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.
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.
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
How to Store & Re-HeatTo 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. If you live in a humid climate, add a piece of bread to the container to help keep the cookies soft and fresh. If you prefer to extend their shelf life, you can store them in the refrigerator for up to a week.To reheat: You can use a couple of methods. If you want to restore their warmth and softness, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them in the oven for about 3-5 minutes. Be careful not to overheat them, as they can quickly become too crispy. Alternatively, you can briefly microwave the cookies for about 10-15 seconds on a microwave-safe plate to warm them up. 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-AheadTo 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 you're 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 FreezeBrown 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.Notes:
Brown Butter Chocolate Chip Cookies can be stored at room temperature in an airtight container for up to 5 days.
Nutrition
Nutrition Facts
Easy Brown Butter Chocolate Chip Cookies
Amount per Serving
Calories
337
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
63
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
41
mg
14
%
Sodium
194
mg
8
%
Potassium
157
mg
4
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
4
g
8
%
Vitamin A
311
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
