This Brown Butter Chocolate Chip Cookies recipe has browned butter and lightly toasted pecans. The butter is melted and then cooked until it becomes a deep golden brown; this deepens the flavor of the butter and gives 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.
Jump to:
- What are Brown Butter Chocolate Chip Cookies?
- What is the Difference Between Brown Butter and Regular Butter?
- Ingredients
- Tools You'll Need
- How to Make Brown Butter Chocolate Chip Cookies
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Brown Butter Chocolate Chip Cookies
- FAQ
- Related Recipes:
- Recipe
What are Brown Butter Chocolate Chip Cookies?
Brown Butter Chocolate Chip Cookies are a delicious variation of traditional chocolate chip cookies. What sets them apart is browned butter, which has been melted and cooked until it turns a deep golden brown color. This process gives the butter a nutty and caramelized flavor, which adds richness and depth to the Brown Butter Chocolate Chip Cookies.
What is the Difference Between Brown Butter and Regular Butter?
The main difference between brown butter and regular butter is in cooking. Regular butter is melted, while brown butter undergoes an additional step. Brown butter is made by melting regular butter and then cooking it further until the milk solids begin to brown. This cooking process caramelizes the milk solids, giving the butter a rich and nutty flavor.
Brown butter has a deeper and more complex taste than regular butter, which retains its original creamy, buttery flavor. Browning adds a unique and distinctive element to dishes, making brown butter a popular ingredient in various recipes, including baked goods like cookies and cakes.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: It gives richness, tenderness, and structure to cookies.
- Granulated Sugar & Light Brown Sugar: It is a sweetener and provides flavor. It also helps to create a tender and moist texture.
- Pure vanilla extract and Clear Vanilla: It enhances the flavor.
- All-purpose flour: It creates structure and helps bind the other ingredients together, creating a more consistent cookie.
- Cornstarch: It helps to create a chewy texture.
- Baking soda: It helps the cookies rise.
- Eggs: It adds structure, leavening, color, and flavor
- Chocolate Chips: They add a bit of sweetness and richness that can’t be beaten. I use Bittersweet chocolate chips, but you can use any chocolate chips.
- Nuts: Lightly toasted pecans or walnuts add texture and a nutty flavor.
Tools You'll Need
- Parchment paper
- Baking sheets
- Stand Mixer or electric mixer
- Medium bowl
- Whisk
- Plastic wrap
- Small bowl
- Cooking rack
- Airtight container
- Cookie scooper
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.
Substitutions
- Butter: If you don't have unsalted butter, use salted butter instead. Just be mindful of the additional salt content in the recipe and adjust accordingly. Alternatively, you can use margarine or a plant-based butter substitute if you prefer a non-dairy option.
- Chocolate Chips: While semi-sweet or bittersweet chocolate chips are commonly used in chocolate chip cookies, you can substitute them with milk chocolate chips, dark chocolate chips, or chunks of your favorite chocolate bar. You can also mix different types of chocolate chips for varied flavors.
- Nuts: If you prefer not to use nuts or have allergies, you can omit them from the recipe. However, if you want to add a different texture and flavor, you can substitute the pecans with other nuts like walnuts, almonds, or macadamia nuts. Alternatively, add dried fruits like cranberries or raisins for a chewy element.
- Vanilla Extract: If you don't have pure vanilla extract on hand, you can substitute vanilla bean paste or vanilla essence. The flavor may vary slightly, but it will still add a pleasant vanilla taste to the Brown Butter Chocolate Chip Cookies.
- Flour: All-purpose flour is commonly used in chocolate chip cookies, but you can experiment with different types of flour for a different texture or dietary preference. For example, you can use whole wheat or gluten-free flour blends to make the Brown Butter Chocolate Chip Cookies healthier or gluten-free.
- Sugar: The recipe calls for a combination of granulated and light brown sugar. If you prefer a different sweetness level, you can adjust the ratio of the sugars. You can also use dark brown sugar for a deeper flavor.
Variations
- Sea Salt: Sprinkle sea salt on each cookie before baking. The combination of sweet and salty flavors creates a delightful contrast.
- Caramel Swirl: Add caramel bits or chopped caramel candies into the Brown Butter Chocolate Chip Cookies dough to create a gooey caramel swirl throughout the cookies. The caramel adds an extra layer of richness and sweetness.
- Nutella Filling: Make a thumbprint indentation in the center of each cookie dough ball and fill it with a small dollop of Nutella. The melted chocolate hazelnut spread will create a delicious surprise inside the Brown Butter Chocolate Chip Cookies.
- Mint Chocolate: Swap out the regular chocolate chips for mint chocolate chips to give the cookies a refreshing and minty flavor. This variation is perfect for chocolate and mint lovers.
- Coconut: Add shredded coconut, chocolate chips, and nuts to the cookie dough. The coconut adds a tropical twist and a chewy texture to the cookies.
- M&M's: Replace the chocolate chips with colorful M&M's candies. This variation adds a pop of color and a fun element to the cookies.
How to Serve
- Warm and Fresh: Serve the cookies while still warm in the oven. The aroma and soft texture make them even more irresistible. Pair them with a glass of milk or freshly brewed coffee for a classic and comforting combination.
- Ice Cream Sandwiches: Take two cookies and sandwich a scoop of your favorite ice cream flavor in between. The warm cookies will melt the ice cream slightly, creating a delicious and indulgent dessert. Roll the edges of the ice cream sandwich in mini chocolate chips or crushed nuts for added texture.
- Cookie Platter: Arrange various cookies, including the Brown Butter Chocolate Chip Cookies, on a platter for a cookie assortment. This is perfect for parties, gatherings, or holiday celebrations where guests can choose favorites.
- Ice Cream Toppings: Crumble the cookies and use them as a topping for ice cream sundaes or milkshakes. Combining the crunchy cookie pieces and the creamy ice cream is a delightful treat.
- Dessert Trifle: Layer crumbled Brown Butter Chocolate Chip Cookies with whipped cream and fresh berries in a glass or a dessert trifle dish. Repeat the layers and finish with a dollop of whipped cream and a sprinkle of cookie crumbs.
How to Store & Re-Heat
To store: Allow them to cool completely after baking. Once cooled, place them in an airtight container or sealable plastic bag at room temperature. They can be stored this way for up to 3-4 days.
To reheat: You can use several methods. If you want to restore their warmth and softness, preheat your oven to 350°F (175°C). Warm the Brown Butter Chocolate Chip Cookies on a baking sheet in the oven for 3-5 minutes. Be careful not to overheat them, as they can quickly become too crispy. Alternatively, to warm them up, you can microwave the Brown Butter Chocolate Chip Cookies on a microwave-safe plate for 10-15 seconds. Remember that microwaving the cookies may result in a slightly softer texture. Once re-heated, enjoy the cookies immediately for the best taste and texture.
Make-Ahead
To make Brown Butter Chocolate Chip Cookies, you can prepare the cookie dough in advance and store it in the refrigerator or freezer until ready to bake. After preparing the dough, shape it into individual cookie dough balls and place them on a baking sheet lined with parchment paper. Cover the baking sheet tightly with plastic wrap and refrigerate for up to 24 hours or freeze for 3 months.
Once chilled or frozen, transfer the cookie dough balls to a sealed container or freezer bag. When ready to bake, place the chilled or frozen dough balls onto a baking sheet and bake according to the recipe instructions. This make-ahead method allows you to have freshly baked cookies whenever you desire with minimal effort.
How to Freeze
Brown Butter Chocolate Chip Cookie dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Tips for Making The Best Brown Butter Chocolate Chip Cookies
- Properly Brown the Butter: When browning the butter, cook until it reaches a deep golden brown color. This process intensifies the flavor and aroma of the butter, adding a rich and nutty taste to the cookies. Keep a close eye on the butter as it browns to prevent it from burning.
- Chill the Dough: After preparing the cookie dough, chilling it in the refrigerator for at least 30 minutes or up to 24 hours allows the flavors to meld together and the dough to firm up. The chilled dough also spreads less during baking, resulting in thicker and chewier cookies.
- Use Good-Quality Ingredients: Opt for good-quality ingredients, such as real butter, chocolate chips, and fresh nuts. These ingredients will contribute to the overall taste and texture of the Brown Butter Chocolate Chip Cookies.
- Toast the Pecans: Lightly toasting the pecans before adding them to the cookie dough enhances their flavor and adds a pleasant crunch. Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant, being careful not to burn them.
- Measure Ingredients Accurately: Precise measuring of ingredients, especially flour, is crucial for achieving the right texture in your cookies. Use measuring cups and spoons designed for dry and wet ingredients to ensure accuracy.
- Don't Overbake: To achieve soft and chewy cookies, take them out of the oven when set and slightly golden around the edges. The cookies will continue to firm up as they cool on the baking sheet. Overbaking can result in dry and crispy cookies.
- Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and develop their desired texture.
FAQ
Why are my brown butter chocolate chip cookies flat?
The cookie might spread too quickly if your flour, butter, and sugar ratios are off. This can occur if you aren't precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much. This is because sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the Brown Butter Chocolate Chip Cookies to spread out.
Likewise, if you use too much butter, the Brown Butter Chocolate Chip Cookies will end up flat and greasy. If you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the Brown Butter Chocolate Chip Cookies will spread. A quick fix is to bulk it up a Little. If you used too little flour, stir a couple more tablespoons into the batter.
Otherwise, shape your Brown Butter Chocolate Chip Cookies and freeze them on the baking sheet until they're solid. Although the cookies might still spread some, the frozen butter will counteract the action. If all else fails, consider repurposing your flattened cookies: crumble them up like ice cream toppings or mix-ins, or stir them into cake batter for a decadent treat.
Can I use salted butter instead of unsalted butter?
You can use salted butter instead of unsalted butter in the Brown Butter Chocolate Chip Cookies recipe. However, remember that salted butter contains added salt, so you may need to adjust the amount of salt in the recipe to account for the saltiness of the butter.
Why are my Brown Butter Chocolate Chip Cookies too cakey and not chewy?
Overmixing the cookie dough can lead to a cakey texture. When you add the flour mixture, mix until just incorporated. Overmixing can develop too much gluten, resulting in a cake-like texture.
Why did my Brown Butter Chocolate Chip Cookies turn out too dry?
Overbaking is a common reason for dry cookies. Be sure to follow the recommended baking time and remove the cookies from the oven when they have puffed up, and the tops begin to crackle but are not overly browned.
What can I do if my cookies are too sweet?
You can reduce the sugar in the recipe by a few tablespoons next time if you find the cookies too sweet.
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.