If you’ve been looking for the perfect Brown Butter Chocolate Chip Cookie recipe, without having to scroll down forever just look at it, you’ve arrived!
Brown Butter Chocolate Chip Cookies differ from the usual, in that they include butter which has been melted to the point of separation, with highly flavorful browned solids.
Without further ado, here’s the Brown Butter Chocolate Chip Cookie recipe (a more compact, printable version appears below):
Brown Butter Chocolate Chip Cookie Recipe: Ingredients
- 2 1/4c. bleached flour
- 1 t. baking soda
- 1 t. salt
- 2 sticks butter, divided
- 1c. sugar
- 1/2c. brown sugar
- 1 t. vanilla
- 2 eggs
- 12 oz. chocolate chips
- 1 c. chopped walnuts
How to Make Brown Butter Chocolate Chip Cookies
- Over medium flame, heat 1 stick of the butter in a pan, swirling as it melts, to avoid burning. You will see bits separate from the golden liquid. Stop heating immediately, as soon as the bits begin to turn golden brown. Set pan on a rack to cool down.
- Sift dry ingredients and set aside.
- Cream all butter, both sugars, and vanilla for 2 minutes.
- Beat in eggs until well blended.
- Stir in sifted ingredients, and mix in.
- Stir in chocolate and nuts by hand.
- Chill dough for 1 hour.
- Preheat oven to 350 degrees.
- Scoop rounded mounds (I like golf ball size) of dough onto ungreased cookie sheets. Use a fork to slightly flatten, from a ball to a thick disk.
- Bake 12 – 16 minutes, or to desired doneness.
Brown Butter Chocolate Chip Cookies Printable Recipe
Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies differ from the usual, in that they include butter which has been melted to the point of separation, with highly flavorful browned solids.
Servings: 36 cookies
Calories: 150kcal
Cost: $7
Ingredients
- 2¼ c. bleached flour
- 1 t. baking soda
- 1 t. salt
- 2 sticks butter, divided
- 1 c. sugar
- ½ c. brown sugar
- 1 t. vanilla
- 2 eggs
- 12 oz. chocolate chips
- 1 c. chopped walnuts
Instructions
- Over medium flame, heat 1 stick of the butter in a pan, swirling as it melts, to avoid burning. You will see bits separate from the golden liquid. Stop heating immediately, as soon as the bits begin to turn golden brown. Set pan on a rack to cool down.
- Sift dry ingredients and set aside.
- Cream all butter, both sugars, and vanilla for 2 minutes.
- Beat in eggs until well blended.
- Stir in sifted ingredients, and mix in.
- Stir in chocolate and nuts by hand.
- Chill dough for 1 hour.
- Preheat oven to 350 degrees.
- Scoop rounded mounds (I like golf ball size) of dough onto ungreased cookie sheets. Use a fork to slightly flatten, from a ball to a thick disk.
- Bake 12 – 16 minutes, or to desired doneness.
Brown Butter Chocolate Chip Cookies Tips for Success
- Top quality cookie pans will bake these Brown Butter Chocolate Chip Cookies with even results. I like these American made, heirloom quality pans (view here).
- You can speed up the browning of the butter by cutting the butter into Tablespoons first.
- Using a pan that is white or silver on the inside is essential for this recipe. It’s hard to assess the progress of the browning against a dark pan.
- The test kitchen at King Arthur Flour adds a teaspoon of molasses to their brown butter cookies, just enough to enhanced the flavor.
- For an over-the-top variation, replace the walnuts with pecans.
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