There is nothing like a homemade chocolate chip cookie. Over the years, I have made many chocolate chip cookie recipes, which are all generally very similar. As a chef, I'm always looking for different ways to take classic simple recipes to the next level. Nothing can match the unbelievable rich, caramel, nutty flavor of browned butter. By taking butter one step farther, you can elevate so many dishes, including the classic cookie.
These cookies are perfectly salty and sweet, crispy on the outside and chewy on the inside. This will surely be your new favorite cookie recipe.
What is brown butter?
Brown butter is made by cooking butter, turning the milk solids brown while cooking out any water present in the butter. You are left with a nutty or toasty flavor. It has a deeper, richer, more intense flavor than melted or clarified butter. Brown butter is a simple way to transform all kinds of recipes, savory and sweet.
As the butter melts, it will begin to foam. Watch the butter closely. The color will turn from yellow to a golden tan, then quickly to a deep golden brown. As soon as you see browned milk solids at the bottom of the pan, the butter is a nice golden brown, and you smell a nutty aroma, remove from heat and transfer to a heat proof bowl.
Chocolate Chip Browned Butter Cookies
Scroll down for a printable version of this recipe
Yields: 24 small cookies
Prep time: 15 minutes
Bake time: 13-15 minutes
Inactive time: 20 minutes
Total time: 50 minutes
1 1/2 sticks butter
1 egg
153 grams dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
241 grams all purpose flour
88 grams dark chocolate chopped
1. Preheat oven to 350 degrees.
2. In a heavy bottom pan, heat butter and cook until milk solids turn golden brown. Remove from heat and pour into a heat proof bowl. Allow brown butter to cool for about 20 minutes until it is no longer hot.
3. Once brown butter is cooled, place into mixing bowl with brown sugar and mix on medium speed until fluffy.
4. Add egg and vanilla, continue to mix on medium high speed until well combined.
5. Add the flour and salt, mix on low speed until just combined.
6. Mix in chopped chocolate pieces until just combined.
7. Scoop cookies onto parchment-lined sheet tray spaced about 2-inches apart. I like to use a scoop so that all of the cookies are exactly the same size and bake evenly.
8. Bake cookies for 13-15 minutes or until centers no longer look wet.
This recipe works great using cup for cup if you want to make them gluten free! Substitute cup for cup gluten free flour for the same ratio as all-purpose flour.
If you enjoyed this recipe and want to learn more about baking or gluten-free baking, check out The Chopping Block's upcoming baking and pastry classes:
In a heavy bottom pan, heat butter and cook until milk solids turn golden brown. Remove from heat and pour into a heat proof bowl. Allow brown butter to cool for about 20 minutes until it is no longer hot.
Once brown butter is cooled, place into mixing bowl with brown sugar and mix on medium speed until fluffy.
Add egg and vanilla, continue to mix on medium high speed until well combined.
Add the flour and salt, mix on low speed until just combined.
Mix in chopped chocolate pieces until just combined.
Scoop cookies onto parchment-lined sheet tray spaced about 2-inches apart.
Bake cookies for 13-15 minutes or until centers no longer look wet.