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brown butter chocolate chip cookie recipe

Brown Butter Chocolate Chip Cookies

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  • Author: Heather Mubarak
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 14 to 16 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


A sophisticated twist on the classic chocolate chip cookie. These brown butter chocolate chip cookies have buttery crisp edges, chewy, chocolatey centers and are filled with a rich, caramely deliciousness that only brown butter can deliver.


Units Scale
  • 1 cup (226 g) unsalted butter
  • 2 tablespoons water
  • 2 tablespooons nonfat dry milk powder
  • 2/3 cup (133 g) granulated sugar
  • 3/4 cup (150 g) light brown sugar, packed
  • 1 large egg, plus one egg yolk, room temperature
  • 2 teaspoons vanilla
  • 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 ounces chopped semi-sweet chocolate
  • 5 ounces semi-sweet or bittersweet chocolate chips
  • flakey sea salt, for sprinkling (optional)


  1. Melt the butter in a medium saucepan over medium heat. Stir every minute or so until fully melted.
  2. As the butter melts it will start to foam and you’ll want to stir it a bit more frequently while keeping one eye on the pan at all times. The butter can go from light golden to totally burnt in seconds so the pan does require a steady watch. As the butter begins to foam and bubble it will make a low crackling sound. Keep stirring and watch for golden brown bits to form in the pan.
  3. Once the butter turns a toasty brown color the crackling sound will stop and you’ll smell a toasted, nutty aroma that is heavenly. You’re looking for a golden brown, amber color in the center of the pan. Little bits of milk solids will fall to the bottom of the pan and grow darker the longer you leave the butter over the heat.
  4. Remove the pan from the stove top and carefully transfer the hot butter (and all the brown bits at the bottom of the pan) to a medium bowl.
  5. Set the bowl of brown butter over a larger second bowl filled with ice. Add two tablespoons of water and 2 tablespoons of non-fat dry milk powder. Whisk to combine. Let sit for 5 minutes.

  6. Begin whisking the brown butter vigorously. It will begin to return to a more solid state. Continue whisking for 4 to 5 minutes until the mixture thickens and resembles a thick paste.
  7. Add the light brown sugar and granulated sugar. Whisk to combine well, about 30 seconds.

  8. Add the vanilla and eggs, mixing until fully incorporated.
  9. Add the dry ingredients, folding the dough together using a large spatula or wooden spoon. Do not over mix. Stop when a few streaks of flour remain.
  10. Add the chopped chocolate and chips, folding together just until combined. The dough should be soft.

  11. Using a large cookie scoop, portion the dough into 2.5 ounce balls. Set on a parchment lined cookie sheet and chill for 3 hours or overnight.
  12. Bake the cookies at 350°F for 10 to 12 minutes or until the edges are set and the centers look slightly underbaked but not raw. Do not over bake.

  13. Remove the cookies from the oven and use a cookie cutter or the inside of a fork to carefully “scoot” the edges of the cookies toward the center so that the cookies are round and uniform in size. Allow to cool on the cookie sheet for 10 minutes before carefully transferring to a wire rack to cool completely. Sprinkle with flakey sea salt before serving if desired.






Store cookies tightly covered for up to 4 days.

May be frozen. Defrost at room temperature before serving.