Brown Butter Chocolate Chip Cookies

Chewy, bakery style chocolate chip cookies get an upgrade with the addition of rich and indulgent brown butter. These cookies have crisp edges and soft, chewy centers. The brown butter adds a rich depth of flavor that makes them irresistible. The best part about these brown butter chocolate chip cookies? You don’t have to chill the dough. They take just a few minutes to mix together and ten minutes to bake.

Is there anything better than sinking your teeth into a warm, fresh out of the oven chocolate chip cookie? I can’t think of anything better right now, maybe that’s because that’s exactly what I’m doing – eating a warm, chewy chocolate chip cookie.

These brown butter chocolate chip cookies get a boost in flavor from the rich brown butter and let me tell you…you won’t be able to have just one! The brown butter adds an indulgent depth of flavor that really enhances the other flavors in the cookie.

These cookies are good on their own, but now that it is summertime, I think they would be a great cookie to make an ice cream cookie sandwich. They have the perfect soft and chewy centers for ice cream cookie sandwiches.

Here’s what you will love about these brown butter chocolate chip cookies

• No dough chill time – these cookies don’t require dough chill time, which means you can enjoy them sooner! The cookies have enough flour, sugar and other ingredients to help the cookies spread just enough to create crisp edges and soft and chewy centers.
• Rich, indulgent flavor – thanks to the addition of brown butter, these cookies are big on flavor. The brown butter adds extra depth of flavor that really balances well with the brown sugar and chocolate chips in the cookies.
• Easy to make – these brown butter chocolate chip cookies can be made without a mixer. Just a wooden spoon or whisk and a large bowl are all that you need.
• During the summer I love ice cream cookie sandwiches, and these brown butter chocolate chip cookies would be the perfect cookie for a cookie sandwich. Their soft, chewy centers are perfect for ice cream cookie sandwiches.

Here’s how to make these brown butter chocolate chip cookies

These brown butter chocolate chip cookies take only a few minutes to mix together. The hardest part, in my opinion, is waiting for them to bake!

BROWN THE BUTTER

The star of these brown butter chocolate chip cookies is of course, the brown butter, and the first step, aside from turning on the oven, is browning the butter. In a small saucepan, you’ll add the butter, then cook over medium heat. Stir constantly. This helps prevent the milk solids from sticking to the bottom of the pan and burning.

At first the butter bubbles, and gets foamy in appearance. Then as it continues to cook, it becomes more of a clear yellow color. Once it becomes more of a clear yellow color, it begins to brown very quickly after this, so keep an eye on it! The butter then begins to turn a light brown. Remove the butter at this point. The butter can get dark brown very quickly!

I like to pour the butter into a bowl so that the butter stops browning. By leaving it in the warm saucepan, the butter will continue to brown and get darker. Allow the butter to cool for a few minutes while you measure out the remaining ingredients for your cookies.

MIX THE COOKIE DOUGH

In a large bowl, add the sugars, eggs, vanilla extract and cooled brown butter. Whisk to combine.

Add in the sifted flour into your dough, as well as the salt, baking soda and baking powder. Use a wooden spoon to combine the flour into the dough.

Finally, it’s time to add the best part – the chocolate chips! These chocolate chip cookies have plenty of chocolate chips. You can’t have too many, right!? These cookies use the addition of regular as well as mini size chocolate chips. The mini chocolate chips offer a more even distribution of chocolate throughout the cookie. These cookies also have the addition of chopped chocolate, which adds those delicious bigger pools of melty chocolate. I like adding a few pieces of chopped chocolate on top of the cookies for both appearance and taste. It makes the cookies look appetizing with large, melty pools of chocolate on the surface, plus it tastes delicious!

BAKE THE COOKIES

These brown butter chocolate chip cookies take 10 minutes to bake in a 350F oven. That’s it! Once the cookies come out of the oven, if they spread irregularly or a bit too much, just use a spoon to push the edges back in towards the center, until you have your desired shape. For the most part, all of mine spread in a nice circular shape, so I only had to do this with one or two of the cookies.

ALLOW THE COOKIES TO COOL

A warm chocolate chip cookie right out of the oven sure is delicious, but it’s also gooey and falls apart. You can eat one that way if you prefer and are just really excited to try one (just be careful not to burn your mouth!). However, I recommend allowing the cookies to cool 5 minutes on the baking sheet, then transferring to a wire cooling rack to finish fully cooling. Allow the cookies to cool for 30 minutes, or even up to an hour on the wire cooling rack to fully set and get their soft, fudgy centers.

Storage

Store these brown butter chocolate chip cookies covered in an airtight container for up to 1 week.

You can also store these cookies, once they are fully cooled, in a freezer safe bag for up to 3 months.

Here are some other cookie recipes you may enjoy

• Butter Pecan Cookies
• Chocolate Peanut Butter Pie Cookies
• Banana Pudding Cookies
• Iced Oatmeal Cookies

Let me know what you thought!

If you make these brown butter chocolate chip cookies, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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