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Brown Butter Chocolate Chip Cookies - take the flavour of the best chocolate chip cookie ever to a new caramely delicious level.

Brown Butter Chocolate Chip Cookies

The Best Brown Butter Chocolate Chip Cookies - soft and chewy at the centre and crispy around the outer edges with a caramel like boost of flavour from using brown butter in the cookie dough.

Course Cookies/Dessert
Cuisine North American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 18 to 20 large cookies
Author Barry C. Parsons

Ingredients

  • 1 cup salted butter
  • ¼ cup milk
  • 2 cups brown sugar
  • 1 tbsp vanilla extract
  • 2 eggs
  • 2 ¾ cups flour
  • 1 tsp baking soda
  • 2 cups chocolate chips

Instructions

  1. You will need to make the brown butter in advance and let it cool completely. To brown butter, just melt the 1 cup of butter in a small saucepan over medium heat and watch it carefully until the color turns light golden brown. Pour it off immediately into a heat-proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify. This should produce about ¾ cup of brown butter.
  2. Cream the brown butter with the brown sugar and vanilla extract until light and fluffy.
  3. Add the eggs, one at time and beat well for 2-3 minutes, then beat in the milk.
  4. Sift together the flour and baking soda.

  5. Fold into the creamed mixture until all the flour is almost incorporated.

  6. Add the chocolate chips and continue to fold until the chocolate chips are equally dispersed and a soft dough forms.

  7. Cover or wrap the dough and chill for at least 30-60 minutes.
  8. Preheat oven to 350 degrees F.
  9. Roll the dough into 2 inch balls. I weighed 2 ounce portion of dough to make large cookies as shown.
  10. Place the prepared dough balls onto a parchment lined baking sheet about 2 inches apart and flatten them slightly with the heel of your hand or with the bottom of a drinking glass.

  11. Bake for 15 minutes or until they just start to turn brown at the bottom edges.

  12. Let them cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.

  13. Store in airtight containers. These cookies also freeze well.

Recipe Notes

I sometimes like to add half or more of the sediment that's left behind to the brown butter. I think it does help to intensify the caramel flavour but this is completely optional.

An additional note is that if your cookies do not "sink" slightly after they come out of the oven, they are probably overbaked. Do let them rest on the pan before transferring to a rack to let the residual heat finish them off.