I’ve recently experimented with Brown Butter Chocolate Chip Cookies, and they’ve quickly become a favorite of mine. The rich, nutty flavor of the browned butter adds a unique twist to the classic cookie that’s hard to resist. The chewy texture and balanced sweetness elevate them even further. If you’re curious about how to whip up this delightful treat, let’s explore the steps and tips that will make your baking experience truly satisfying.
What kind of recipe is it?
Brown Butter Chocolate Chip Cookies are a delightful twist on the classic treat, elevating the traditional chocolate chip cookie with the rich, nutty flavor of browned butter.
This recipe stands out for its chewy texture, deep caramel undertones, and the perfect balance of sweet and salty, making each bite irresistible.
It’s perfect for both beginner and experienced bakers looking to impress friends and family.
Ideal for cookie lovers and anyone seeking a comforting dessert, these cookies are a must-try for any occasion!
Preparation Time
| Detail | Description |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 15 minutes (plus cooling 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 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 2 1/4 cups |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Semi-sweet Chocolate Chips | 2 cups |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | To mix wet ingredients and dry ingredients separately. | Any large, sturdy bowls will work. |
| Measuring Cups (Dry and Liquid) | To accurately measure ingredients for consistency in the recipe. | Use a standard mug or a food scale. |
| Measuring Spoons | To measure small quantities of ingredients like baking soda and salt. | Use a tablespoon or teaspoon from your kitchen set. |
| Stand Mixer or Hand Mixer | To efficiently mix dough and incorporate air for a lighter texture. | A whisk or wooden spoon can be used, but it may take longer. |
| Rubber Spatula | To scrape down the sides of bowls and incorporate ingredients evenly. | A plastic spoon can serve the same purpose. |
| Wooden Spoon | To stir and mix ingredients by hand, especially in thicker doughs. | Any sturdy spoon will work. |
| Baking Sheets (2-3) | To bake the cookies evenly in the oven. | Use an oven-safe dish or cast-iron skillet if necessary. |
| Parchment Paper or Silicone Mats | To prevent cookies from sticking and to promote even baking. | Lightly greasing the baking sheets can work in a pinch. |
| Cookie Scoop or Spoon | To portion out the cookie dough evenly for uniform baking. | A regular spoon can be used to scoop out the dough. |
| Cooling Rack | To allow baked cookies to cool evenly and prevent sogginess. | A plate or countertop can be used; just be sure to space out the cookies. |
| Oven Thermometer | To ensure accurate oven temperature for proper baking. | Adjust baking time and watch cookies closely if a thermometer is unavailable. |
Cooking Steps
1. Gather and measure all ingredients: 200 g (1 cup) unsalted butter, 220 g (1 ¾ cups) all-purpose flour, 150 g (3/4 cup) brown sugar, 100 g (1/2 cup) granulated sugar, 1 large egg, 1 large egg yolk, 1 tsp vanilla extract, 1 tsp baking soda, 1/2 tsp salt, and 200 g (1 cup) semi-sweet chocolate chips.
2. Preheat the oven to 180 °C (350 °F) and adjust the oven rack to the center position. Line two baking sheets with parchment paper or silicone mats.
3. In a medium saucepan over medium heat, melt 200 g (1 cup) unsalted butter. Continually stir the butter until it foams and turns a medium brown color, emitting a nutty aroma, approximately 4-5 minutes. Remove from heat and let the brown butter cool slightly.
4. In a large mixing bowl, combine 220 g (1 ¾ cups) all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Whisk until thoroughly combined and set aside.
5. In another large mixing bowl, combine the browned butter (ensure it’s not too hot), 150 g (3/4 cup) brown sugar, and 100 g (1/2 cup) granulated sugar.
Using a stand mixer on medium speed, beat for about 2 minutes until the mixture is smooth and creamy.
6. Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract to the butter-sugar mixture. Continue mixing on medium speed for another 1-2 minutes until fully incorporated and slightly pale in color.
7. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should still be soft and slightly sticky.
Gently fold in 200 g (1 cup) semi-sweet chocolate chips with a rubber spatula until evenly distributed.
8. Use a cookie scoop or tablespoon to portion out about 60 g (1/4 cup) of dough for each cookie, placing them about 5 cm (2 inches) apart on the prepared baking sheets.
9. Bake in the preheated oven at 180 °C (350 °F) for 10-12 minutes, or until the edges are golden brown and the centers are just set but slightly soft, giving off a rich, caramel aroma.
10. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-10 minutes. The cookies will continue to firm up as they cool.
Transfer them to a cooling rack to cool completely, ideally 15-20 minutes for optimal texture.
Variations
- Nutty Brown Butter Cookies: Replace 100 g (1/2 cup) of all-purpose flour with 100 g (1 cup) finely ground walnuts or pecans for a rich nut flavor.
- Dark Chocolate Sea Salt Cookies: Substitute 200 g (1 cup) semi-sweet chocolate chips with dark chocolate chips and sprinkle sea salt on top before baking for a sophisticated flavor.
- Vegan Brown Butter Cookies: Use 200 g (1 cup) coconut oil as a replacement for butter,
1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of 1 large egg, and omit the egg yolk for a dairy-free, egg-free alternative.
- Gluten-Free Chocolate Chip Cookies: Swap 220 g (1 ¾ cups) all-purpose flour with a gluten-free all-purpose flour blend for a celiac-friendly version.
- Pumpkin Spice Chocolate Chip Cookies: Add 120 g (1/2 cup) of canned pumpkin puree and 1 tsp pumpkin pie spice to the wet ingredients for a seasonal twist.
- Coconut Macadamia Cookies: Replace 50 g (1/4 cup) of semi-sweet chocolate chips with chopped macadamia nuts and 50 g (1/2 cup) shredded coconut for a tropical flavor.
- Cinnamon Roll Inspired Cookies: Mix 2 tsp ground cinnamon into the flour mixture,
and swirl in a cinnamon-sugar mixture before baking for a delightful cinnamon roll effect.
– Microwave Single-Serve Cookie: Combine 50 g (1/4 cup) of the cookie dough and flatten it on a microwave-safe plate,
then cook on high for 40-60 seconds for a quick treat.
Tips on plating and presentation
Presenting your brown butter chocolate chip cookies beautifully can elevate their appeal, making them even more enticing.
I love using simple plating techniques like stacking a few cookies or placing them on a decorative plate.
Experimenting with different presentation styles—like adding a sprinkle of sea salt or a drizzle of caramel—can make a delightful difference, turning a tasty treat into a visual masterpiece!
What other dishes can I pair it with?
Although brown butter chocolate chip cookies are delectable on their own, they can shine even brighter when paired with certain dishes.
I love enjoying them alongside vanilla bean ice cream or a rich chocolate mousse. These cookie pairings elevate the dessert experience and create memorable moments.
You might also try them with fresh fruit for a delightful contrast in dessert options.
What drinks can I pair it with?
When I’m enjoying brown butter chocolate chip cookies, I love to pair them with a warm beverage that enhances their rich flavors.
A rich cup of coffee is perfect for coffee pairings, complementing the caramel notes beautifully.
If I’m in the mood for something more festive, a dessert cocktail, like an espresso martini, adds an exciting twist to this delicious treat.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, I often use whole wheat flour instead of all-purpose. Whole wheat has benefits like added nutrients, but it can change the texture. I find a mix of both offers the best balance for my recipes.
How Do I Store Leftover Cookies for Freshness?
I store leftover cookies in an airtight container or a cookie jar to keep them fresh. It really helps maintain their softness, and I’ve always found they last longer that way! Happy snacking!
What’s the Best Way to Freeze Cookie Dough?
To freeze cookie dough, I scoop it into balls, place them on a baking sheet, and freeze until firm. For thawing tips, I recommend letting them sit in the fridge overnight before baking.
Can I Add Nuts or Other Mix-Ins to the Recipe?
Absolutely, I love adding nuts or other mix-ins! I usually choose walnuts or pecans for flavor. Just be sure to adjust your mixing techniques, so everything blends evenly for a delicious treat. Enjoy experimenting!
How Do I Know When the Cookies Are Done Baking?
I know my cookies are done when they’re golden brown around the edges but still soft in the center. I rely on timing tips and color cues to get that perfect, chewy texture every time.