When I think about cookies, the brown butter chocolate chip cookie always catches my attention. Its rich, nutty flavor transforms a classic treat into something extraordinary. The process of browning the butter adds a depth that’s hard to resist. If you’re curious about how to achieve that perfect balance of chewy and crispy, stick around. There’s a bit more to this recipe than meets the eye.
What kind of recipe is it?
Brown Butter Chocolate Chip Cookies are a delightful twist on the classic favorite, combining rich, nutty flavors from browned butter with the sweetness of gooey chocolate chips.
This recipe is special because the browning process elevates the cookie’s flavor profile, giving it depth and complexity.
Ideal for baking enthusiasts and cookie lovers alike, these treats are perfect for any occasion, from casual gatherings to special celebrations.
They’re sure to impress family and friends with their delectable taste and enticing aroma.
Preparation Time
| Detail | Description |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 15 minutes (plus 30 minutes chilling time) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 3/4 cup |
| Large eggs | 2 |
| Pure vanilla extract | 2 teaspoons |
| All-purpose flour | 2 1/4 cups |
| Baking soda | 1 teaspoon |
| Sea salt | 1/2 teaspoon |
| Semi-sweet chocolate chips | 2 cups |
This table includes all the necessary ingredients for making Brown Butter Chocolate Chip Cookies, along with their respective quantities.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | Used to mix ingredients together and separate wet and dry components. | Any large bowl or container can work. |
| Measuring Cups (Dry and Liquid) | Ensures accurate measurements of ingredients for consistency. | Use a standard cup or a mason jar for liquid. |
| Measuring Spoons | For measuring smaller quantities of ingredients like baking soda and salt. | Use a regular tablespoon if needed. |
| Stand Mixer or Hand Mixer | Mixes ingredients thoroughly and efficiently, especially for creaming butter and sugars. | A whisk or fork can work, but requires more effort. |
| Rubber Spatula | Useful for scraping down the sides of the bowl to ensure all ingredients are mixed in. | A wooden spoon can serve a similar purpose. |
| Wooden Spoon | Ideal for stirring and incorporating dry ingredients into wet mixtures. | A sturdy plastic spoon can also be used. |
| Baking Sheets (2-3) | Used for placing cookie dough to bake evenly in the oven. | Use any flat baking tray as an alternative, though it may affect baking time. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to the baking sheet and ensures even baking. | Greasing the baking sheet can work, but may be messier. |
| Cookie Scoop or Spoon | Provides uniform size for cookies, ensuring even baking. | Simply use a tablespoon for dropping cookie dough. |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing sogginess. | You can use the back of a baking sheet or a wire rack from other kitchen equipment. |
| Oven Thermometer | Ensures that the oven temperature is accurate for optimal baking. | If you don’t have one, preheat the oven and check with the old “oven spring” method by baking a test cookie. |
Cooking Steps
1. Mise en Place: Gather all ingredients: 115 g (1/2 cup) unsalted butter, 150 g (3/4 cup) packed brown sugar, 75 g (1/2 cup) granulated sugar, 1 large egg, 5 ml (1 teaspoon) vanilla extract, 180 g (1 ½ cups) all-purpose flour, 5 g (1 teaspoon) baking soda, 2 g (1/2 teaspoon) salt, and 200 g (1 cup) semi-sweet chocolate chips. Measure and set aside.
2. Preheat Oven: Set the oven temperature to 180 °C (350 °F). Position the oven rack in the middle.
3. Prepare Baking Sheets: Line 2-3 baking sheets with parchment paper or silicone mats for easy cookie removal.
4. Brown the Butter: In a medium saucepan over medium heat, melt 115 g (1/2 cup) unsalted butter. Stir continuously until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
Remove from heat and allow to cool slightly.
5. Mix Sugars: In a large mixing bowl, combine the browned butter with 150 g (3/4 cup) packed brown sugar and 75 g (1/2 cup) granulated sugar. Use a stand mixer on medium speed (or a hand mixer) to mix for about 1-2 minutes until well combined.
6. Add Egg and Vanilla: Add 1 large egg and 5 ml (1 teaspoon) vanilla extract to the sugar mixture. Beat on medium speed for another 1-2 minutes until the mixture is light in color and fluffy.
7. Combine Dry Ingredients: In a separate bowl, whisk together 180 g (1 ½ cups) all-purpose flour, 5 g (1 teaspoon) baking soda, and 2 g (1/2 teaspoon) salt.
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
8. Incorporate Chocolate Chips: Gently fold in 200 g (1 cup) semi-sweet chocolate chips using a rubber spatula until evenly distributed.
9. Scoop Dough: Use a cookie scoop or spoon to drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
10. Bake Cookies: Place the baking sheets in the preheated oven. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
Cookies should smell aromatic and look just set.
11. Rest Cookies: Remove the baking sheets from the oven and let the cookies rest on the sheets for about 5 minutes, allowing them to firm up slightly.
12. Cool Cookies: Transfer the cookies to a cooling rack using a spatula. Let them cool completely before serving or storing.
13. Carryover Cooking: Keep in mind that cookies will continue to cook slightly from residual heat during the resting stage.
Enjoy your delicious Brown Butter Chocolate Chip Cookies!
Variations
- Nutty Surprise: Add 100 g (3/4 cup) chopped nuts like walnuts or pecans for extra crunch and flavor.
- Cocoa Twist: Substitute 30 g (1/4 cup) of all-purpose flour with unsweetened cocoa powder for a chocolatey version.
- Dairy-Free Delight: Replace unsalted butter with 115 g (1/2 cup) coconut oil and use dairy-free chocolate chips for a vegan option.
- Gluten-Free Goodness: Use a gluten-free all-purpose flour blend (like 180 g; 1 ½ cups) and ensure that chocolate chips are gluten-free for a gluten-free adaptation.
- Seasonal Spice: Incorporate 5 g (1 teaspoon) of pumpkin spice or cinnamon for a cozy fall flavor profile.
- Salted Caramel Variant: Mix in 100 g (1/2 cup) caramel bits and sprinkle flaky sea salt on top before baking for a sweet-salty bite.
- Citrus Burst: Add the zest of one orange or lemon for a bright, refreshing flavor twist.
- Chilled Cookies: Prepare the dough, then chill in the refrigerator for 30 minutes before scooping and baking to create a thicker, chewy cookie.
Tips on plating and presentation
After exploring some delicious variations for your brown butter chocolate chip cookies, it’s time to focus on making them visually appealing when serving.
For great plating techniques, consider stacking a few cookies on a rustic wooden cutting board or using a decorative plate.
To elevate your presentation, sprinkle a pinch of sea salt on top or add a scoop of vanilla ice cream alongside. Enjoy!
What other dishes can I pair it with?
While brown butter chocolate chip cookies are delightful on their own, they pair wonderfully with a variety of dishes.
I love serving them alongside vanilla ice cream for a classic dessert pairing.
Also, try contrasting their nutty sweetness with a tart fruit salad—those flavor combinations really pop.
You can even enjoy them with a warm slice of pie for a cozy treat!
What drinks can I pair it with?
Pairing brown butter chocolate chip cookies with the right drinks can elevate your snack experience. I love enjoying them with a rich cup of coffee; the coffee pairings really enhance those nutty flavors.
If you’re looking for something different, try almond or oat milk alternatives—both add a creamy touch that perfectly complements the sweetness of the cookies. Enjoy the delightful balance!
Frequently Asked Questions
Can I Substitute Brown Butter With Regular Butter?
Yes, you can substitute brown butter with regular butter, but you’ll miss that deep, nutty flavor. For a baking alternative, try adding a little extra vanilla to enhance the butter flavor in your recipe.
How Can I Store Leftover Cookies?
I usually store leftover cookies in an airtight container at room temperature. For preserving freshness, I separate layers with parchment paper, ensuring they stay soft and delicious for days. Trust me, it works wonders!
What’s the Best Way to Freeze Cookie Dough?
To freeze cookie dough, I portion it into balls, place them on a baking sheet to firm up, then transfer them to a freezer bag. This freezing technique keeps them fresh for baking anytime I want!
Can I Use Gluten-Free Flour for This Recipe?
Yes, I can use gluten-free flour for this recipe. I’ve tried various gluten-free options and flour alternatives, and they’ve worked well. Just make sure to adjust the ratios for the best texture in your cookies!
How Do I Make the Cookies Chewier or Crispier?
To achieve a chewy texture, I use more brown sugar and slightly underbake the cookies. For crispy edges, I increase the baking time and maybe reduce the brown sugar. Experiment and enjoy the outcome!