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Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies elevate the classic cookie experience with a nutty aroma from browned butter and sweet chocolate. Perfect for any occasion and adaptable for healthier versions.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup unsalted butter Must be browned for flavor.
  • 2 tbsp milk powder Increases richness and chewiness.
  • 3/4 cup dark brown sugar Adds sweetness and depth.
  • 3/4 cup granulated sugar Balances sweetness.
  • 2 large eggs For binding, plus 1 yolk.
  • 1 tbsp vanilla extract Enhances flavor.
  • 1 tbsp + 1 tsp light corn syrup Optional, for chewiness.
  • 1/2 tsp baking soda Helps cookies rise.
  • 1/2 tsp baking powder For light texture.
  • 3/4 tsp fine sea salt Essential for flavor balance.
  • 1 cup + 3 tbsp all-purpose flour Base for cookie dough.
  • 1 1/4 cup bread flour Provides chewiness.
  • 125-200 g chocolate of choice Add as chips or chunks.

Method
 

Preparation
  1. Start by browning the unsalted butter in a saucepan over medium heat, stirring continuously until golden brown.
  2. Remove from heat and let cool to room temperature.
Making the Dough
  1. In a large mixing bowl, combine the cooled brown butter with dark brown sugar and granulated sugar and mix well.
  2. Add the eggs, egg yolk, milk powder, corn syrup (if using), and vanilla extract. Mix until smooth and creamy.
  3. In another bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, and fine sea salt.
  4. Gradually mix the dry ingredients into the wet mixture until combined; do not overmix.
  5. Fold in the chocolate pieces.
Baking the Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet.
  3. Bake in the oven for about 10-12 minutes or until edges are lightly golden.
  4. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For a healthier version, consider using whole wheat flour or almond flour and reducing sugar. Store cookies in an airtight container for up to a week or freeze for future use.