![Chocolate chip cookies on a serving platter.](https://assets.epicurious.com/photos/64a85ac321f833464e0f9810/1:1/w_2560%2Cc_limit/BrownButterChocChipCookies_RECIPE_070523_56388.jpg)
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Active Time
15 minutes
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Total Time
45 minutes (plus chilling)
Brown butter chocolate chip cookie recipes can often skew fussy, requiring multiple steps and specialty ingredients (like fancy chocolate or sea salt) to make, but this recipe streamlines things and comes together in just one bowl without the need for an electric mixer. The star of the show,brown butter, lends a subtle toffee-like flavor that makes the cookies far more enticing than your everyday version. Brown sugar provides a bittersweet edge that enhances the brown butter flavor, and a touch of granulated sugar crisps up the cookies’s edges. Instead of chopped chocolate (the go-to for many more laborious recipes), this recipe uses semisweet chips to heighten the nostalgia and avoid the knife work. The resulting cookies are everything you love aboutclassic chocolate chip cookiesbut with the added richness of brown butter.
Before you dive into this recipe, note that the dough must chill in the refrigerator for at least three hours before baking. But for those looking for more instant gratification, the dough can be transferred to a large resealable plastic bag, flattened, andchilled in an ice water bath for 20 minutes to speed up the process. This gives you just enough time to tidy up after making the dough and to prepare yourbaking sheets.
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What you’ll need
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Sheet Pan
$23 At Amazon
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Large Cookie Scoop
$14 At Amazon
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Silicone Spatula
$10 At Amazon
Ingredients
Makes 20 large
Step 1
Melt1 cup (2 sticks) unsalted butterin a medium saucepan over medium heat. Cook, stirring often with a heatproof rubber spatula to prevent burning, until butter turns a light amber color, smells nutty, and foam has started to settle, 5–7 minutes. Immediately pour butter into a large heatproof bowl and scrape in any browned bits stuck to bottom of pan.
Step 2
Add1¼ cups (250 g; packed) light brown sugar, ⅓cup (67 g) granulated sugar, and1 Tbsp. vanilla extractto butter and whisk until combined and sugar starts to dissolve. Add2 large eggs, room temperature, and1 large egg yolk, room temperature, one at a time, whisking after each addition until incorporated before adding more. Add2¾ cups (344 g) all-purpose flour,2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt,1 tsp. baking powder, and1 tsp. baking sodaand stir with rubber spatula until a soft dough forms and there are no pockets of unincorporated flour. Add2 cups semisweet chocolate chips (about 12 oz.)and mix just until distributed throughout. Cover bowl with plastic wrap and chill dough at least 3 hours and up to 12 hours. (Alternatively, if you want to speed up the process, transfer dough to a large resealable plastic bag and flatten dough to all 4 corners. Close bag and place in a large bowl of ice water; make sure bag is submerged. Let sit 20 minutes.)
Step 3
Place racks in upper and lower thirds of oven; preheat to 350°. Line 3 baking sheets (or what you have) with parchment paper or nonstick baking mats. Using a #16 cookie scoop or ¼-cup measure, portion out dough and roll into smooth balls. (Or, if using the ice water technique, cut dough into 66 g portions and roll into smooth balls.) Place balls on prepared baking sheets, spacing about 2" apart (6–7 per baking sheet).
Step 4
Bake 2 baking sheets of cookies, rotating baking sheets top to bottom and front to back halfway through, until tops are cracked and lightly browned, 14–16 minutes. Gently bang baking sheets on counter a few times to deflate cookies slightly, then let cool on baking sheets. Repeat with remaining baking sheet of cookies, baking them on either rack.
Leave a Review
Reviews (5)
Back to TopThis is a fine recipe, just a little difficult to make into balls after being in the fridge for awhile. I decided to wait for them to warm up a bit.
mlemon
Vancouver Canada
8/29/2023
Really annoyed by the ongoing kosher salt brands, when I don't use either. Hope you find a better way.
Anonymous
Camden ME
8/28/2023
Great recipe for ending July on a sweet not! Highly recommended
Anonymous
7/20/2023
This is pretty much my go-to recipe for chocolate chip cookies. Simple and straightforward but with the delicious addition of browned butter. To the person who doesn’t have or use kosher salt, the simple conversion is to use half as much regular (table) salt as Diamond kosher salt. Morton’s is a little smaller in granularity, so that’s why the difference between the two brands of kosher salt. I’m sure the author is trying to make sure no one’s cookies are too salty.
CJV
Newberg, OR
8/28/2023