Brown Butter Chocolate Chip Cookies – Deliciously thick and chewy chocolate chip cookies that are LOADED with chocolate chips, and made with browned butter for a more caramelized flavour!
Brown Butter Chocolate Chip Cookies
Who knew that simply browning butter would take your chocolate chip cookies to a whole new level?
I love my all-time favourite chocolate chip cookie recipe, but the process of browning the butter beforehand makes these cookies much more flavourful.
These cookies are thick and chewy, bursting with a deep, caramelized flavour, and stuffed full of chocolate chips. Grab a tall glass of milk, because you’ll definitely want more than one cookie!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter: You’ll want this cubed and at room temperature.
- Plain/all-purpose flour
- Baking powder
- Baking soda
- Cornflour/cornstarch: For thicker, softer cookies.
- Milk: To replace the moisture lost from browning the butter.
- Light brown sugar
- Caster/granulated sugar
- Large egg
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
To make these cookies, let’s start by browning the butter.
How to Brown Butter
Add the butter to a saucepan over medium heat. Use a wide pan with a light-coloured bottom so you can keep track of the colour progression, because it will change quickly once melted.
Stirring often, allow the butter to melt completely.
Keep stirring. The butter will begin to foam, and the colour will progress from yellow to a golden-tan, and finally to a light brown – this is the colour you want.
When the butter is light brown in colour and has a nutty, caramelized aroma, immediately remove the pan from the heat.
Quickly transfer the butter (and its butter solid bits!) to a large heat-proof mixing bowl, and allow to cool slightly whilst you continue with the recipe.
How to make Brown Butter Chocolate Chip Cookies
To make the cookies, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
Once the brown butter has cooled slightly, add the milk and sugars, and whisk until combined. Add the egg and vanilla, and whisk until combined.
Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
Roll the dough into 1.5oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.
TIP: For even thicker cookies, freeze the cookie dough balls until solid (up to 1 hour) before baking.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Brown Butter Chocolate Chip Cookies are:
- so quick and easy to throw together
- super thick and chewy
- infused with a deep, caramelized flavour
- loaded with chocolate chips
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these cookies next!
- Coconut Macaroons
- Melting Moments (Butter Cookies)
- Mexican Hot Chocolate Cookies
- Condensed Milk Chocolate Chip Cookies