Recipes Desserts Cookies Chocolate Chip Cookies Brown Butter Chocolate Chip Cookies 4.3 (11) 11 Reviews In the realm of cookies, it doesn't get much better than chocolate chip with brown butter. The butterscotch-tinged dough is a perfect complement to the dark chocolate. By Jasmine Smith Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Food & Wine's Editorial Guidelines Updated on January 15, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 1 hr 30 mins Yield: 20 cookies The only thing better than chocolate chip cookies is making them brown butter cookies. Frequently asked questions What does brown butter do to cookies? Most traditional chocolate chip cookie recipes start by creaming softened butter with sugar. Here, the butter is melted in a skillet until golden brown and nutty first. This simple step does require a bit of extra time (mainly for chilling the butter), but the result is an intensely toasty butterscotch note that makes these thin, chewy cookies irresistible. How to Brown Butter What chocolate is best for cookies? Using two kinds of bittersweet chocolate (chips and a chopped bar) adds luscious layers to the cookies. The chips hold their shape when baked and provide consistent chocolaty goodness throughout, whereas the chopped bar's irregular shards contribute visual and textural interest along with flavor. When to Use Chocolate Chips, Baking Chocolate, or Cocoa Powder Note from the Food & Wine Test Kitchen A final sprinkle of flaky salt enhances the flavor of these brown butter chocolate chip cookies even more. We especially like the exquisite pyramid flakes of Maldon sea salt, which also lend the cookies a subtle crunch. Ingredients 1 cup (2 sticks) unsalted butter 2 1/2 cups (about 10 5/8 ounces) all-purpose flour 1 teaspoon baking powder 3/4 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoon vanilla extract 3/4 cup bittersweet chocolate chips, morsels, or discs (about 60% cacao) 1 (3 1/2-ounce) bittersweet chocolate bar (about 70% cacao), chopped 1/2 teaspoon flaky sea salt, such as Maldon Directions Julia Hartbeck Gather the ingredients. Julia Hartbeck Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof glass bowl; cover and chill until solidified, about 1 hour. (For quicker cooling, place in a freezer-proof bowl and freeze about 30 minutes.) Julia Hartbeck Meanwhile, preheat oven to 350°F. Line three large baking sheets with parchment paper and set aside. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside. Julia Hartbeck Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Julia Hartbeck Add eggs and vanilla; beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chocolate. Julia Hartbeck Using a 3-tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets (do not flatten). Sprinkle with flaky sea salt. Julia Hartbeck Place two of the baking sheets on separate racks in preheated oven and bake until edges of cookies are lightly golden and set, 12 to 14 minutes, rotating pans (top to bottom) halfway through bake time. Let cookies cool on pans 10 minutes; transfer to wire racks. Bake remaining sheet of cookies until edges are lightly golden and set, 12 to 14 minutes, repeating cooling process. Serve cookies warm or let cool completely, about 15 minutes. Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland Rate It Print