This Brown Butter Chocolate Chip Cookies recipe uses browned butter and lightly toasted pecans. The butter is melted and then cooked until it becomes a deep golden brown, deepening the flavor and giving the cookies a slight nuttiness and toasty flavor.
Lightly toasted pecans are added to the chocolate chip cookie dough to give the cookies a delicious flavor and texture.
Brown Butter Chocolate Chip Cookies are ideal for Thanksgiving, festive brunch, or a holiday cookie swap; the cookie dough freezes well and is a great make-ahead option for the busy holiday season.
How to Make Brown Butter Chocolate Chip Cookies
Note: The full instruction is provided in the recipe card below.
Melt two sticks of unsalted butter in a small saucepan over medium-low heat, stirring occasionally. Once the butter is melted and begins to bubble and foam, stir continuously to ensure none of the milk solids (those little brown bits that appear as the butter melts) settle to the bottom of the pan. Wait for the color to change.
Lower the heat if necessary, and wait for the butter to take on a warm golden brown hue with a nutty aroma for 10 to 15 minutes.
Remove from heat immediately—transfer and cool. Transfer the brown butter to a heatproof bowl. Allow the brown butter to come to room temperature before using. Mix the flour, baking soda, and cornstarch in a large bowl; set aside. Combine the brown butter and sugars in a stand mixer fitted with the paddle attachment. Beat on low speed until combined, about 2 minutes; the mixture will look grainy. Add the eggs one time, beating after each addition until incorporated. Add both types of vanilla.
Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Finally, stir in the chocolate chips and nuts if using.
Transfer the cookie dough to a medium bowl, cover it tightly, and chill in the refrigerator until firm, about 30 minutes to 1 hour. If chilling for 3+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling it into balls; the cookie dough will be very stiff after being in the fridge that long.
Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
Using a 1.5-inch ice cream scooper, scoop the dough, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball.
The dough will be very soft, so handle it carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 2 inches apart. Bake one sheet at a time until the cookies have puffed up and the tops crackle for 10 minutes; do not overbake.
Remove from the oven and let cool slightly on the baking sheet, then transfer the Brown Butter Chocolate Chip Cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the Brown Butter chocolate chip cookies in an airtight container.
Related Recipes:
- Gingerbread Cookies
- Peanut Butter Cookies
- Fig Cookies
- Molasses Cookies
- Thumbprint Cookies
- Pecan Snowball Cookies
📖 Recipe
Easy Brown Butter Chocolate Chip Cookies
Tools
Ingredients
- 375 g (3 cups) of all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 226 g (1 cup) unsalted butter
- 200 g (1 cup) packed light or dark brown sugar
- 100 g (½ cup) granulated sugar
- 2 large eggs , cold
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 283 g (10 oz) bittersweet chocolate chips such as Ghirardelli 60 % Cacao
- 125 g (1 Cup) lightly toasted pecans, coarsely chopped
Instructions
- Make the Brown Butter: Melt two sticks of unsalted butter in a small saucepan over medium low heat, stirring occasionally. Once the butter is melted and begins to bubble and foam, stir continuously to ensure none of the milk solids (those little brown bits that appear as the butter melts) settle to the bottom of the pan. Wait for the color to change. Lower the heat if necessary, and wait for the butter to take on a warm golden brown hue with a nutty aroma. Remove from heat immediately—transfer and cool. Transfer the brown butter to a heatproof bowl. Allow the brown butter to come to room temperature before using.
- Make the Brown Butter Chocolate Chip Cookie Dough: Whisk to combine the flour, baking soda, and cornstarch in a large bowl; set aside. Combine the brown butter and sugars in a stand mixer fitted with the paddle attachment. Beat on low speed until well combined, about 2 minutes; the mixture will look grainy. Add the eggs one time, beating after each addition until incorporated. Add the both types of vanilla.
- Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finally, stir in the chocolate chips and nuts if using. Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator until firm, about 30 minutes to 1 hour. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
- Using a 2-inch (2 tablespoons)cookie scooper, scoop the dough, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball.
- The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon and sugar mixture and roll around to coat thoroughly. Place on the prepared baking sheet, about 2 to 2 inches apart. Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 10 minutes; do not overbake.
- Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the walnut chocolate chip cookies in an airtight container.
Notes
- Brown Butter Chocolate Chip Cookies can be stored at room temperature in an airtight container for up to 5 days.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
