Brown Butter Chocolate Chip Cookies made with rich, nutty browned butter, dark brown sugar, and melty semisweet chocolate. Pure bliss in every bite!
Let’s be real—there’s no shortage of chocolate chip cookie recipes out there. But these Brown Butter Chocolate Chip Cookies? They hit different. I discovered the magic of browned butter when I was trying to impress my in-laws with something extra special. I’d heard browned butter was the secret ingredient that could elevate anything, so I thought, “Why not cookies?”
I remember standing over the stove, swirling the butter and wondering if I was doing it right. Then the kitchen filled with this warm, nutty aroma, and I knew I was onto something. When the cookies came out of the oven, they were perfectly chewy, with little pools of melted chocolate, and that slightly caramelized edge that makes you close your eyes after the first bite.
Funny enough, I didn’t need to impress anyone—these cookies stole the show all on their own. Now they’re my go-to for every occasion, from lazy Sunday afternoons to full-on holiday baking marathons. Every time I bake them, I feel like I’m sharing a little bit of that first magic moment with everyone who takes a bite.
Why You’ll Love This Brown Butter Chocolate Chip Cookies Recipe?
These cookies aren’t just good—they’re unforgettable. Here’s why:
- Brown Butter Makes Everything Better: It adds a nutty, toasty depth you didn’t know you needed.
- Double the Chocolate: Chocolate chips for the classics, and Guittard wafers for that fancy melted-puddle effect.
- Perfect Texture: The combo of all-purpose and bread flour gives you chewy centers and crisp edges.
- Flavor That Deepens Over Time: Chilling the dough isn’t just a suggestion—it’s a game-changer.
- Crowd-Pleasing Yet Personal: They feel like a treat made just for you, even when you’re sharing.
Ingredient Notes:
Let’s break down what makes these Brown Butter Chocolate Chip Cookies so special.
- Brown Butter: It’s the MVP here. That golden, nutty richness is what sets these cookies apart.
- Dark Brown Sugar: Adds moisture and a deep molasses flavor that complements the nuttiness of the butter.
- Bread Flour: Helps create that bakery-style chew we all love.
- Semisweet Chocolate Chips: The dependable classic that holds its shape while melting just enough.
- Guittard Wafers: These take the cookies to gourmet territory. They melt into ribbons of chocolate—fancy but worth it.
- Sea Salt: Enhances all the flavors and adds a subtle balance to the sweetness.
Pro Tip: Toast the Guittard wafers on a piece of bread before baking (just kidding, don’t do that). But seriously, don’t skimp on the quality of your chocolate—it makes all the difference.
How To Make Brown Butter Chocolate Chip Cookies?
Ready to dive into cookie bliss? Here’s how:
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Brown the Butter
Melt the butter in a saucepan over medium heat. It’ll foam, crackle, and then, like magic, turn golden brown with tiny toasted bits at the bottom. That’s when you know it’s ready. Pour it into a mixing bowl, add the sugars, and stir. Let it cool completely—patience is key here. -
Mix the Dry Ingredients
Whisk together all-purpose flour, bread flour, baking powder, baking soda, and sea salt in a separate bowl. It’s like the supporting cast that lets the browned butter and chocolate shine. -
Combine the Wet Ingredients
Once the butter-sugar mix is cool, add the eggs, yolk, and vanilla. Mix until it’s smooth, creamy, and just slightly irresistible. -
Fold in the Dry Ingredients and Chocolate
Gradually stir the dry ingredients into the wet. Don’t overmix—it’s a cookie, not a workout. Fold in the chocolate chips and wafers gently but with purpose. -
Chill the Dough
Wrap the dough in plastic wrap and refrigerate it for at least 24 hours. Yes, it’s a long wait, but good things come to those who chill. -
Shape and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop dough balls about 3 tablespoons each, space them out (trust me, they spread), and bake for 11–13 minutes. The edges should be golden, but the centers will look a little underdone—perfect. -
Cool and Devour
Let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack. Or, if you’re like me, eat one straight away because warm cookies > everything else.
Storage Options:
If you’ve got extras (ha!), here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer (Dough): Scoop into balls, freeze on a baking sheet, then store in a freezer bag. Bake straight from frozen, adding an extra minute or two.
- Freezer (Baked): Wrap cooled cookies individually and freeze for up to 3 months. Thaw at room temp or warm in the microwave.
Variations and Substitutions:
These cookies are versatile! Here’s how to switch things up:
- Switch the Chocolate: Use milk chocolate for sweetness or dark chocolate for intensity.
- Add Nuts: Pecans or walnuts bring a satisfying crunch.
- Salted Caramel: Drizzle cooled cookies with caramel sauce and sprinkle with flaky sea salt.
- Gluten-Free: Use a 1:1 gluten-free flour blend—trust me, it works!
What to Serve with Brown Butter Chocolate Chip Cookies?
These cookies are the main event, but here are some pairing ideas:
- Milk: The classic, because some things don’t need improving.
- Coffee: The nuttiness of brown butter + coffee = perfection.
- Ice Cream Sandwiches: A scoop of vanilla between two cookies? Yes, please.
- Hot Cocoa: For the ultimate chocolate overload.
Frequently Asked Questions:
Why do I need to chill the dough?
It’s not just about texture—it’s about flavor. Chilling lets the dough hydrate and the flavors deepen, giving you a richer, more complex cookie.
Can I skip the bread flour?
You can, but the bread flour adds that bakery-style chewiness that’s hard to beat.
How do I get those perfect cookie puddles?
Use a mix of chocolate chips and wafers. The wafers melt into gooey pools, while the chips keep their shape.
So, what do you think? Are you ready to bake these Brown Butter Chocolate Chip Cookies? Let me know how they turn out—and if you sneak a few bites of dough (because honestly, who doesn’t?).
Brown Butter Chocolate Chip Cookies
Ingredients
- 2 sticks 1 cup or 227 grams unsalted butter
- 1/2 cup 100 grams granulated sugar
- 1 1/4 cups 250 grams lightly packed dark brown sugar
- 1 1/2 cups 190 grams all-purpose flour
- 1 cup 127 grams bread flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 large eggs plus 1 egg yolk at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups 255 grams semisweet chocolate chips
- 1 cup 140 grams semisweet chocolate baking wafers (from Guittard or Valrhona)
Instructions
- To brown the butter melt it in a saucepan over medium heat. Gently swirl it from time to time until it develops an aroma and turns golden. You’ll notice it becoming foamy with cracking and popping sounds. Once the crackling stops and brown bits form at the bottom (around 2 to 3 minutes) take it off the heat. Transfer it to a mixing bowl. Add the sugars and give it a stir. Let it cool completely.
- For preparing the dry ingredients combine all-purpose flour, bread flour, baking powder, baking soda and fine sea salt in a medium sized bowl.
- Now let’s incorporate the wet ingredients. To the mixture of browned butter add eggs, egg yolk and vanilla extract. Mix them together until well combined.
- Gradually add the flour mixture to the wet ingredients while stirring enough to combine everything. Then fold in both chocolate chips and chocolate baking wafers.
- It’s important to chill the dough. Wrap it tightly with plastic wrap. Refrigerate for at least 24 hours but no more than 72 hours. Allow the dough to slightly soften at room temperature until it becomes scoopable.
- Meanwhile, preheat your oven to 350°F (175°C) while also lining your baking sheets with parchment paper.
- Take the dough. Divide it into balls that are about the size of 3 tablespoons. Place these balls on the baking sheets making sure to leave around 3 inches of space, between each one to allow for spreading while they bake.
- Put the baking sheets with the dough in the oven for 11 to 13 minutes. Until you notice that the edges of the cookies have turned a lovely golden brown color. Once baked let them cool on the baking sheets for 2 minutes before transferring them onto wire racks to cool down completely.
- Now that your Brown Butter Chocolate Chip Cookies are done it’s time to savor their qualities. Take in the aroma of nuttiness, enjoy their combination of textures and relish in every bite filled with rich premium chocolate goodness.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
