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Brown Butter Chocolate Chip Cookies

January 10, 2013

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I believe I have found my new favorite “go to” chocolate chip cookie recipe!

These Browned butter chocolate chip cookies have a crisp outside and a dense chewy middle, the browned butter gives them a slight nutty, caramel flavour and the time it takes to prepare the butter and chill the cookies is (in my opinion) 100 % worth it!

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I put my favorite little 4-year-old helper to work browning the butter (highly supervised of course)

A skill every 4-year-old should know ūüėČ

**EDIT** I just made this recipe again without chilling the dough and the result was a cookie that spread a whole lot easier with a jagged cookie top.  In my opinion, perfect!

Brown Butter Chocolate Chip Cookies recipe from Butter Baking makes about 4 dozen

  • 1 cup unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips

To make browned butter, cut the butter into cubes in a heavy bottom sauce pan over medium heat and once melted, gently whisk the butter until it begins to bubble, foam on top and turns a light caramel colour. This takes anywhere from 5-8 minutes. As soon as the butter begins to brown remove from the heat and continue to whisk for another 2 minutes.

At this point we moved our butter to the bowl of the stand mixer but you can continue to mix by hand in the pot if it better suits you!

Add both sugars and mix until combined.  Set aside to cool for 10 minutes before mixing further.

After cooling, continue to mix the butter and sugars.  Add the eggs one at a time and mix until smooth and glossy looking.

Mix in the flour, soda and salt until just combined.  Make sure the cookie dough is cool before adding the chocolate chips.

I found that the chips didn’t really want to hang onto the greasy dough but they did hold their place better after chilling.

Cover and chill the dough for two hours or overnight.

(okay I lied earlier about being patient and waiting for the dough to chill.  I chilled mine in the freezer for 30 minutes)

Preheat the oven to 350 degrees.

Using about 2 tbsp of dough, shape into a large ball and then tear the ball into two halves.  Place cookie dough, torn side up on an ungreased cookie sheet leaving room for cookies to spread.

Bake for 10-12minutes or until the cookies have browned around the edges but still feel slightly under-baked in the middle.

Cool for 5 minutes on cookie sheets.

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Enjoy!

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6 Comments leave one →
  1. January 11, 2013 6:07 am

    Yum! What a fabulous looking bake! =D

  2. January 11, 2013 8:39 pm

    These look good!
    You should enter our Cookie Contest! Please stop by our blog and enter!
    http://virginiaplantation.wordpress.com/cookie-contest-2013/

  3. January 13, 2013 3:06 pm

    They look absolutely fantastic!!

  4. Sue permalink
    January 21, 2013 10:07 pm

    I just made these for my teenage son that considers himself a chocolate chip cookie expert – and he was truly amazed!! They were quite a hit and although a bit more work than traditional Toll House, we agree well worth it. P.S. I, too, popped the dough in the freezer for only about 20 minutes and they baked perfectly!

  5. Nikki permalink
    March 23, 2015 7:17 pm

    Thanks for the recipe! I’ve never thought to brown the butter when baking chocolate chip cookies before, but the extra step really makes a difference. I baked a batch of these cookies this evening and they turned out amazing!!! Best chocolate chip cookie recipe I’ve come across!!

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