adding salt helps balance the sweetness in the cookies.
- Chocolate Chips – Use your favorite chocolate chips! I’ll be using semi-sweet chocolate chips, but feel free to use dark chocolate chunks or milk chocolate chips! You can even use chopped chocolate from a bar if you prefer.
Tools:
- Baking Sheet – Any cookie sheet will do for my twist on the classic chocolate chip cookie! My favorite are the Williams Sonoma Goldtouch Baking Sheets. The cookies come out perfect every time!
- Silicone Liners – Using silicone liners or parchment paper prevents the cookies from sticking to the bottom of the cookie sheet. They also make for easy clean-up!
How to Make Brown Butter Chocolate Chip Cookies
Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper. Set aside.
Brown the Butter
Place a stick of butter in a small saucepan over medium-low heat. Once the butter has melted completely, it will start to bubble and foam up.
Take a rubber spatula or wooden spoon and continue stirring the melted butter constantly. The color will go from golden to amber brown and should take about 10 minutes. The brown butter adds a nice nutty aroma to our cookie dough.
Once the butter has been browned, pour the browned butter into a medium bowl and allow the butter to cool for 10-15 minutes. Cooling the butter down is necessary to prevent our egg from scrambling, along with preventing the chocolate chips from melting.
Add Remaining Ingredients
After the butter has cooled sufficiently, stir together the remaining ingredients.
Once the dough has been mixed, chill the dough in the fridge for at least 15 minutes.
Scoop out cookie dough balls (about 2-3 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart. This will make about 9-10 cookies.
Bake the cookies at 375 degrees F for 10-11 minutes, until the cookies are a lovely, golden brown color.
Remove the cookies from the oven and place them on a cooling rack to cool completely.
Storing and Freezing Instructions
To store your baked cookies, place them into an airtight container or wrap them with plastic wrap. They will keep on the counter for 3-4 days.
To freeze the cookie dough, after mixing all of the ingredients together, form the dough into a disc and wrap it well with plastic wrap. The frozen cookie dough will last up to 3 months in the freezer.
To thaw, place the cookie dough in the fridge overnight or on the counter for a few hours and bake as instructed.
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If you end up making these Brown Butter Chocolate Chip Cookies, leave me a comment. I’d love to chat with you!
Looking for other Cookie Recipes? Check these out next!
- Panera Lemon Drop Cookie Recipe
- The Best Small Batch Rolled Sugar Cookies
- Kids Lunchbox Mini Chocolate Chip Cookies
- Cherry and Almond Thumbprint Cookies
- The Best M&M Monster Cookies with Peanut Butter
- Fluffy Banana Bread Chocolate Chip Muffin Tops
Brown Butter Chocolate Chip Cookies (Small Batch)
Ingredients
- 1 stick butter (1/2 cup), melted, browned & cooled
- 2/3 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2-1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Place a stick of butter in a small saucepan over medium-low heat. Once the butter has melted completely, it will start to bubble and foam up. Take a rubber spatula or wooden spoon and continue stirring the melted butter constantly. The color will go from golden to amber brown and should take about 10 minutes.
- Once the butter has been browned, pour the browned butter into a medium bowl and allow the butter to cool on the counter for 10-15 minutes.
- After the butter has cooled sufficiently, stir together the remaining ingredients.
- Once the dough has been mixed, chill the dough in the fridge for at least 15 minutes.
- Scoop out cookie dough balls (about 2-3 tablespoons each) and place them on the prepared baking sheet, spacing them about 2 inches apart. This will make about 9-10 cookies.
- Bake the cookies at 375 degrees F for 10-11 minutes and place on a cooling rack to cool completely. Enjoy!
Notes
2 Corinthians 5:17 - "Therefore, if anyone is in Christ, the new creation has come. The old has gone, the new is here!"
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