Can you use brown butter in chocolate chip cookies?

Absolutely! Using brown butter in chocolate chip cookies transforms a classic favorite into something truly special. The process of browning butter brings out a deep, nutty aroma and flavor that regular melted butter simply can’t match. It’s an easy way to add complexity and warmth to your cookies without any fancy equipment. Just be sure to let the brown butter cool before mixing it with eggs to avoid scrambling them. Once you try brown butter chocolate chip cookies, it’s hard to go back to the original.

What does brown butter do for the flavor and texture of cookies?

Brown butter adds a rich, toasty, almost caramel-like flavor that makes every bite more memorable. The milk solids in the butter toast as it cooks, infusing the dough with a nutty essence that pairs beautifully with chocolate. Texture-wise, brown butter helps cookies become chewy in the center while crisping up the edges. The result is a cookie with more depth, a slightly darker hue, and a crave-worthy aroma that fills your kitchen as they bake. It’s the secret ingredient that makes ordinary cookies taste bakery-worthy.

Should you let brown butter cool before making cookie dough?

Yes, letting your brown butter cool is essential for perfect brown butter chocolate chip cookies. If you add eggs to hot butter, you risk cooking or scrambling them, which can ruin the dough’s texture. Let the butter sit for 15–20 minutes after browning—it should be warm but not hot to the touch. This step ensures the dough comes together smoothly and gives you those picture-perfect cookies. Don’t rush this part; your patience will pay off in flavor and texture.

What makes cookies chewy versus cakey or fudgy?

The chewiness in brown butter chocolate chip cookies comes from the right balance of fat, sugar, and flour. Brown sugar and melted (or browned) butter both add moisture and contribute to that signature chew. Using just enough flour creates structure without making the cookies dry or cakey. Eggs help bind everything together and add richness. If you want fudgier cookies, try reducing the flour slightly or using more brown sugar, but for the perfect chew, stick to the recipe proportions.

Brown Butter Chocolate Chip Cookies

Description

Chewy, nutty cookies with crisp edges and gooey chocolate puddles—no mixer or chill time required!

Ingredients

Scale

150 g unsalted butter (cold)

100 g light or dark brown sugar

60 g granulated sugar

1 large egg

1/2 tsp vanilla bean paste or vanilla bean paste

150 g all-purpose flour

1/4 tsp baking powder

1/4 tsp baking soda

1 tsp salt (3 g)

220 g dark chocolate, chopped (plus 150 g extra for tops, optional)

Flaky sea salt, for sprinkling

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Instructions

1. Preheat oven to 350°F. Line two sheet pans with parchment paper.

2. Place butter in a medium saucepan over medium heat. Cook, swirling and whisking, until melted, foaming, and golden brown with a nutty aroma, about 3-4 minutes.

3. Weigh out 110 g of the brown butter into a medium bowl. Let cool for 15-20 minutes.

4. Add brown sugar and granulated sugar to the cooled brown butter. Mix to combine.

5. Add egg and whisk well for 1-2 minutes until lightened and thickened.

6. Mix in vanilla.

7. Add flour, baking powder, baking soda, and salt. Stir with a spatula until just combined, with some flour streaks remaining.

8. Fold in chopped chocolate.

9. Scoop dough into 6 balls (about 55 g each) onto prepared sheet. Flatten slightly, press extra chocolate pieces on top, and roll into balls if desired. Keep remaining dough covered.

10. Bake for 11-13 minutes until edges are set. Remove from oven and bang pan briefly on the counter to help deflate cookies. Use a round cutter to shape if desired.

11. Sprinkle with flaky sea salt. Cool on pan for 10 minutes, then transfer to a wire rack.

12. Repeat with remaining dough. Store in an airtight container at room temperature for up to 3 days.

Notes

You begin with 150 g butter to account for water loss during browning; use exactly 110 g browned butter in the dough.

For bakery-style cookies, press extra chocolate on top before baking.

Dough balls can be frozen and baked straight from the freezer with a slightly longer bake time.

Prep Time: 15
Cook Time: 30
Category: Cookies
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 270 kcal
Sugar: 18 g
Sodium: 270 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 35 mg