There is something special about the smell of butter melting on the stove. It starts as a simple scent of dairy. Then it changes. It becomes rich and nutty. That aroma is the heart of these Brown Butter Chocolate Chip Cookies. If you have been looking for a way to bring a new depth of flavor to your baking, this recipe is the answer. It takes the classic cookie we all know and adds a layer of sophistication that is hard to beat.
I remember the first time I tried browning butter. I was nervous about burning it. But once you see those little milk solids turn golden, you realize how easy it is. The result is a flavor that tastes like toasted hazelnuts or caramel. When you mix that liquid gold into a cookie dough, you get Buttery Chocolate Chip Cookies that are soft, chewy, and incredibly flavorful. Let’s get baking.
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Why You’ll Love This Recipe
You might be wondering if browning butter is worth the extra step. The answer is a resounding yes. The process transforms simple ingredients into something memorable. The nutty notes from the butter pair delightfully with the deep sweetness of dark brown sugar. This combination creates a rich base that stands out among other **Brown Butter Cookie Recipes**.
Texture is everything in a cookie. These cookies strike a lovely balance. The edges get crisp and golden while the centers stay soft and tender. We use chopped chocolate wafers instead of standard chips. This creates luxurious pools of melted chocolate in every bite. It is a small change that makes a big difference in the eating experience.
Ingredients
To make these delicious **Brown Butter Chocolate Chip Cookies**, you will need the following items. We recommend measuring your ingredients carefully for the best results.
- 1 cup (2 sticks; 227 g) unsalted butter
- 2 cups (250 g) all purpose flour
- 1 tsp baking soda
- 3/4 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
- 1 cup (packed; 215 g) dark brown sugar
- 1/3 cup (73 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1.4 oz (80 g total) chocolate toffee bars (preferably Skor), chopped into quarter inch pieces
- 1 1/2 cups (216 g) chocolate wafers (disks, pistoles, fèves; preferably 72 percent cacao)
- Flaky sea salt
The choice of chocolate matters here. Chocolate wafers melt better than chips because they contain more cocoa butter. This gives you those lovely puddles. If you cannot find wafers, a chopped high quality chocolate bar works well too.
We use both dark brown sugar and granulated sugar. The dark brown sugar has more molasses. This adds moisture and a deeper flavor that complements the butter. The granulated sugar helps the edges crisp up.
Step-By-Step Instructions
Follow these steps to create your own batch of **Brown Butter Chocolate Chip Cookies**. Take your time with the butter and the resting period.
Step 1: Brown the Butter
Start by placing 1 cup of unsalted butter in a medium saucepan. Turn the heat to medium. You need to stir it often. Watch as it melts and then begins to foam. This is normal. After about 5 to 8 minutes, the foam will subside slightly, and you will see brown specks at the bottom. It will smell intensely nutty. Immediately scrape the butter into a large bowl. Let it cool until it feels like a warm bath. This usually takes about 10 minutes.
Step 2: Whisk Dry Ingredients
While the butter is cooling, grab a medium bowl. Whisk together 2 cups of all purpose flour, 1 teaspoon of baking soda, and your kosher salt. Ensure there are no lumps in the flour. Set this bowl aside for a moment.
Step 3: Make the Dough
Go back to your bowl of cooled brown butter. Add 1 cup of packed dark brown sugar and 1/3 cup of granulated sugar. Use an electric mixer on medium speed to beat this mixture. It should take about 1 minute to incorporate. Next, add the 2 large eggs and 2 teaspoons of vanilla extract. Turn the speed up to medium high. Beat until the mixture lightens in color and starts to thicken. This adds air and structure. Turn the mixer to low and add the dry ingredients. Beat just until combined.
Step 4: Add Mix Ins and Rest
Now for the fun part. Mix in the chopped chocolate toffee bars and the chocolate wafers. Use a wooden spoon or rubber spatula for this. The dough will look very loose right now. Do not worry. Let the dough sit in the mixing bowl at room temperature for at least 30 minutes. This allows the flour to hydrate fully. The dough will thicken significantly as it sits.
Step 5: Scoop and Bake
Preheat your oven to 375 degrees. Place a rack in the middle position. Line a baking sheet with parchment paper. Use a 1 oz ice cream scoop to portion out balls of dough. Place them about 3 inches apart on the sheet. Do not flatten them. Sprinkle each ball with flaky sea salt. Bake for 9 to 11 minutes. The edges should be golden brown and firm, but the centers should still look soft. Let them cool on the baking sheet for 10 minutes before moving to a wire rack.
How To Store Leftovers
If you manage to have any **Brown Butter Chocolate Chip Cookies** left over, storing them correctly keeps them fresh. Place fully cooled cookies in an airtight container. They will stay fresh at room temperature for about 3 days. To keep them soft, you can place a slice of white bread in the container with them.
You can also freeze the baked cookies. Place them in a freezer safe bag or container. They will last for up to a month. When you want a treat, just let one thaw on the counter for a few minutes. They taste surprisingly good cold too.
For the freshest taste, freeze the dough balls before baking. Scoop the dough onto a tray and freeze until solid. Then transfer the balls to a bag. You can bake them straight from the freezer. Just add an extra minute or two to the baking time. This way, you can have fresh cookies on demand.
Tips
Browning butter can go from perfect to burnt very quickly. We sometimes call mistakes **Burnt Butter Chocolate Chip Cookies**, but that is not the goal. Use a light colored saucepan if you have one. This makes it easier to see the color change of the milk solids at the bottom of the pan. If you use a dark pan, rely heavily on your sense of smell.
Do not skip the resting time. The 30 minute rest allows the flour to absorb the moisture from the eggs and butter. This is crucial for texture. If you bake the dough immediately, the cookies will spread too much and be thin. The rest creates that chewy center we all love.
Use room temperature eggs. Cold eggs can shock the warm butter and cause it to seize up. If you forgot to take your eggs out, place them in a bowl of warm water for 5 minutes. This brings them to the right temperature quickly and safely.
Investing in an oven thermometer is a great idea. Home ovens can vary by up to 25 degrees. Baking these at the correct temperature ensures the edges crisp up before the center dries out. If your oven is too cool, they will spread into puddles.
Finally, quality ingredients make a difference. Since butter is the main flavor profile, use a good brand of unsalted butter. The same goes for the chocolate. Higher cocoa percentages, like 72 percent, provide a nice contrast to the sweet toffee and sugar dough.
Conclusion
These **Brown Butter Chocolate Chip Cookies** are a wonderful addition to any home baker’s repertoire. They are comforting yet impressive. The mix of textures and the depth of flavor make them a hit with everyone who tries them. Whether you are baking for a holiday, a party, or just a Tuesday night, these cookies deliver joy.
We hope you enjoy making them as much as you enjoy eating them. The process of browning the butter adds a touch of craft to a simple recipe. So grab your ingredients and fill your kitchen with that amazing nutty aroma. Happy baking!
FAQ
Can I Make This Gluten Free?
Yes, you can adapt this recipe. Replace the all purpose flour with a high quality gluten free 1 to 1 baking flour blend. Make sure the blend contains xanthan gum. The texture might change slightly, but the flavor of the **Brown Butter Chocolate Chip Cookies** will still be delicious.
Why Did My Cookies Spread Too Much?
Spreading often happens if the dough was not rested long enough. The flour needs time to hydrate. Another reason could be that the butter was too hot when you added the sugars. Ensure the butter cools to a warm bath temperature before mixing.
Can I Skip the Toffee Bits?
You can skip the toffee if you prefer strictly chocolate. However, the toffee adds a unique crunch and enhances the buttery flavor. If you remove it, you might want to add a few more chocolate wafers to balance the dough ratio.
What If I Only Have Salted Butter?
You can use salted butter if that is all you have. If you do, reduce the added kosher salt in the recipe to 1/4 teaspoon. This ensures the cookies do not become too salty. The result will be very similar to our **Salted Brown Butter Chocolate Chip** profile.
Brown Butter Chocolate Chip Cookies
Indulge in these rich Brown Butter Chocolate Chip Cookies, featuring nutty browned butter, dark brown sugar, and pools of melted chocolate wafers. With crisp edges and chewy centers, topped with flaky sea salt, they are a comforting yet sophisticated treat.
Requirements
Ingredients
Instructions
- Start by placing 1 cup of unsalted butter in a medium saucepan. Turn the heat to medium, stirring often. Watch as it melts and foams. After 5 to 8 minutes, the foam will subside, and brown specks will appear at the bottom. It will smell intensely nutty. Immediately scrape the butter into a large bowl and let it cool until it feels like a warm bath (about 10 minutes).
- While the butter cools, whisk together 2 cups of all purpose flour, 1 teaspoon of baking soda, and your kosher salt in a medium bowl until no lumps remain.
- To the cooled brown butter, add 1 cup of packed dark brown sugar and 1/3 cup of granulated sugar. Beat with an electric mixer on medium speed for about 1 minute. Add 2 large eggs and 2 teaspoons of vanilla extract, then beat on medium-high until the mixture lightens and thickens. Turn the mixer to low and add the dry ingredients, beating just until combined.
- Mix in the chopped chocolate toffee bars and chocolate wafers using a wooden spoon or rubber spatula. Let the dough sit in the mixing bowl at room temperature for at least 30 minutes to allow the flour to hydrate and the dough to thicken.
- Preheat your oven to 375 degrees F (190 C) with a rack in the middle position. Line a baking sheet with parchment paper. Use a 1 oz ice cream scoop to portion out balls of dough, placing them about 3 inches apart. Do not flatten. Sprinkle each ball with flaky sea salt. Bake for 9 to 11 minutes until the edges are golden brown and firm, but the centers still look soft. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Store fully cooled cookies in an airtight container at room temperature for about 3 days. Add a slice of white bread to keep them soft.
Baked cookies can be frozen for up to a month in a freezer-safe bag.
Freeze dough balls on a tray until solid, then transfer to a bag. Bake from frozen, adding an extra minute or two.
Use a light-colored saucepan for browning butter to easily see color change.
Do not skip the 30-minute dough rest for chewy centers and to prevent spreading.
Use room temperature eggs to prevent butter from seizing. Place cold eggs in warm water for 5 minutes.
An oven thermometer is recommended as oven temperatures can vary.
Quality unsalted butter and high-cocoa chocolate wafers (like 72% cacao) make a difference.
Nutrition
Calories
Sugar
Fat
Carbs
