These brown butter chocolate chip cookies are simply the best chocolate chip cookies you’ll ever have! They have a nutty flavour, crispy edges and a gooey centre! The BEST (IMO)!
Monday means new recipe day! The one thing I’ve been baking since I was a little girl (and never got tired of) are chocolate chip cookies. I absolutely love chocolate chip cookies, cannot resist them, especially when they are fresh out of the oven and a little under-baked in the middle. My mouth is watering just thinking about it! (Or maybe it’s watering thinking about the cookie dough because who doesn’t eat a spoon or two (or three) of cookie dough while making cookies 🤷♀️.)
Chocolate chip cookies are the one baked-good that everybody loves, which means they are the perfect treat to bring to parties, gift to a friend, make for your SO or just for yourself. These brown butter chocolate chip cookies are definitely a crowd pleaser and will have your friends begging for more!
WHAT IS THE KEY INGREDIENT TO THESE CHOCOLATE CHIP COOKIES?
The secret ingredient to these delicious cookies is brown butter. Brown butter is just melted butter dehydrated and in which the milk solids have browned.A few years ago, I found several recipes (chocolate chip cookies, buttercream, cakes…) that used brown butter and the nutty/toffee/caramel taste from it was a game changer for me!
To make brown butter, you simply melt butter in a pan over medium heat. Once the butter is fully melted, it will start bubbling. Using a whisk or spatula you’ll want to be constantly stirring. After the bubbling stage, the butter will start foaming. When you start smelling the nutty flavour and notice the milk solids at the bottom of the pan brown turn dark, remove the pan from the heat and continue stirring for a minute or two. Transfer the brown butter with all the milk solids into a heat proof container and let it cool. That’s it!
WHAT OTHER INGREDIENTS DO YOU NEED FOR THESE BROWN BUTTER CHOCOLATE CHIP COOKIES?
- Granulated and dark brown sugar: I used a higher ration of brown sugar over granulated sugar to get crispy edges and soft centres. In this recipe, I used dark brown sugar over light brown sugar for a more pronounced molasses flavour.
- Eggs: you will need 2 eggs at room temperature.
- Vanilla extract: the vanilla extract balances so well with the toffee flavour of the cookies.
- Flour: I used all-purpose flour for this recipe and have not tried any other flours, so I wouldn’t recommend any substitutions.
- Baking soda
- Salt
- Semi-sweet chocolate: you can use chocolate chips or chop a chocolate bar. I like the convenience of chocolate chips but if you want puddles of chocolate like on the pictures, use chopped chocolate! Pro-tip: bang the pan a bit when it comes out of the even to spread the melted chocolate.
IMPORTANT TIP: CHILL THE COOKIE DOUGH
While the recipe is fairly simple, you will need some patience before eating your brown butter chocolate chip cookies. A crucial step to this recipe is to chill the dough overnight (or at least 3 hours). The chilling time gives time for the flavours to develop and obtain a tasty cookie! Trust me it’s worth the wait!
more chilling time = more nutty/caramel-y flavours
FOR MORE DELICIOUS COOKIE RECIPES, CHECK OUT MY:
- Triple Chocolate Chip Cookies
- Banana Oat Breakfast Cookies with Chocolate Chips
- Soft and Chewy M&M’s Cookies
- The Best Soft and Chewy Brownie Cookies
If you make these brown butter chocolate chip cookies , leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!
Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies will not disappoint you! They are the perfect cookies with a nutty flavour, crispy edges and gooey centres!
Notes
If you have room in your fridge, I'd recommend scooping the dough before chilling it overnight. Simply place the cookie dough balls on a baking sheet and wrap it with plastic wrap.
A medium size ice cream scoop will give you exactly 1 1/2 tbsp of dough.
If you want to freeze the dough, scoop out the dough into balls and freeze them individually wrapped in plastic wrap. Then place them all in a large freezer bag.
Ingredients
- 1 cup unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
Instructions
- Brown butter: in a saucepan, melt the butter on medium heat. Once fully melted, let the butter bubble and foam. I like to stir the butter with a spatula during the process to make sure the milk solids don't stick at the bottom of the pan and burn. Once the butter has a golden brown colour and nutty smell, pour it (with the brown bits too), remove it from the heat and stir for another minute. Then transfer it into a heat-proof dish and let it cool.
- In a small bowl, combine the flour, baking soda and salt. Set aside.
- When the brown butter is cold, mix in both sugars.
- Add the eggs one by one, followed by the vanilla extract.
- Combine the dry ingredients to the wet mixture.
- Fold in the chocolate chips in the dough, and chill the dough overnight (if you are impatient I'd recommend chilling it for at least 3 hours still).
- The next day, preheat you oven to 375F, line a baking sheet with parchment paper and take the dough out of the fridge so it has time to soften a bit.
- Scoop ~1 1/2 tbsp balls of cookie dough on the sheet and bake them in the oven for 10 minutes (you'll want the centres to look a little under baked).
- Let the cookies sit on the sheet for a minute before transferring them to a cooling rack.
This post was originally published on October 29th 2018, and has now been updated.
This is my all time FAVORITE chocolate chip cookie recipe!! I’ve been using the same recipe for over a year now and everyone who tries the cookies loves them.
I even use the base of this recipe to make other types of cookies (christmas cookies, white chocolate chip, pecan, etc). It’s literally the best one! Totally adding this recipe to my family cookbook.
Thank you Kate! I’m so happy to hear that this recipe is now your go-to 🙂 I definitely need to try the pecan idea!
Kate just shared this recipe and I can’t wait to try it! Sounds amazing.