Soft and chewy brown butter cookies with dark chocolate chips.
This post contains affiliate links.
Welp, we made it through another week. You know what we all deserve? Cookies.
But not just one cookie. Multiple cookies. Warm, gooey, straight out of the oven cookies. And not just plain old regular butter cookies…we are talking about delicious brown butter chocolate chip cookies.
What are brown butter dark chocolate chip cookies?
Everyone has had a plain Jane chocolate chip cookie made with softened butter. They’re classic and delicious and we will never say no to one. But, how can you take the classic chocolate chip cookie that everyone loves and make it even better? Well….you add some browned butter and dark chocolate chips. They still come out warm, gooey and delicious, but with a slightly higher, nuttier flavor.
How do you make them?
Lucky for you, these cookies are as easy as a regular chocolate chip cookie just with a simple additional step of browning the butter. Simply place your butter in a saucepan and cook it until it’s melted. Once melted, continue to cook it for 2-3 minutes until you get a rich golden brown color. Then the magic happens. Once it starts to give off a warm nutty smell you’ll know it’s ready to go. (We are still patiently waiting for all these candle companies to make a browned butter candle because there’s no better smell in the world). You do have to wait for the melted butter to come back to room temperature before you use it, however good things come to those who wait. Promise.
Then, just continue on with your recipe as normal!
If you love cookies as much as we do, check out some of our other favorite recipes!
These are the cookie scoops we use and we LOVE them!
Brown Butter Dark Chocolate Chip Cookies
Ingredients
- 7 tbsp salted butter softened
- 1 cup & 2 1/2 tbsp Flour
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1 egg
- 1/2 cup dark chocolate chips
- 1/2 cup semi sweet chocolate chips
Instructions
- In a small saucepan, heat the butter on medium high heat for 2-3 minutes, stirring constantly until he butter turns a golden brown color.
- Place melted butter into a heatproof bowl and place in the refrigerator to come back to room temperate – about 1.5-2 hours.
- When butter is room temperature, heat oven to 375F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar. Beat until light and fluffy.
- Add in the vanilla.
- Beat in egg, scraping the sides of the bowl after.
- In a separate bowl, mix together flour, and baking soda.
- Slowly add the flour mixture into the butter mixture. Mix until just combined.
- Fold in chocolate chips.
- Using a large cookie scoop, place dough balls onto prepared cookie sheets.
- Bake for 10-11 minutes or until they start to turn light brown.
- Remove from oven and allow to cool on baking sheets for 10 minutes before transferring to wire racks.
Minh Nguyen says
HOLY COW! You had me at brown butter. This looks amazing! I’m definitely adding it to my list for rainy day treats!