There is something undeniably special about the smell of butter browning on the stove. It starts as a simple melting process. Then it transforms into a nutty and aromatic base that changes everything. If you have been looking for Brown Butter Chocolate Chip Cookies that come together fast, you are in the right place.
This recipe does not require a stand mixer. You do not even need an electric hand mixer. It is a true one-pot wonder that minimizes cleanup while maximizing flavor. The best part is that there is absolutely no dough chilling time required. You can go from craving cookies to eating them in less than an hour.
Many people find the idea of browning butter intimidating. Honestly, it is much simpler than it sounds. Once you try it, you might never go back to plain melted butter again. The depth of flavor it adds to these Brown Butter Chocolate Chip Cookies is unmatched. It balances the sweetness of the sugar and the richness of the chocolate.
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Why You’ll Love This Recipe
You are going to love how straightforward this method is. Most Brown Butter Cookie Recipes ask you to wait hours for the dough to chill in the fridge. This one is designed for immediate gratification. You mix the dough, scoop it, and bake it right away.
The texture is another huge selling point. These cookies have that sought-after combination of textures. The edges are golden and slightly crisp, while the centers remain soft and chewy. The brown butter adds a savory toffee note that pairs beautifully with semi-sweet chocolate.
We also use salted butter here. This might surprise some bakers who strictly use unsalted butter. However, the salt in the butter caramelizes along with the milk solids. It creates a deeper savory layer that highlights the sweetness of the Brown Sugar Cookies Chocolate Chip profile.
Finally, this is a budget-friendly recipe. You do not need fancy equipment or hard-to-find ingredients. Everything you need is likely already in your pantry. It is accessible for beginners but yields results that taste like they came from a high-end bakery.
Ingredients
To make these Brown Butter Chocolate Chip Cookies, you will need the following simple ingredients. The quality of your butter and chocolate will make a big difference in the final taste.
- 1 cup salted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- Optional: Flaked sea salt for sprinkling
Step-By-Step Instructions
Making these Easy Brown Butter Chocolate Chip Cookies is a fun process. The most important part is keeping an eye on the butter so it does not burn. Follow these steps for the best results.
Step 1: Brown the Butter
Place a medium saucepan (about 7-quart capacity) over medium heat. Add the salted butter and let it melt completely. Once it starts boiling, you need to pay close attention. Swirl the pan occasionally or stir constantly with a heat-proof spoon.
The butter will go through a foamy phase. This is normal. It will bubble up and make a crackling sound as the water evaporates. Keep cooking until the foam subsides slightly and you see the milk solids turning a deep amber color at the bottom. It should smell nutty and rich.
Step 2: Cool the Butter
Remove the pan from the heat immediately to stop the cooking process. If you leave it on the burner, the residual heat might burn the solids. Allow the butter to cool in the pan or a large heat-safe bowl for about 20 minutes. It needs to be cool enough that it will not scramble the eggs when you add them later.
Step 3: Preheat and Prep
While your beautiful amber butter is cooling down, preheat your oven to 350°F. This is the standard temperature for most Brown Butter Cookie Recipes as it ensures even baking. Line a large baking sheet with parchment paper and set it aside.
Step 4: Mix Wet Ingredients
Once the butter has cooled, add the light brown sugar and granulated sugar directly into the pot. Add the eggs, vanilla extract, baking soda, and coarse sea salt. You do not need a mixer for this.
Use a rubber spatula or a sturdy wooden spoon to stir everything together. Mix until the mixture is glossy and smooth. The sugars should be well combined with the butter and eggs.
Step 5: Add Flour and Chocolate
Gradually stir in the all-purpose flour. Mix just until the dough comes together and you no longer see streaks of dry flour. Be careful not to overmix at this stage, or the cookies can become tough.
Finally, fold in the semi-sweet chocolate chips. Make sure they are evenly distributed throughout the dough so every bite has plenty of chocolate.
Step 6: Scoop and Bake
Use a large cookie scoop (about 3 tablespoons in size) to portion the dough. Place the dough balls onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes. You are looking for edges that are lightly golden brown. The centers should look just set but still soft. They will continue to cook slightly on the hot pan after you take them out.
Step 7: Cool and Serve
Remove the baking sheet from the oven. Let the cookies cool on the baking sheet for 5 minutes. This step is crucial for them to firm up so they do not fall apart when you move them.
Transfer the cookies to a wire rack to cool completely. If you want an extra touch of bakery flair, sprinkle a small amount of flaked sea salt on top while they are still warm.
How To Store Leftovers
If you somehow have leftovers of these Brown Butter Chocolate Chip Cookies, you can keep them fresh easily. Store the baked cookies in an airtight container at room temperature. They will stay soft and delicious for up to 3 days.
You can also freeze the baked cookies. Place them in a freezer-safe bag or container. They will last for up to 30 days. When you want a treat, just let one thaw on the counter for a few minutes.
For the freshest taste later, you can freeze the unbaked dough balls. Scoop the dough onto a tray and freeze until solid, then transfer to a bag. When you want fresh Brown Sugar Cookies Chocolate Chip style treats, bake them directly from frozen. You may need to add an extra minute or two to the baking time.
Tips
Browning butter can go from amber to burnt very quickly. Do not walk away from the stove. Watch the color and smell the aroma. Once it smells like toasted nuts, it is ready.
Use a light-colored pan if you have one. It is much easier to see the color change of the milk solids in a stainless steel or white pan than in a dark nonstick pan. This helps prevent burning.
Measuring flour correctly is vital for texture. Avoid scooping the measuring cup directly into the flour bag, as this packs it down. Instead, spoon the flour into the cup and level it off with a flat edge.
If your cookies come out of the oven looking a little misshapen, do not worry. You can use a large round cookie cutter or a glass. Place it over the hot cookie on the baking sheet and gently scoot it in a circular motion to reshape the edges.
Room temperature ingredients usually mix better, but since we are melting the butter, the temperature of the eggs matters less here. Just make sure the butter has cooled enough so you do not accidentally cook the eggs upon contact.
These Brown Butter Chocolate Chip Cookies rely on brown sugar for moisture. Make sure your brown sugar is fresh and soft. If it is hard and clumpy, it will not mix well into the butter base.
Conclusion
Making delicious homemade treats does not have to be complicated. These Brown Butter Chocolate Chip Cookies prove that a few simple techniques can create amazing flavor. The nutty aroma of the butter combined with rich chocolate makes for a truly memorable dessert.
Whether you are new to baking or a seasoned pro, this recipe is a reliable choice. It is fast, easy, and always a crowd-pleaser. We hope you enjoy making and eating them as much as we do.
FAQ
Can I Use Unsalted Butter Instead?
Yes, you can use unsalted butter if that is what you have. However, you should increase the added sea salt to about 1 1/4 teaspoons to compensate. The salted butter in this recipe helps balance the sweetness of the Brown Sugar Cookies Chocolate Chip dough.
Why Are My Cookies Flat?
Flat cookies often happen if the butter was too hot when the sugars were added. If the butter is hot, it melts the sugar too fast. Make sure to let the brown butter cool for the full 20 minutes before mixing.
Can I Double This Recipe?
Absolutely. You can double the ingredients to make a larger batch. Just make sure you use a pot large enough to brown two cups of butter safely without it boiling over.
Do I Need To Chill The Dough?
No, you do not. One of the best things about these Easy Brown Butter Chocolate Chip Cookies is that they are designed to be baked immediately. Chilling the dough might actually make them too thick since the butter solidifies again.
Can I Add Nuts?
Yes, adding walnuts or pecans is a great idea. The nuts complement the toasted flavor of the brown butter. You can add about 1/2 cup of chopped nuts when you add the chocolate chips.
Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are a fast, one-pot delight. With nutty browned butter, rich chocolate, and a perfect chewy-crisp texture, they’re ready to enjoy in under an hour with no chilling needed.
Requirements
Ingredients
Instructions
- Brown the Butter: Place a medium saucepan (about 7-quart capacity) over medium heat. Add the salted butter and let it melt completely. Once it starts boiling, you need to pay close attention. Swirl the pan occasionally or stir constantly with a heat-proof spoon. Cook until foam subsides, milk solids turn deep amber, and it smells nutty and rich.
- Cool the Butter: Remove the pan from heat immediately. Allow the butter to cool in the pan or a large heat-safe bowl for about 20 minutes to prevent scrambling eggs.
- Preheat and Prep: While butter cools, preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Mix Wet Ingredients: Once butter has cooled, add light brown sugar, granulated sugar, eggs, vanilla extract, baking soda, and coarse sea salt to the pot. Stir with a rubber spatula or wooden spoon until glossy and smooth.
- Add Flour and Chocolate: Gradually stir in all-purpose flour until just combined, avoiding overmixing. Fold in semi-sweet chocolate chips until evenly distributed.
- Scoop and Bake: Use a large cookie scoop (about 3 tablespoons) to portion dough onto the lined baking sheet, spacing 2 inches apart. Bake for 10 to 12 minutes until edges are lightly golden and centers are set but soft.
- Cool and Serve: Remove from oven. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle flaked sea salt on warm cookies.
Notes
Browning butter can go from amber to burnt quickly, so do not walk away from the stove. Watch the color and smell for a toasted nut aroma.
Use a light-colored pan (stainless steel or white) to easily see the milk solids change color and prevent burning.
Measure flour correctly by spooning it into the cup and leveling off with a flat edge to avoid packing.
For misshapen cookies, use a large round cookie cutter or glass to gently reshape hot cookies on the baking sheet.
While room temperature ingredients are often key, with melted butter here, egg temperature matters less, but ensure butter is cool enough to not cook the eggs.
Ensure your light brown sugar is fresh and soft for proper mixing and moisture.
Nutrition
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