Browned Butter Chocolate Chip Cookies
Rich, chewy chocolate chip cookies featuring nutty browned butter that creates complex caramel notes and incredible depth of flavor. The dough requires overnight chilling for optimal texture, developing a tender interior with crispy edges. Perfect for special occasions when you want to classic cookies, this technique-driven recipe delivers bakery-quality results with careful attention to butter browning and proper mixing methods.
Ingredients
- 16 tbsp unsalted butter
- 1 oz ice cube
- 2 ¼ cups unbleached all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
note flour blend with xanthan gum
- 1 teaspoon table salt
- ¾ teaspoon baking soda
- 2 large eggs
- ⅝ cups granulated sugar
- 2 teaspoons vanilla extract or vanilla paste
- ⅝ cups packed dark brown sugar
- 8 oz chopped dark chocolate or bittersweet chips
Instructions
- 1
Brown the butter in a large saucepan
- 2
Remove pan from heat and stir in the ice cube until it melts
- 3
Scrape into a smaller bowl and let cool for at least a half hour or until it is sludgy and no longer liquid
- 4
While the butter is cooling, weigh out your flour and mix with the baking soda and salt
- 5
Set aside
- 6
In the bowl of a stand mixer with the whisk attached, beat the eggs and granulated sugar for about 2 minutes or until light
- 7
Add the vanilla and continue beating for 3 more minutes or until mixture falls off the whisk attachment in ribbons
- 8
Switch to the paddle attachment and beat in the cooled brown butter and the brown sugar
- 9
Beat just until blended, then add the flour mixture and beat on low speed until mixed in
- 10
Stir in the chocolate
- 11
Scrape dough into an air tight container and allow it to chill overnight or for up to three days
- 12
When thick enough to shape, shape into 24 to 28 equal portions
- 13
Preheat oven to 325 degrees F
- 14
Place on parchment lined baking sheets, 2 inches apart and bake one sheet at a time for 13 to 16 minutes or until golden brown around the edges
Tips
Brown the butter until it smells nutty and develops golden brown bits for maximum flavor development
Chill the dough overnight for best texture - this allows flour to hydrate and flavors to meld
Use a kitchen scale for most accurate results, especially with butter and flour measurements
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 3 days ahead and refrigerated
Best served warm or at room temperature
Common Mistakes
Do not skip chilling time to avoid spreading too much
Do not overbake to avoid dry cookies
Cool browned butter properly to avoid melting other ingredients
Substitutions
Gluten-Free Swaps
note flour blend with xanthan gum
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, shaped dough balls can be frozen for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to baking time.
What if my butter gets too brown?
If butter turns black or smells burnt, start over. Properly browned butter should smell nutty with golden brown bits, not acrid.
How long do these cookies keep?
Cookies stay fresh in an airtight container for up to one week at room temperature or can be frozen for up to 3 months.