Brown Butter Chocolate Chip Cookies

While I was waiting for my new bread baking supplies to arrive I had an itch to bake something sweet. I could have easily thrown together my go-to chocolate chip cookie recipe (aka the one I’ve had memorized off the back of the bag since childhood). What fun would that be? So, I give you: brown butter chocolate chip cookies.

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I’ve never browned butter before these cookies. Okay, I’ve never browned butter on purpose, only burned it when I walked away from the stove to multitask. If you’re not sure how to brown butter without making a huge mess (like I did the first time) or burn it feel free to check out my upcoming post on how to brown butter (for now, you’ll have to trust my tips in the instructions).

I have also never strayed from my tried and true chocolate chip cookie recipe. They are legendary and I feel almost guilty for cheating on the recipe a little. 

My classic cookie recipe has a place on any cookie plate and deep in my heart. My oven has been wreaking havoc on my classic cookie and the last few times I’ve been disappointed. I figure, what could it hurt to try out something new and maybe with a little more chew? There truly isn’t a bad chocolate chip cookie. Everyone has their favorite texture, or mix-in, and variation for the ultimate cookie. 

If you’re looking for a twist on an old classic give these brown butter chocolate chip cookies a shot. It’s no trickier than a classic chocolate chip cookie and no less time consuming than waiting for your butter to soften to a perfect temperature to begin with. 

Ingredients

• 1 1/4 cup butter (browned and cooled)
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 3/4 cup all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 12 oz (1 bag) semi-sweet chocolate chips

Materials

• Stand mixer or hand mixer
• rubber spatula
• small saucepan
• Baking sheets
• Measuring spoons
• Measuring cups
• Parchment Paper
• Cooling racks
• Cookie scoops

Instructions

1. Brown the 1 1/4 cup of butter (I used salted, as I do in all baking) in a small saucepan. Stir constantly using a rubber spatula over medium-high heat. The butter will foam and reduce and foam and reduce until it is a deep honey color. (Size up your saucepan for browning butter, I used a small one and it nearly foamed over the top and made a huge mess! I had never seen butter foam up so crazy!)
2. Allow your brown butter to solidify and come to room temperature consistency. If you are making it the day before, you can likely leave it out on the counter for this step. If you’re like me and have no patience, refrigerate until it is the desired consistency. You do not want want melted butter for these cookies, they will turn out flat!
3. Preheat oven to 375F and line cookie sheets with parchment paper.
4. Measure out your flour, salt, and baking soda in a separate bowl and whisk together.
5. Once the butter has set up, cream the butter, brown sugar, sugar, eggs, and vanilla until the dough is pale and fluffy.
6. Add your dry ingredients to the butter mixture and beat until just combined (over-beating will make your cookies tough)
7. Stir in the chocolate chips and any of your other favorite mix-ins.
8. Scoop the dough on to the cookie sheets and bake 8-10 minutes until just golden. Cool cookies on the cookie sheet for 2-3 minutes before transferring to a cooling rack.
9. Enjoy warm with a cold glass of milk or with vanilla ice cream sandwiched between them 🙂