Rating

Let me start this recipe by saying:

If you’re not a fan of soft, gooey, chewy, rich chocolate chip cookies then this isn’t the recipe for you. Do you love thin and crunchy chocolate chip cookies? Or super thick and cakey chocolate chip cookies? All delicious! But this recipe ain’t it! I’ll have to post those another day 😉

Now that we’ve got that out of the way…

These brown butter chocolate chip cookies are truly oh so good, and I’m not sure I’ll ever make chocolate chips cookies without brown butter ever again. I hope you’ll give them a try and let me know what you think!

A few recipe notes – if you’ve never browned butter before – no worries! It is not difficult at all. You simply melt the butter over medium heat and continue to cook until the butter has browned. Be careful not to cook on too high of heat, which will result in burnt butter! You should stir your butter occasionally while browning. You will have small flecks of brown in the butter mixture as well – this is cooked milk fat and you want to make sure you get all that tastiness in your cookie dough! Scrape your brown butter well into your mixing bowl.

Brown butter can be subbed anytime a recipe calls for melted butter. It adds a nutty caramel flavor to your desserts and really changes up the flavor profile! This is one of my favorite ways to elevate any recipe.

Can I freeze this dough?

Yes, yes, yes! This is one of my favorite cookies to keep on hand in the freezer. I like to scoop my cookies and freeze in individual cookies on the baking sheet before transferring them to a freezer bag. This way I can grab however many cookies I want when the craving hits. Fresh brown butter chocolate chip cookies on a Tuesday afternoon? Why not?

*Brown Butter Chocolate Chip Cookies, topped with extra chocolate chips. This is a crowd -pleaser!*

Let’s get to baking!

Ingredients

-1 cup butter, browned

-3/4 cup granulated sugar

-3/4 cup brown sugar

-1 egg

-1 tbsp vanilla extract

-2 tbsp milk

-1 tsp baking soda

-1 tsp cornstarch

-1/2 tsp salt

-2 1/4 cups flour

-1.5 cups semi-sweet chocolate chips, plus a few extra for topping!

Instructions

Allow brown butter to cool for about 10 minutes before using. Preheat oven to 350 degrees.
Cream together brown butter with sugars.
Add egg, vanilla, & milk; mix until combined.
Mix your dry ingredients together in a separate bowl and add them into your butter and sugar mixture. Mix until just combined. Do not overmix! Overmixing can cause cookies to become dense and flat when baking.
Fold in your chocolate chips.
Scoop onto your cookie sheet. I like to add a few extra chocolate chips to the top! It makes them look pretty after baking. Bake for 7-8 minutes. These cookies will look under-baked when you first pull them out of the oven – trust the process! They will continue to cook a little and set as they rest on the pan.
Allow them to rest for 10 minutes before transferring them to a wire cooling rack.

*Brown Butter Chocolate Chip Cookies – hand model credit: Emerson <3*

Enjoy warm, with ice cream, the next morning with coffee- you name it! This is one of my favorite recipes I’ve developed and I’m so excited for you to try it! Be sure to come back and let me know what you think.