Have you ever used brown butter? If not, you are truly missing out. Don’t let it intimidate you, it is actually quite simple to brown butter, and it can be used in so many ways. If you’re a brown butter beginner, I recommend trying it out in these Brown Butter Chocolate Chip Cookies!
Brown Butter Chocolate Chip Cookies Recipe
The taste of Brown Butter is nuttier and richer than melted butter. It will give the cookies more of a toffee flavor. The contrast of semi-sweet chocolate chips or dark chocolate chips to the sweetness of the brown butter is perfection.
How to Make Brown Butter
First, I find making brown butter in a pan with a light-colored bottom easier. It isn’t essential, but seeing the color change is easier.
- The key to browning butter, not burning it, is constant stirring! Chop your butter into chunks and heat it on medium-high heat, stirring constantly. This is not a process you can walk away from. Butter can go from browned to burned rather quickly!
- After all the butter chunks melt, the butter will turn cloudy, then bubbly. As the butter boils, be sure to keep stirring!
- Let it boil for a bit, then the butter will turn clear, and you should be able to see the bottom of your pan. Once the foaming starts, it will turn brown rather quickly. Remove the butter from the heat when the desired color is reached.
- Afraid you burned it? Taste it! You will know immediately if it is burned. Brown butter will have a nutty toffee flavor. Also, the little brown bits at the bottom of the pan are toasted milk solids with lots of flavor, so be sure to scoop those out with the rest of the butter!
If you need your butter to be set up for a recipe, there are a few ways to speed up the process:
- Option #1. Get the brown butter out of the hot pan. Have a bowl ready to pour the hot butter into! Then throw it into the fridge or freezer.
- Option #2. Freeze a non-glass bowl beforehand and pour the brown butter straight from the pan. Then toss it back into the freezer. This is a much quicker method for setting up your brown butter. Be sure not to freeze a glass bowl, or the immediate temperature change from adding the butter could crack it.
I’ve found that you lose about 25% of butter’s moisture when using brown butter. So if you want to replace 1 cup of butter with brown butter, use one and one-fourth cups of brown butter. It’s also possible to make your brown butter ahead of time to use in a later recipe if it needs to be set.
Back to the Brown Butter Chocolate Chip Cookies
You won’t find any other surprise ingredients besides the brown butter in these cookies. That’s the beauty of them; same ingredients; just cook the butter first!
Can I Freeze Brown Butter Chocolate Chip Cookies?
If you enjoy cookies any time of the day or year, go ahead and whip up a batch, roll them into dough balls, and freeze them! You’ll have cookies at your fingertips whenever you crave them! This also helps with portion control, if needed. Only bake as many as you plan to eat!
Brown Butter Chocolate Chip Cookies Recipe
Ingredients:
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- One large egg
- One egg yolk
- 3/4 cup semi-sweet chocolate chunks
- 1 cup milk chocolate chips
- 1 tsp of sea salt (this is for sprinkling on top of the cookie)
- 1 cup unsalted butter
- One tablespoon of plain greek yogurt
- One tablespoon of vanilla extract
- 2 1/4 cups all-purpose flour
- One teaspoon of baking soda
Directions
Go ahead and brown your butter, which I discuss in this blog post’s first section.
Take a mixer, and you will mix the brown sugar and the other sugars super well. You will then combine the egg, egg yolk, vanilla, and yogurt. Mix it well.
Then you will mix all the dry ingredients together, including the baking soda, flour, and even the salt.
Go ahead and add the dry ingredients to the wet ingredients in this recipe. Mix well.
Add the chocolate chips to the mixture! This is always my favorite part.
This dough does need to be chilled in the fridge for a minimum of 12 hours. This is one of those recipes in which the dough needs to be cold in order to work.
Set oven to 350 degrees and bake the cookies for around ten minutes. Keep a close eye on the cookies to ensure they don’t burn.
Want to Make These Brown Butter Chocolate Chip Cookies?
Brown Butter Chocolate Chip Cookies Recipe
You'll want to give this Brown Butter Chocolate Chip Cookies Recipe a try! It's the perfect cookie to make with your family.
Ingredients
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 3/4 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 tsp of sea salt (this is for sprinkling on top of the cookie)
- 1 cup unsalted butter
- 1 tablespoon plain greek yogurt
- 1 tablespoon of vanilla extract
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
Instructions
- Go ahead and brown your butter, which I talk about in the first section of this blog post.
- Take a mixer and you are going to mix the brown sugar and the other sugars together super well.
- You are then going to take the egg, egg yolk, vanilla, and yogurt and combine everything.
- Mix it well. Then you are going to mix all of the dry ingredients together, including the baking soda, flour, and even the salt. Go ahead and add the dry ingredients to the wet ingredients in this recipe. Mix well.
- Add the chocolate chips to the mixture! This is always my favorite part.
- This dough does need to be chilled in the fridge for a minimum of 12 hours. This is one of those recipes in which the dough needs to be cold in order to work.
- Set oven to 350 degrees and bake the cookies for around ten minutes.
- Keep a close eye on the cookies to make sure they don't burn.
If you don’t own a cookie scoop, go buy one right now. Trust me; it will be a game-changer. You’ll make uniform cookies every time that will look lovely on a platter, and it is so much easier to scoop and place on the cookie sheet!
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So, please share this recipe on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. We would be honored and ever so grateful; thank you!
I tried these cookies with my kids today and they turned out fabulous.
This recipe is confusing. Does the butter need to set up after browning or is it used in melted form?
Dorry for the confusion! It just needs to cool, you do not need to let it set up.
I’m sure you need to mix the browned butter with the brown and white sugar but it is not stated in the instructions.