Mr. Savvy loves this Browned Butter Chocolate Chip Cookies Recipe so much, I rarely get to make any other cookie recipe unless I want to hear a ton of whining.
One of my favorite desserts is hands down (or up holding one as the case may be), cookies. There’s such a variety of ways you can make them, different flavors you can add, not to mention they are the perfect compliment to things like ice cream, jams and fillings.
However, being the chocolate lover that I am, chocolate chip cookies are one of my favorites. I grew up having the homemade Nestle’s chocolate chip cookies.
While they are fantastic cookies themselves, once I got older and discovered my own love of baking, I craved chocolate chip cookies with a bit more pronounced flavor – a chocolate chip cookie for adults, if you will.
Several years ago, probably close to 5 by now, I scoured the internet looking for recipe ideas when I saw many praises for one of my favorite Food Network personalities, Alton Brown, The Chewy recipe.
It sounded delicious to me, so I gave it a try and it was delicious – just what I was looking for. In fact, I think making those cookies were probably a major reason I was able to cast Mr. Savvy in, hook, line and sinker.
Fast forward to about 1-2 years ago, when I was looking at some recipes through one of my favorite cooking magazines, Cook’s Illustrated, and found their recipe for chocolate chip cookies. They were so bold as to call them Perfect Chocolate Chip Cookies, in fact.
I loved that this particular recipe browned the butter with a couple other methods to really bring out the caramel and butterscotch-like flavors of the cookies, flavors that Mr. Savvy and I both love.
I was intrigued to try the recipe but some of the ingredients were different than Alton Brown’s, which I really did not want to stray from. So, I decided to make the best of cookies and use a method similar to Cook’s Illustrated Perfect Chocolate Chip Cookies, while using ingredients similar to Alton Brown’s The Chewy.
Let’s just say that the resulting chocolate chip cookies were simply amazing. Unfortunately, I now also never get to make any other types of cookies because Mr. Savvy always, and I mean always, wants these cookies when I ask what I should make.
Anyone else that has ever tried them has said they are one of the best, if not the best, chocolate chip cookies they’ve ever had. Also, I recently got a food scale from EatSmart, and decided to try Alton’s measurement method that he always touts and I have to say the cookies came out even better.
I was surprised at just how much some of my measurements differ from the weights suggested, which you can read about in my upcoming EatSmart Food Scale review.
Browned Butter Chocolate Chip Cookies Recipe
Note that this recipe does take a while to make and the steps may seem strange but it is totally worth it. Plus, this chocolate chip cookie recipe is made without a mixer.
You can also brown the butter in a skillet and then transfer to another bowl, but I use a dutch oven so that I don’t have to have more dishes to clean. This recipe also makes large cookies, but you are welcome to make them smaller – just reduce the baking time.
These are great without nuts, which I generally don’t include as Mr. Savvy is allergic, but today these were made for a friend that loves them with pecans.
Browned Butter Chocolate Chip Cookies Recipe
Yield 18 - 24 cookies
This browned butter chocolate chip cookies recipe brings the best out of 2 popular recipes.
- 8 ounces (2 sticks) unsalted butter, divided
- 12 ounces (2 cups minus 2 Tablespoons) bread flour
- 1 heaping teaspoon kosher or sea salt
- 1 teaspoon baking soda
- 2 ounces (1/4 cup + 1 Tablespoon) granulated white sugar
- 8 ounces (1 cup + 1 Tablespoon, packed) light brown sugar (you can use dark brown for even more butterscotch flavor)
- 1 large egg
- 1 large egg yolk
- 1 ounce (1 Tablespoon) whole milk
- 1 1/2 teaspoons vanilla extract (I usually use closer to a tablespoon because we love vanilla)
- 12 ounces (2 cups) semi-sweet chocolate chips
- 1 cup chopped pecans, toasted is even better (optional)
- Place 12 tablespoons of butter in a stainless steel dutch oven or skillet (non-stick also works but is harder to tell when browned before burnt) and heat over medium-high heat until completely melted - about 2 minutes.
- Continue cooking butter and begin swirling the pan constantly until the butter is a dark golden brown and has a nutty aroma, about 1 to 3 minutes.
- Remove the pan from the heat and stir in the remaining 4 tablespoons of butter until completely melted. Set aside and let cool while getting the rest of the ingredients together.
- Add both types of sugar, salt, vanilla and milk into the butter and whisk until everything is fully incorporated.
- Add the egg and egg yolk and whisk the mixture until it is smooth and no longer has lumps - about 30 seconds.
- Let the mixture stand 3 minutes, then whisk for another 30 seconds.
- Repeat the above process of resting 3 minutes and then whisking 30 seconds 2 more times, until the mixture is thick, smooth, and shiny.
- While the above mixture is resting, whisk together the flour and baking soda in a medium bowl.
- Use a rubber spatula or wooden spoon to stir the flour mixture into the sugar/butter mixture until just combined, about a minute or so.
- Make sure the mixture is not overly warm to the touch. If it is, allow it to sit and cool a bit more (or your chips will melt).
- Stir in the chocolate chips, nuts, etc. and then give the dough a final stir to make sure there are no remaining flour pockets.
- Allow dough to rest in refrigerator for at least 30 minutes, or up to 2 days.
- When ready to bake, preheat oven to 375°F.
- Scoop chilled dough onto parchment or Silpat lined sheets - I use a large scoop that is about 3 Tablespoons - about 6 cookies per sheet.
- Bake cookies for 10-15 minutes, rotating pans halfway through, until edges are set, but centers are still soft.
- Place baking sheet on wire rack to cool for 1-3 minutes, then remove cookies to wire rack to finish cooling.
- Cookies can be stored in an airtight container at room temperature for up to 3 days. Unbaked dough can be stored in the fridge for up to 2 days. Unbaked dough or baked cookies can be stored in freezer bags and frozen for up to 2 months.
Using dark brown sugar instead of light will yield an even stronger butterscotch flavor. You can also use different kinds of chocolate chips and nuts, or even candy bar pieces. This recipe is also great with 1-2 cups of old-fashioned oats.
Serving Size 1 cookie
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I hope you enjoyed this Browned Butter Chocolate Chip Cookies Recipe – be sure to check out our other recipes!