These brown butter chocolate chip cookies have been life changing for me! That might sound dramatic, but it’s true! I’ve been on the hunt for years for the perfect chocolate chip cookie. I’ve made dozens of recipes before finally realizing I’d just have to make my own. The perfect chocolate chip cookie to me has golden crispy edges, a good crust on the top, but still soft and a littlegooey in the center.
Enter our brown butter chocolate chip cookies. The cookie base has a rich toffee flavor, semisweet or dark chocolate is a must to contrast the sweet dough, and a pinch a salt to enhance the flavors all around. And that is what you get with this cookie! The secret to this perfect cookie? The brown butter, of course!
Browning the Butter
If brown butter intimidates you, don’t let it! I promise it is actually super easy.
See our video and step by step tutorial on how to brown butter:
Our brown butter guide will show you what to expect and answer any of your questions about browning butter!
Once the butter is browned, remove from heat, and pour into a bowl to cool. We want the butter to be soft but solid—room temperature. I stick mine in the fridge or freezer to speed up the process, if your butter gets too hard in the fridge, just let it sit on the counter for a few minutes and it’ll be perfect.
You can even brown your butter a few days in advance and store it in the fridge covered until you’re ready to make your cookies.
After you’ve browned butter once, you’ll never be afraid to do it again!
What makes these cookies so good?
I’ll let your in on a couple secrets on what makes these cookies truly spectacular. First is the most obvious, the brown butter. The brown butter offers a subtle nutty flavor that blends perfectly with the molasses in the brown sugar to give the cookie that amazing rich slightly smoky and nutty toffee flavor.
You’ll notice I use a higher ratio of brown sugar to white sugar. You’ve got to have the right balance of sugar and butter with not too much flour to get a nice spread on your cookies, as well as those nice crispy edges.
Instead of baking my cookies at the standard 350 degrees, I bake them at 375 degrees. Baking your cookies at a higher temperature will cook the outside of the cookie faster before the inside cooks too much. This trick is going to give you those crispy edges and exterior and keep the inside nice and soft.
My Cookie Baking Essentials:
You don’t need a cookie scoop for this recipe, but it sure speeds up the cookie scooping process and guarantees that your cookies are all the same size and shape. This scoop is a 4 tablespoon scoop (1/4 cup) and it is my most used scoop!
I love using a kitchen scale to weigh out my flour. If you don’t weigh out your flour make sure you are measuring your flour correctly otherwise you may end up with way too much flour in your cookies, which would be a tragedy.
Basic cookie sheets, I use these for EVERYTHING!
I love these silicone mats! Nothing sticks to them and they make cleaning up a breeze!
You can use beaters or any stand mixer you already have for these cookies, but this kitchen aid mixer is my absolute favorite!
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You’ll notice in the instructions that your cookie dough balls should be 1/4 cup. You might be tempted to make them smaller, but 1/4 cup scoops will give you the perfect ratio of crispiness and softness.
How to get PRETTY cookies:
I’ve also got some tips for you on how to make your cookies look extra pretty!
- Make your cookies big! Bigger cookies look prettier. I use 1/4 cup of dough for the perfect crispy and gooey ratio. This is my favorite cookie scoop to use.
- Before you put your cookie dough balls in the oven top them with a few extra chocolate chips. This makes sure you’ve got some chocolate chips picture perfect on top of every cookie.
- Right when your cookies come out of the oven bang the pan on the counter. the pushes the cookies out and gives them those beautiful wrinkles.
- If your cookies are a little misshapen its okay, you can fix them.While the cookies are still hot take your spatula and gently push in the edges anywhere the cookies aren’t perfectly round.
DON’T FORGET TO MEASURE YOUR FLOUR CORRECTLY!
You guys, I cannot emphasize enough how important it is to measure your flour properly! Any time someone had had these cookies turn out dry, crumbly, or cakey 99% of the time the culprit is TOO MUCH FLOUR!
I actually weigh my flour–130 grams = 1 cup flour. I know most people don’t have a kitchen scale, which is why it’s so important that you stir up your flour before using it, as it compresses while it sits, and spoon and level it before using it. We have an entire picture tutorial HERE showing you how to measure your flour properly and why it’s so important. For the love of all baked goods, please, oh please do not just dip your measuring cup into your flour container and scrape it up the side. Save us from the dry, crumbly cookies.
How to Freeze the Dough
I loveeee to have a stock of these in my freezer for when I’m craving a cookie or in case I need to bring a little treat to someone fast! So here’s what you’ll want to do:
- Scoop the cookie dough into 1/4 cup balls and line them up on a cookie sheet and place the entire cookie sheet in the freezer for at least 1 hour this is going to make sure they maintain their shape and don’t get squished and misshapen in the freezer
- Then you can stack them on top of each other in a tupperware container, I like to place a piece of parchment paper, wax paper, or even plastic wrap in between the layers of cookie dough so that they don’t get stuck to each other
- Before baking, pull out however many cookie dough balls you want and let them sit out at room temperature for about 15 minutes. Then bake according to normal instructions.
Just look at that gooey center! If you like this recipe don’t forget to comment and rate it below!
You May Also Like These Other Cookie Recipes:
- Peanut Butter Cup Cookies
- Dark Chocolate Pistachio Tahini Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Chocolate Chip Shortbread Cookies
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- Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.
- Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.
- Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)
- Add in flour (make sure your flour is measured correctly), baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.
I used salted butter, so if you use unsalted butter you may want to increase the salt amount from ½ teaspoon to 1 teaspoon.
Amount Per Serving: Calories: 340Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 282mgCarbohydrates: 44gFiber: 2gSugar: 28gProtein: 3g
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originally published August, 19 2018