Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies have gooey centers, crisp edges, and they take your chocolate chip cookies to the next level with the rich, nutty flavor of browned butter!
Back in November I made these Brown Sugar Cookies and I was OBSESSED with both the flavor and texture of this cookie. I also love how it looks, it’s just the perfect base cookie dough.
Since then I’ve turned it into so many variations, including this chocolate chip version. It’s also the same base for my beloved cranberry white chocolate cookies and of course, there will be more to come!
How To Make Brown Butter Chocolate Chip Cookies – Step-By-Step Photos
- Brown the butter
- Whisk together the sugar with the brown butter.
- Whisk in the eggs and vanilla.
- Fold in the dry ingredients.
- Fold in the chopped chocolate (make sure the batter is not warm anymore when you add the chocolate or it can melt – refrigerate it for just 15ish minutes if you need to before adding the chocolate).
- Chill cookie dough before scooping.
- Bake for 8ish minutes, remove & bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes.
Storing & Serving Brown Butter Chocolate Chip Cookies
Obviously cookies are always best served warm and fresh but make sure to let them set for 10 or so minutes before removing from the tray.
I recommend you place them in a ziplock bag or cookie jar/container and keep them at room temperature for a few days.
You can put them in the refrigerator to make them last longer, but they will dry out a bit more. I put them in the microwave for like 5-10 seconds before eating if I do this.
I hope you love these brown butter chocolate chip cookies as much as I do! If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
Brown Butter Chocolate Chip Cookies
Brown butter chocolate chip cookies made with brown butter and brown sugar. They're stuffed with dark chocolate and salted caramel chocolates (but any chocolate works!). These cookies are crisp around the edge and perfectly chewy and melty in the center.
Equipment
- 1 bowl
- 1 Whisk
- 1 small saucepan
Ingredients
- 113 grams (1/2 cup) salted butter browned to 93 grams
- 66 grams (1/3 cup) light brown sugar lightly packed
- 66 grams (1/3 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 150 grams (1 1/4 cup) all-purpose flour spooned and leveled
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 175 grams (1 cup/ 6 oz) chopped chocolate I like 72% mixed with salted caramel chocolate*
- pinch flaky sea salt
Instructions
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.113 grams (1/2 cup) salted butter
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes.
- Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.113 grams (1/2 cup) salted butter, 66 grams (1/3 cup) light brown sugar, 66 grams (1/3 cup) granulated sugar
- Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.1 large egg, 1 tsp vanilla extract
- Add the flour, salt and baking powder and fold the cookie dough just until there are only a couple more streaks left of flour.150 grams (1 1/4 cup) all-purpose flour, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
- Fold in the chopped chocolates (save a few for topping the cookie dough balls) until they're evenly distributed (if the dough is still at all warm, refrigerate it briefly before folding in the chocolate so the it doesn't melt some of it).175 grams (1 cup/ 6 oz) chopped chocolate
- Freeze cookie dough for 15-30 minutes or refrigerate for at least an hour. Scoop eight 2 ounce cookies into cookie dough balls.
- Preheat oven to 325F (163C) convection** and top each cookie with another chunk or two of chocolate.
- Bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes, just until the edges are starting to brown.
- Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be lightly browned and the top no longer wet.
- Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.pinch flaky sea salt
Notes
- *Any chocolate work fine here but I love mixing Trader Joes 72% pound chocolate with Endangered Species Dark Salted Caramel Chocolate (or Dove or Ghirardelli Caramel Chocolates).
- **Most ovens, if set to 350F convection will adjust to 325F inside. Mine doesn’t do this so I set mine to 325F convection and make sure it stays at 325F with a thermometer. So check your oven – you want the inside of the oven to be 325F when it’s on convection so you may need to set yours to 350F if it automatically adjusts lower on its own.
Nutrition
Calories: 352kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 254mgPotassium: 106mgFiber: 1gSugar: 29gVitamin A: 383IUCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!