Why you’ll love these Brown Butter Chocolate Chip Cookies
Rich, Nutty Flavour
Brown butter gives brownies a deep, nutty flavour that takes them to the next level. The butter is cooked until it develops a rich, toasty aroma, adding an extra layer of complexity to these brown butter chocolate chip cookies you won’t get with regular butter.
Elevated Chocolate Experience
The brown butter complements the chocolate by enhancing its richness, creating a more intense and indulgent flavour. It adds depth without overpowering the chocolate, making each bite luxurious.
Perfect Chewy Texture
Brown butter gives brownies a wonderfully chewy texture while maintaining a soft, fudgy centre. The caramelised milk solids in the butter help create that perfect balance of chewiness and softness.
Easy but Impressive
Though browning butter is a simple step, it adds a sophisticated touch to your brownies. It’s an easy upgrade to a classic recipe that will impress anyone who tries them.
Versatile Base
Brown butter brownies are a versatile base for experimenting with additional flavours. Whether you add nuts, caramel, or sea salt, the browned butter enhances the overall profile, making the brownies more indulgent.
Top Tips
Brown the Butter Properly
Make sure to cook the butter slowly over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. This will add depth of flavour to your cookies. Be careful not to burn it, as over-browned butter can become bitter.
Chill the Dough
After mixing the brown butter into the dough, chill it for at least 30 minutes to firm up. This prevents the cookies from spreading too much and helps intensify the flavour.
Use Brown Sugar
Brown sugar pairs wonderfully with browned butter, adding moisture and a deeper caramel-like sweetness. It also helps give the cookies a chewy texture, complementing the rich nuttiness of the butter.
Don’t Overbake
Brown butter cookies can go from perfectly baked to dry very quickly. Bake until the edges are just golden, but the centers still look slightly soft. The cookies will continue to cook as they cool.
Add a Sprinkle of Sea Salt
To balance the sweetness and enhance the flavour of the brown butter, sprinkle a small amount of sea salt on top of the cookies before or after baking. The salt brings out the nuttiness and makes the cookies even more addictive.
Ingredients you’ll need to make Brown Butter Chocolate Chip Cookies
- 170 grams unsalted butter
- 200 grams brown sugar, packed
- 50 grams granulated sugar
- 1 egg & 1 egg yolk
- 1 tsp vanilla extract
- 220 grams plain flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 300g chocolate (chips or chunks)
How to make Brown Butter Chocolate Chip Cookies
- Brown the butter on a medium heat, stirring until it foams and turns golden brown. Remove from the heat and allow to cool down slightly.
- In a large bowl, combine the butter with brown and white sugar. Beat together, then add the egg, egg yolk, and vanilla, mixing well.
- Sift in the flour and baking soda and add in the salt. Add in the chocolate chips and mix until combined.
- Scoop 50g dough into balls and place them on a lined baking tray. Refrigerate the dough for at least 30 minutes, or overnight.
- Preheat the oven to 180°C (350°F) and bake for 11 minutes, until edges are golden and centres are still soft.
- Allow the cookies to cool before serving.
Other recipes you might like
Chunky Chocolate Chip Cookies – Chunky Chocolate Chip Cookies – My Simple Eats
Brown Butter Brownies – Brown Butter Brownies – My Simple Eats
Brown Butter Chocolate Chip Cookies
Ingredients
- 170 grams unsalted butter
- 200 grams brown sugar packed
- 50 grams granulated sugar
- 1 egg & 1 egg yolk
- 1 tsp vanilla extract
- 220 grams plain flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 300 g chocolate chips or chunks
Instructions
- Brown the butter on a medium heat, stirring until it foams and turns golden brown. Remove from the heat and allow to cool down slightly.
- In a large bowl, combine the butter with brown and white sugar. Beat together, then add the egg, egg yolk, and vanilla, mixing well.
- Sift in the flour and baking soda and add in the salt. Add in the chocolate chips and mix until combined.
- Scoop 50g dough into balls and place them on a lined baking tray. Refrigerate the dough for at least 30 minutes, or overnight.
- Preheat the oven to 180°C (350°F) and bake for 11 minutes, until edges are golden and centres are still soft.
- Allow the cookies to cool before serving.
