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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!
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
  • 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
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