Brown butter chocolate chip cookies have a touch of nuttiness from the butter even though there are no nuts in the cookies. Browning butter before adding it to the cookie dough is an easy way to add a depth of flavor to the cookies.
Lately, I’ve been interested in testing out various chocolate chip cookies to see which one is my “perfect” cookie. I found a brown butter chocolate chip cookie recipe and I thought I’d try it out since I recently discovered brown butter through the I made.
When I made brown butter cookies, I was amazed at the way butter changes when it is browned. It develops a toasty and nutty flavor and the aroma is amazing. It seemed like it would do wonderful things to chocolate chip cookies as well.
Brown Butter for Cookies
This brown butter chocolate chip cookie recipe is pretty standard except instead of creaming softened butter with sugar, you first brown the butter in a pan. It doesn’t take long and all you do is melt it and cook it for a few minutes until it starts to brown and is fragrant. The aroma is nutty and the end result is a golden-brown butter that is caramelized and so delicious.
These cookies bake up very sweet with a very subtle flavor from the browned butter. It’s not as pronounced as it was in the brown butter cookies I made, but it is in there.
One thing I love about this chocolate chip cookie recipe is that you don’t have to chill the dough like the New York Times chocolate chip cookies I’ve made. Sometimes it’s nice to have a quick cookie recipe and even though you have to brown the butter, these don’t take a long time to make.
I’ll keep this recipe on hand, but with so many chocolate chip cookies to try I’m not sure it’ will be my go-to recipe. If you want to see the original recipe you can find it on Ivory Hut who got it from America’s Test Kitchen.
Since writing this post, I’ve tried so many chocolate chip cookie recipes. Here are a few of my favorite ones you might like to try, too.
- Best Soft Chocolate Chip Cookies
- Levain Bakery Chocolate Chip Cookies
- Bouchon’s Chocolate Chip Cookies
Chocolate Chip Cookies
- 1 3/4 cups unbleached all-purpose flour
- 1/2 tsp baking soda
- 1 3/4 sticks butter
- 1/2 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 tsp table salt
- 2 tsp vanilla extract
- 1 large egg plus 1 egg yolk
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup chopped pecans or walnuts toasted (optional)
- Preheat oven to 375°F. Combine flour and baking soda in a bowl. Whisk and set aside.
- Melt 1 1/4 sticks butter in a skillet over medium-high heat. Keep swirling until butter has a dark golden brown color and a nutty aroma, about 3 minutes. Transfer it to a bowl and mix in the remaining butter until melted. (You can read more details on browning butter from my browned butter cookies recipe directions)
- Add the sugars, salt, and vanilla to the butter and mix well. Add the egg and the extra yolk; whisk until smooth, about 30 seconds. Let it rest for 3 minutes, then whisk again for about 30 seconds, before letting it rest again. You’ll want to whisk this about 4 times, until you have a thick, glossy, and smooth mixture.
- Gently stir in the flour and baking soda just until combined. Stir in the chocolate and nuts.
- Form dough balls about 3 tablespoons in size, and place them on a lined baking sheet about 2 inches apart. Bake at 375°F for 10-14 minutes (Mine actually took 8-9. The first batch I set for 10 minutes and they were burned on the edges), then put the baking sheet on a cooling rack and let the cookies cool on the sheets.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.