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Get cozy and indulge in our Brown Butter Chocolate Chip Cookies. Savor rich, nutty notes of brown butter paired with gooey chocolate chips in this perfectly scaled-down small-ish batch recipe.
Chocolate chip cookies are a classic. They’re comforting, cozy, and indulgent.
Sure store-bought cookies are delicious, but homemade usually tastes better! Whether you’re a seasoned baker or a beginner, a good chocolate chip cookie is essential.
Table of Contents
Why you’ll love this recipe
There are a million chocolate chip cookie recipes on the internet, and half of those probably use brown butter.
The brown butter is worth it in this recipe.
I also love this recipe because it is made of 1 stick of butter and one egg! No fuss, no waste trying to save egg whites or partial sticks of butter.
It makes about nine cookies, fewer if you make bigger cookies or more if you make them into mini cookies.
Either way, you won’t be stuck with too many cookies (not that that’s a bad thing).
Recipes you’ll love
If you’re looking for more chocolate chip cookie recipes, here are some of our favorites:
- Brown Butter Banana Bread Cookies
- Cornflake Chocolate Chip Marshmallow Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pistachio Chocolate Chip Cookies
Ingredients & Notes
- Brown Butter – the recipe uses brown butter. Browning your butter takes a little extra time, but I promise it makes for a much better cookie!
- Sugars – we use a combination of brown and white sugars for the perfect cookie consistency.
- Chocolate – Use whatever chocolate you have on hand or that you like. You can even use a mix of nuts and chocolate if you like!
- Silicone Mats – I love baking cookies on silicone mats. The edges become brown but not too crisp, and the mats are reusable, so there’s one less piece of waste in my kitchen!
How to make Brown Butter Chocolate Chip Cookies?
Brown the butter
Add the butter to a pan on the stovetop on medium heat and let it melt.
Continue to cook the butter until it is golden brown. The butter will start to get foamy, and you will have toasted milk solids at the bottom.
Pour into a heat-proof bowl or jar to cool slightly before using.
Make the cookie batter.
Add the brown butter and brown and white sugars in a large bowl. Mix until the sugars dissolve and slightly pale. Next, add the egg and vanilla and continue mixing until fully incorporated.
Add the dry ingredients (flour, salt, and baking soda) and mix well until all the dry mixture is combined with the wet ingredients. Don’t overmix.
Fold in chocolate chips to incorporate evenly throughout
Drop spoonfuls of the cookie batter onto the prepared cookie sheet. The cookie dough balls should be at least 1.5 inches apart.
Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the cookies
Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone lining.
Bake at 325ºF for 12-18 mins until the edges start to brown
Cool slightly before enjoying.
Recipe Tips
- Store any leftover cookies in an airtight container.
- These cookies are best enjoyed the day they are baked or the next. Due to the brown sugar, the cookies start to harden in about 2-3 days. They’re still delicious, though!
- You can also store unbaked cookie balls in the freezer and bake from frozen. Add 3-5 minutes of bake time if you choose this option.
Recipes you’ll love
If you’re looking for more chocolate recipes, here are some of our favorites:
- Chocolate Cupcakes with Oreo Swiss Meringue Buttercream
- Caramel Pecan Cheesecake Brownies
- Chocolate Mousse Filled Cupcakes
- S’mores Brownies
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter 113 grams
- 1/2 cup white sugar 100 grams
- 1/2 cup light or dark brown sugar 100 grams
- 1 egg
- 1 tsp vanilla extract
- 120 grams flour 1 cup
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips regular or mini
Instructions
Brown the butter:
- Add the butter to a pan on the stovetop on medium heat and let it melt.
- Continue to cook the butter until it is golden brown. The butter will start to get foamy, and you will have toasted milk solids at the bottom.
- Pour into a heat-proof bowl or jar to cool slightly before using.
make the cookie batter
- Add the brown butter and brown and white sugars in a large bowl. Mix until the sugars dissolve and slightly pale. Next, add the egg and vanilla and continue mixing until fully incorporated.
- Add the dry ingredients (flour, salt, and baking soda) and mix well until all the dry mixture is combined with the wet ingredients. Don’t overmix.
- Fold in chocolate chips to incorporate evenly throughout
- Drop spoonfuls of the cookie batter onto the prepared cookie sheet. The cookie dough balls should be at least 1.5 inches apart.
- Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the cookies
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone lining.
- Bake at 325ºF for 12-18 mins until the edges start to brown
- Cool slightly then transfer to a wire rack to cool completely.
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