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    Home » Cookies » Brown Butter Chocolate Chip Cookies

    Brown Butter Chocolate Chip Cookies

    Published: Jun 9, 2021 by Jennie · This post may contain affiliate links

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    These Brown Butter Chocolate Chip Cookies are to die for! Dark brown sugar and dark chocolate chunks are the key to these being the best cookies ever!

    Brown Butter Chocolate Chip Cookies on white plate with red towel underneath

    Chocolate Chip cookies are a classic!

    They can be made many different ways! Brown Butter Chocolate Chip cookies are a very popular cookie that I had to add to the blog!

    The rich dark chocolate chunks I added on top of the chocolate chips added a whole additional level of gooey goodness once baked!

    How to make Brown Butter Chocolate Chip Cookies:

    The main difference in these cookies than just normal chocolate chip cookies is the use of browned butter.

    I will explain step by step below, but it is the process of melting/cooking your butter before adding it to you dough.

    I also use Brown Sugar as the main sugar for these cookies. Did you know that brown sugar makes cookies more moist and chewier than white sugar due to the molasses in brown sugar.

    Ingredients:

    • All-purpose Flour
    • Baking Powder
    • Baking Soda
    • Salt
    • Butter
    • Dark Brown Sugar (packed)
    • Granulated Sugar
    • Vanilla Extract
    • Eggs
    • Semi-sweet Chocolate Chips
    • Dark Chocolate Chunks

    ingredients for brown butter chocolate chip cookies

    Directions:

    Step One - Mix together the flour, baking powder, baking soda and salt in a medium size mixing bowl then set aside.

    close up of ingredients with salt, baking powder and soda added to flour

    Step Two - Use a medium saucepan and place on medium heat. Place your butter in the pan and melt the butter while stirring continuously.

    Keep cooking until butter starts to crackle and then eventually foam. After a couple of minutes your butter will start to form these golden specs in the bottom of the pan and it will develop a nutty aroma.

    When that happens you want to continue whisking and remove from heat as soon as the butter begins to brown. Make sure to transfer immediately to a mixing bowl.

    Doing this will keep the butter from burning. Leave to cool until just warm enough to touch.

    browning the butter in a saucepan then transferring to a mixing bowl

    Step Three - Then add in packed dark brown sugar and granulated sugar to cooled brown butter and whisk on medium speed with an electric hand whisk and mix it until combined.

    Step Four - Add in vanilla extract and eggs and then whisk to combine.

    adding eggs and vanilla once sugar has been mixed in to the butter

    Step Five - With your mixer on low you want to slowly add in the dry ingredients to the wet mix and whisk just until combined.

    adding flour mixture to butter batter base

    Step Six - Fold in the chocolate chips and chunks with a wooden spoon or spatula.
    • Tip: You can use all chocolate chips or dark chocolate chunks if you prefer. Or cut back on some chocolate and add nuts!
    Step Seven - Once those are folded in place your dough in the fridge for 30 minutes. When chilling time is almost over line a large baking tray with parchment paper.
    Step Eight - Remove the dough from the fridge. Then form 1 ½ tablespoon of dough into balls and place the lined baking sheet.
    • Tip: You want to make your cookie balls before refrigerating because the dough will become hard and brittle once completely chilled.
    Step Nine - Cover with a plastic wrap and pop back into the fridge for 12-24 hours. This cooling time is mandatory to prevent cookies from over spreading.
    • Tip: It is essential to chill the dough for a minimum of 12 hours to prevent spreading when the cookies bake in the oven.
    Step Ten - When you are ready to bake remove cookie dough balls from the fridge and leave at room temperature for 20 minutes.
    Step Eleven - Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Place cookie dough balls on lined baking sheets, 2 inches apart.
    Step Twelve - Bake for 10-12 minutes, or until the edges begin to turn golden brown. The center may look a bit soft but cookies will continue cooking outside the oven.

    cookie dough balls on baking sheet then fully cooked

    Step Thirteen - Remove from the oven and leave to cool on the baking sheet for 10 mins, then transfer on to a cooling rack to cool completely.

    • Tip: When you remove the cookies from the oven, you could press additional chocolate chips/chunks on to warm cookies for a nicer look.

    closeup of baked brown butter chocolate chip cookies

    What is Brown Butter?

    Brown Butter is a technique used in baking that basically amps the flavors of your baked good. It is also known as beurre noisette. Brown Butter is the process of gently cooking butter at a low and slow heat so you do not burn the butter. Cooking your butter like this will give the butter a nice nutty flavor that enhances the dough or batter it is going in. Make sure the butter is cooled to tough before mixing in with your dough, and you also want to transfer out of the pan, as soon as possible to ensure the butter does not continue to cook in the pan.

    My cookies came out flat:

    Many things can contribute to a flat cookie. Too much sugar or butter. or not enough flour can result in a flat cookie. This is why it is essential to chill your dough ahead of time. Chilling the dough will allow the fats and oils in the cookie to solidify so they will not spread too much during baking. Do not allow your cookies to get to room temperature when preparing to bake. It is best if they still go into the oven cool.

    Storing the cookies:

    Using an air tight container, these cookies can be stored for about a week to 10 days. You could also use a zip lock baggie! You could also freeze these cookies. One they are fully cooled place them in a freezer safe container, and they can store in the freezer for close to 2 months.

    Can the dough be frozen?

    The dough can be frozen for up to 3 months. I would recommend making your dough balls, then wrapping individually in plastic wrap before storing in a freezer safe container or freezer zip lock bag. If freezing, when going to bake make sure you add about 1 to 2 minutes to the bake time if baking still frozen.

     

     

    brown butter cookies stacked with one leaning on the stack

    If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

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    Brown Butter Chocolate Chip Cookies

    Brown Butter Chocolate Chip Cookies

    Jennie Duncan
    These Brown Butter Chocolate Chip Cookies are to die for! Dark brown sugar and dark chocolate chunks are the key to these being the best cookies ever!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 12 mins
    chilling time 1 d
    Total Time 1 d 32 mins
    Course Dessert
    Cuisine American, Cookie
    Servings 24 cookies
    Calories 196 kcal

    Ingredients
      

    • 2 ¼ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup unsalted butter (softened)
    • 1 cup packed dark brown sugar
    • â…“ cup granulated sugar
    • 2 teaspoon vanilla extract
    • 2 large eggs
    • ¾ cup semi-sweet chocolate chips
    • ¾ cup dark chocolate chunks

    Instructions
     

    • Mix together the flour, baking powder, baking soda and salt in a medium size mixing bowl then set aside.
    • Use a medium saucepan and place on medium heat. Place your butter in the pan and melt the butter while stirring continuously. Keep cooking until butter starts to crackle and then eventually foam.
    • After a couple of minutes your butter will start to form these golden specs in the bottom of the pan and it will develop a nutty aroma.
    • When that happened you want to continue whisking and remove from heat as soon as the butter begins to brown. Make sure to transfer immediately to a mixing bowl. Doing this will keep the butter from burning. Leave to cool until just warm enough to touch.
    • Then add in packed dark brown sugar and granulated sugar to cooled brown butter and whisk on medium speed with an electric hand whisk and mix it until combined.
    • Add in vanilla extract and eggs and then whisk to combine.
    • With your mixer on low you want to slowly add in the dry ingredients to the wet mix and whisk just until combined.
    • Fold in the chocolate chips and chunks with a wooden spoon or spatula.
    • Once those are folded in place your dough in the fridge for 30 minutes.
    • When chilling time is almost over line a large baking tray with parchment paper.
    • Remove the dough from the fridge. Then form 1 ½ tablespoon of dough into balls and place the lined baking sheet.
    • Cover with a plastic wrap and pop back into the fridge for 12-24 hours. This cooling time is mandatory to prevent cookies from over spreading.
    • When you ae ready to bake remove cookie dough balls from the fridge and leave at room temperature for 20 minutes.
    • Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Place cookie dough balls on lined baking sheets, 2 inches apart.
    • Bake for 10-12 minutes, or until the edges begin to turn golden brown. The center may look a bit soft but cookies will continue cooking outside the oven.
    • Remove from the oven and leave to cool on the baking sheet for 10 mins, then transfer on to a cooling rack to cool completely.

    Notes

    • Tip: You can use all chocolate chips or dark chocolate chunks if you prefer. Or cut back on some chocolate and add nuts!
    • Tip: You want to make your cookie balls before refrigerating because the dough will become hard and brittle once completely chilled.
    • Tip: It is essential to chill the dough for a minimum of 12 hours to prevent spreading when the cookies bake in the oven.
    • Tip: When you remove the cookies from the oven, you could press additional chocolate chips/chunks on to warm cookies for a nicer look.

    What is Brown Butter?

    Brown Butter is a technique used in baking that basically amps the flavors of your baked good. It is also known as beurre noisette. Brown Butter is the process of gently cooking butter at a low and slow heat so you do not burn the butter. Cooking your butter like this will give the butter a nice nutty flavor that enhances the dough or batter it is going in. Make sure the butter is cooled to tough before mixing in with your dough, and you also want to transfer out of the pan, as soon as possible to ensure the butter does not continue to cook in the pan. 

    My cookies came out flat:

    Many things can contribute to a flat cookie. Too much sugar or butter. or not enough flour can result in a flat cookie. This is why it is essential to chill your dough ahead of time. Chilling the dough will allow the fats and oils in the cookie to solidify so they will not spread too much during baking. Do not allow your cookies to get to room temperature when preparing to bake. It is best if they still go into the oven cool. 

    Storing the cookies:

    Using an air tight container, these cookies can be stored for about a week to 10 days. You could also use a zip lock baggie! You could also freeze these cookies. One they are fully cooled place them in a freezer safe container, and they can store in the freezer for close to 2 months.

    Can the dough be frozen?

    The dough can be frozen for up to 3 months. I would recommend making your dough balls, then wrapping individually in plastic wrap before storing in a freezer safe container or freezer zip lock bag. If freezing, when going to bake make sure you add about 1 to 2 minutes to the bake time if baking still frozen. 

    Nutrition

    Serving: 1cookieCalories: 196kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 82mgPotassium: 74mgFiber: 1gSugar: 14gVitamin A: 262IUCalcium: 21mgIron: 1mg
    Keyword Brown Butter Chocolate Chip Cookies
    Tried this recipe?Let us know how it was!

     

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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