Brown Butter Chocolate Chip Cookies

4.88 from 33 votes

Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies are so gooey and nutty in flavor. They're made better with walnuts; if you disslike walnuts in your chocolate chip cookies, leave them out!

Prep Time15

Cook Time30

Chilling Time for Dough1

Total Time1 45

Course: Dessert

Cuisine: American

Diet: Low Salt

Servings: dozen

Author: Adrianna Adarme

Cost: 10

Ingredients

3 (360g) cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter (we're going to melt it so it can be straight from the fridge)
2 teaspoons water
1 1/2 cups brown sugar
1/2 cup white sugar
2 large whole eggs
1 large egg yolk
2 teaspoons vanilla extract or vanilla paste
3 ounces bittersweet chocolate chopped (from a bar)
6 ounces semi-sweet chocolate chips
1/3 cup finely chopped walnuts

Instructions

In a large bowl, mix together flour, baking soda and salt.
In medium saucepan, set over medium-low heat, melt the butter. Take out a silicon whisk and give the butter a stir. It will begin to foam up and bubble. Stirring frequently, allow it to keep going until it goes from a pale yellow color to a light brown color. Once it hits a light brown color, I like to give it a few more stirs just so I can monitor the color. This process happens quickly so don’t walk away! Keep stirring it until it goes from a light brown color to deep golden brown. Remove it from the heat and give it a few more stirs.
I like to let it continue to cook until it’s dark brown. Immediately pour it into a large bowl. Whisk in the two teaspoons of water. Allow the brown butter to cool for about 10 minutes. (If you don’t do this, when you add the chocolate, it’ll melt.)
Next, whisk in the sugars. And then, add the eggs and vanilla. Pour into the dry ingredients and mix until combined. Lastly, fold in chocolate chips and walnuts (if using). Stick in fridge for 1 hour to chill.
Preheat oven to 350F. Scoop out 2-ounce balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 4 inches apart.
Bake for 8 minutes. At the 8-minute mark, remove them from the oven to shape them (this is optional). Rotate the pan and bake for an additional 3 to 4 minutes, until the edges are lightly golden brown.

Video

Notes

Tips and Tricks:

Weigh your flour - For quick breads (like my Easy Banana Nut Bread), weighing flour isn't that necessary but I find with cookies it's critical to get the perfect consistency.
Use light colored baking sheets - My favorite are from NordicW are. I own a few of them and they're amazing. Dark colored baking sheets will result in darker bottomed cookies that are burnt or overbaked.
Place chocolate chips on top. I like to place a few chocolate chips on top of the balls of dough so they look the best.
Use a large cookie cutter to 'scoot' the cookies. I like to do this to shape my cookies into perfect circles. It's totally optional.
Make these ahead! The cookie dough can be made, scooped out into dough balls and kept in the fridge, covered tightly, for up to 3 days. Bake them straight from the fridge.

To Freeze Cookie Dough:

I have this post right here that explains how to do so!

Equipment and Tools:

OXO Medium Cookie Scoop | Baking Sheets | KitchenAid Stand-Up Mixer | Silicon Spatulas |

Nutrition