I am a self-proclaimed chocolate chip cookie connoisseur and THESE BROWN BUTTER CHOCOLATE CHIP COOKIES ARE MY ABSOLUTE FAVORITE COOKIE OF ALL TIME. I think chocolate chip cookies are a “can’t-go-wrong” dessert to have after dinner, especially for a group. Nobody dislikes chocolate chip cookies and if they DO, send ’em home.

I always find it interesting to learn about how people like their cookies. You’ve got the flat, crispy cookie people and then you’ve got the soft, chewy, and fluffy people. If you’re familiar with the way I like my cookies, you know that I’m a soft, fluffy, and gooey GIRL. I am team underbaked – it’s the only way.

With chocolate chip cookies, I usually consider myself to be a purest.

But these brown butter chocolate chip cookies are an upscaled version of the classic chocolate chip cookie.

The brown butter in these is a quick way to add such depth of flavor. These and my Raspberry White Chocolate Chip Cookies are my go-to’s for cookies.

WHAT’S THE DEAL WITH BROWN BUTTER?

It’s one of the most simple things you can do to bring your baked goods or desserts that require butter to the next level. It gives whatever you’re making so much more depth of flavor and not to mention, your home will smell truly divine during the process of making brown butter. Once the butter is browned, it will have a caramel like taste and smell – it gets a 10/10 from me.

The process of browning butter is quite simple also, it just requires a bit of patience and frequent stirring on low heat. Your butter will slowly start to turn a caramel color and then towards the end you will start to see small brown bits in the pan – that’s when you know it’s done but you can also stop before you see brown bits to have a *milder* brown butter flavor.

WHAT ABOUT MILK CHOCOLATE CHIPS INSTEAD OF DARK CHOCOLATE?

You can definitely use milk chocolate chips for this recipe! However, I am a firm believer that dark chocolate chips are a better chip for baking. The Trader Joe’s 72% dark chocolate baking chips in the gold bag are my absolute favorite ones to use in baking recipes – they get so melty and their flavor is to die for.

IS IT NECESSARY FOR ME TO COOL MY DOUGH?

No, but yes. If you’re an eager girlie and short on time, you can skip the step of placing them in the oven. BUT if you take the extra time to cool the dough, it allows time for the fats in the dough to cool. This results in cookies that expand slower and hold their shape + texture better while baking. If you skip this step you just may end up with flatter, crispier cookies (and will need to bake them for shorter time since they won’t be going into the oven chilled).

I hope you enjoy these cookies as much as I do! Truly my fav <3 Leave a comment if you make them!

Brown Butter Chocolate Chip Cookies

A truly perfect golden chocolate chip cookie taken to the next level with a browned butter and dark chocolate chips. Of all of the chocolate chip cookies I've had in my life, this one is my favorite.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 13 minutes mins

Course Dessert, Side Dish, Snack

Cuisine American

Servings 2 cookies

Equipment

• 1 hand mixer

Ingredients

  

• 12 tbsp butter unsalted
• 1 egg
• 1 egg yolk
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 2 teaspoon vanilla
• 2 teaspoon salt
• 1 3/4 cup flour
• 1/2 teaspoon baking soda
• 1 cup dark chocolate chips

Instructions

 

• Preheat your oven to 350 degrees. In a skillet on the stove over low-medium heat, melt 9 of your 12 tbsp’s of butter. Let it brown lightly, until you see small brown bits at the bottom. Browning butter takes patience, low heat, and frequent stirring to avoid burning. Once browned after about 10-12 minutes, transfer your butter to a bowl.
• Add in the remaining 3 tbsp’s of softened butter to your melted brown butter. Stir around until it is fully melted into the brown butter.
• Add in 1 egg and 1 egg yolk and whisk together.
• Add brown sugar, white sugar, vanilla, and salt. Whisk together well – let sit for 3 minutes. Whisk again well and let sit for 3 minutes. Repeat 1 more time.
• Add flour and baking soda and mix well (do not overmix as this will make your cookies dense). Add in your dark chocolate chips and fold in gently.
• Scoop large golfball-sized balls onto a cookie sheet and place cooking sheet into the freezer for 30 minutes.
• Remove from freezer and bake at 375 for 12-13 minutes. Remove from oven and let sit on the hot pan for 10 minutes. Remove from pan and place onto a cooling rack.

Keyword brown butter, chocolate chip cookies, cookie, cookies, dessert