Brown Butter Chocolate Chip Cookies

This Brown Butter Chocolate Chip Cookies recipe makes the BEST chewy cookies - soft on the inside with crispy edges and melty chocolate.

Course Baking, Cookies, Dessert, Edible Gift

Cuisine American, Canadian, Christmas, Cookies, Holiday

Keyword Brown Butter Chocolate Chip Cookies

Prep Time 20

Cook Time 10

Chilling 1

Total Time 1 30

Servings cookies

Calories 123kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

1 cup butter
½ cup white sugar
1 cup brown sugar
1 tbsp honey
2 teaspoon vanilla paste
2 ¼ cups all purpose flour
¼ teaspoon baking soda
1 teaspoon baking powder
2 eggs
2 cups chocolate chips or chopped up chocolate (use your favourite- we prefer dark chocolate)
¼ teaspoon salt

US Customary - Metric

Instructions

Place the butter in a medium saucepan over medium heat.
Let it melt, then continue cooking it, stirring often, until it foams and turns golden brown with tiny brown bits on the bottom, about 5–7 minutes.
Pour the browned butter (including all the brown bits) into the bowl of your stand mixer (if it's heatproof) and let it cool for about 15–20 minutes. It should be slightly warm but not hot when you mix the dough.
On top of the cooled brown butter add the white sugar, brown sugar, and 1 tablespoon honey.
Beat on medium speed with the paddle attachment for 1–2 minutes until creamy and well combined.
Add 2 teaspoons vanilla paste and the eggs, one at a time, beating until fully incorporated.
Add the dry ingredients on top of the wet ingredients and mix on low speed until just combined but make sure you do not over mix.
Fold in the chocolate chips or roughly chopped chocolate. If you like, save a small handful to press on top of each dough ball before baking for a bakery-style look.
Scoop the dough into balls (about 2 tablespoons each, or 35–40 grams).
For the best texture and flavour, chill the dough balls for at least 30–60 minutes (or up to overnight). This helps develop the flavour and prevents spreading too much.
Preheat your oven to 320°F (160°C).
Line baking sheets with parchment paper.
Place chilled cookie dough balls on the prepared baking sheets, leaving 2–3 inches between each.
Bake for 9–11 minutes, until the edges are lightly golden but the center look slightly underbaked — they’ll continue to set as they cool.
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely or enjoy warm!

Notes

Storage and Freezer Instructions

These cookies keep well in an airtight container for up to 4 days, or freeze baked cookies for up to 3 months.

You can also freeze the uncooked cookie balls for up to 3 months.

Nutrition