Brown Butter Chocolate Chip Cookies

photo of chocolate chip cookies on a plate with a glass of milk

Lately, I’ve been interested in testing out various chocolate chip cookies to see which one is my “perfect” chocolate chip cookie. I found a chocolate chip cookie recipe that used brown butter and I thought I’d try it out since I recently discovered brown butter through the brown butter button cookies I made.

photo of a stack of cookies on a plate

When I made brown butter cookies, I was amazed at the way butter changes when it is browned. It seemed like it would do amazing things to chocolate chip cookies as well.

photo of a pile of chocolate chip cookies on a plate

Surprisingly, the brown butter did not seem to do much to the chocolate chip cookies. I couldn’t taste the nuttiness of the browned butter. I liked these cookies, but I don’t know if they are the perfect cookie. They were slightly too sweet for me and that might have been the result of the browned butter.

close-up photo of chocolate chip cookies

A lot of the perfect chocolate chip cookies require patience, such as refrigerating the dough for 24 hours or more. This recipe didn’t require that, which is another reason why I chose it. I haven’t had the patience yet so far.  I found the recipe on The Ivory Hut, which she got from American Test Kitchen.

photo of cookies on a plate

Chocolate Chip Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These cookies are made with browned butter which adds a subtle nutty note to the 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)


  1. Preheat oven to 375°F. Combine flour and baking soda in a bowl. Whisk and set aside.
  2. 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)
  3. 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.
  4. Gently stir in the flour and baking soda just until combined. Stir in the chocolate and nuts.
  5. 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.


Recipe found on The Ivory Hut, taken from American Test Kitchen

All images and content are © Kirbie's Cravings.

12 comments on “Brown Butter Chocolate Chip Cookies”

  1. Excellent variation to chocolate chip cookies. Thanks for the idea.

  2. I tried this recipe too last year and I wasn’t wowed with it, neither was the Mister. I got the recipe from Cook’s Illustrated May 2009 issue (which is somewhere in my pile of magazines). Like you, I didn’t get that nutty flavor. It wasn’t bad, but wasn’t worth the extra effort for me. Oh well. And in all honesty, I’ve only had so-so success with many of CI’s (and ATK) recipes I’ve tried.

  3. Hmm, thanks for letting me know. I was just debating whether to buy ATK book (I keep getting emails about it). I havent tried many recipes. I liked the Cook’s Illustrated Sour cream choc cake. but these cookies were just okay for me. I think I’ll pass on getting the book for now.

  4. Hi Kirby! I see both you and I are on a quest here! I’ll be watching to see how you do on your next try. Last night I tried yet another recipe that I will post on this week. As for brown butter… try using it in muffin and coffee cake recipes. It makes a real difference there.

  5. Thanks for the tip on the brown butter. I can’t wait to see what you try next too.

  6. I was planning on commenting on another post, but I saw this link. I am definately making brown butter cookies in the future!

  7. I hope you like these. The brown butter taste isn’t as prominent as in the brown butter button cookies I made though. A choc chip recipe I really liked was nutella choc chip cookies, you should check it out!

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  12. these look quite good!

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