Get ready for the most flavorful cookies. These Brown Butter Chocolate Chip Cookies are the perfect chewy texture with a rich, nutty flavor from the brown butter. Perfect for all your holiday baking.
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Brown butter. If you know, you know. These Brown Butter Chocolate Chip Cookies are packed with so much goodness and they are officially my favorite new cookie. Just in time for the holiday baking season!
Not only are they speckled with glorious brown butter but they also contains big chunks of dark chocolate that gets all melty and perfect. And they are giant, which is never a bad thing.
The Secret Magic of Brown Butter
Have you ever had something with brown butter in it?! If you have, you understand its magical qualities. If you haven’t, get ready for all the goodness.
Let’s talk about brown butter. It’s simply butter that’s cooked until it starts to brown. So what’s so great about that?
As the butter browns, it creates this rich, nutty flavor that adds a whole new dimension to whatever you’re adding it to. It’s definitely worth the extra time.
How to Make Brown Butter
Don’t let the process of making brown butter scare you. It’s really simple but something you need to keep a close eye on because it can go from browned to burned pretty quickly.
Start off by heating a skillet over medium heat. Add the butter and allow it to melt. Once it’s melted it will start to bubble and sizzle a little. This is fine.
Whisk the butter almost constantly, watching the bottom of the skillet. The butter will separate a bit and form little bits on the bottom of the skillet. We want these to get browned.
Watch carefully and continue to whisk. The butter may start to foam a lot and make it hard to see the bottom of the skillet. It will eventually stop foaming.
When the bits on the bottom of the skillet are a deep golden and the butter is letting off a nutty smell, you have browned butter. This will only take 5 to 10 minutes.
Ingredients for Brown Butter Chocolate Chip Cookies
How to Make Brown Butter Chocolate Chip Cookies
Start by making the brown butter. I discussed the whole process above so check that out for lots of details.
Once the butter is browned, pour it into a heat-safe container and transfer it to the refrigerator. You want it to be at a room temperature, spreadable consistancy. Think of the texture when you soften butter for regular cookies.
It should only need to be refrigerated for about 45 minutes. Once it’s thickened and spreadable, add it to the bowl of a stand mixer.
Add the sugars and cream for 5 minutes at medium speed. This adds lots of air to the cookies as well as breaks down the sugar so you won’t have a crystalized crunch to your cookies.
Add eggs, one at a time, mixing well between each addition. Next, add the vanilla and cream until mixed.
In a big bowl, combine the dry ingredients. Add to the creamed mixture in two batches, mixing until it just comes together.
Gently stir in the chocolate chunks and the dough is done.
Line a baking sheet with parchment paper. The dough requires refrigeration before baking so we’re going to scoop the dough close together on the baking sheet so it can all fit on one.
These cookies are bakery-style so they are large and in charge. I like to use an ice cream scoop to measure them out and ensure they are the same size. This will make sure they all bake evenly.
Once all the dough is scooped, refrigerate for 2 hours or up to overnight.
Bake until just golden.
A More Complex Cookie
These Brown Butter Chocolate Chip Cookies are more complex in a few different ways.
First, the brown butter creates a more complex flavor. It adds a nutty, almost toffee like flavor that’s a little sweet and a little savory.
They are also more complex in the process of making them. I usually share recipes that are on the quicker side as far as preparation goes and these cookies are a bit more of a process.
Between the browning of the butter, the subsequent cooling of the butter so that it can be creamed and the refrigeration time, they are more the kind of cookie you have to plan out.
If you’re looking for a quick chocolate chip cookie that you can have on the table in less than an hour, these aren’t the ones you should make today.
But if you have the time, I promise these are worth the wait.
Freezer Friendly Cookie Dough
Because these take a little more time than the average cookie, I definitely recommend doubling the batch or just baking half the regular batch and freezing the remaining dough.
That way you can have these crazy good cookies anytime the craving strikes.
The freezing process is super simple. After making the dough, line a baking sheet with parchment paper. Scoop out the cookie dough onto the prepared baking sheet.
You don’t need to leave any space between them since they are just going to be frozen. Once all the dough is scooped, place the baking sheet in the freezer for 2 hours.
Once the cookie dough is solid, place in a freezer safe container or ziplock bag and freeze for up to 2 months.
Follow the same directions to bake your frozen cookie dough. You may need to add an extra minute or two to the baking time.
Bake two at a time or the whole batch. That’s the magic of frozen cookie dough.
Brown Butter Chocolate Chip Cookies
- 1 1/2 cups unsalted butter
- 1 1/2 cups dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tbsp. vanilla extract
- 4 cups all-purpose flour
- 2 tsp. baking soda
- 1 1/2 tsp. kosher or sea salt
- 2 Tbsp. cornstarch
- 1 1/2 cup chopped dark chocolate chunks
- Heat a skillet over medium heat. Add butter and allow to melt. Whisk butter gently, almost constantly. Continue cooking the butter. It will start to foam. Watch the bottom of the skillet. Brown bits will start to form. Once they are dark golden, the butter is done. Pour into a heat safe container and refrigerate for about 45 minutes, until it's solidified but spreadable.
- Add butter to the bowl of a stand mixer. Add brown and granulated sugar. Cream for 5 minutes at medium speed, until light and very fluffy. Add eggs, one at a time, mixing well between additions. Add vanilla extract, mix.
- In a large bowl, combine flour, baking soda, salt and cornstarch. Add half the dry ingredients and mix until just combined. Add remaining dry ingredients and mix again until it just comes together. Stir in dark chocolate chunks.
- Line a large baking sheet with parchment. Using a cookie scoop, portion out cookie dough onto the baking sheet. The dough will be refrigerated next so they don't need to be spaced out. Press down gently with two fingers. Refrigerate for 2 hours, or up to overnight.
- When ready to bake, preheat oven to 350 degrees. Place on parchment lined baking sheets, 2 inches apart. Bake for 15 to 18 minutes, until light golden brown on the edges.