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Chocolate Chip Cookies with Brown Butter

These Brown Butter Chocolate Chip cookies are beyond delicious. The slight woodsy taste of the browned butter mixed with chocolate and soft cookies is heavenly.
Course cookies, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 40
Calories 300 kcal
Author Five Silver Spoons

Ingredients

  • 1 ½ cups salted butter 3 sticks
  • 1 cup white sugar
  • 1 ½ cups dark brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 ½ cups all purpose flour
  • 2 teaspoons baking soda
  • 1 ½ tsp kosher salt
  • 2 ½ cups chocolate chips plus more to top cookies

Instructions

  1. Add the butter to a medium pot or skillet. Its best to use a light colored pan so you can more easily see when the butter changes color. Turn the heat to medium.
  2. Cook, stirring every 1-2 minutes with a wooden spoon. After a couple minutes, the butter will start to foam. Keep watching it. Eventually the butter will turn brown and you will see tiny brown specks. The smell will turn nutty. You need to be consistent with the stirring so that you can see the bottom of the pan to monitor when there are brown specks forming.
  3. Immediately pour the browned butter into a large bowl or stand mixer. Add the white sugar and brown sugar and beat well.
  4. With the beaters on, add the eggs.
  5. Add the vanilla and stir.
  6. Add half the flour, but don't stir. Use a small spoon to stir the baking soda and salt into the flour, then beat the flour into the dough.
  7. Add the remaining flour and stir, but stop when the dough is still dry and you can still see flour.
  8. Add all the chocolate chips. Stir together just until the flour is incorporated. Do not over beat.
  9. At this point you need to chill the dough. You can cover the bowl and throw it in the fridge for 1-2 hours. (or up to 24 hours)
  10. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  11. To shape the dough, use a ¼ measuring cup. Form the dough into an egg shape (as opposed to a sphere). Place the dough on the prepared cookie sheets, with at least 2 inches between each cookie.
  12. Bake at 350 for about 11-14 minutes. Your bake time will depend on your method and length of chilling- monitor, so the cookies are not overdone.
  13. Remove the cookies from the oven when they are just barely starting to turn golden on top, and the centers are not shiny- unless you would like for them to be more dough like. :)
  14. Immediately after taking them out of the oven, use your fingers to push several chocolate chips into the tops of each cookie.
  15. Let them set on the pan for 5 minutes, then remove to a cooling rack. Its best to use a spatula to move them. I used my fingers for the first batch - they are soft and can fall apart.

Recipe Notes

Adapted from The Food Charlatan