Thick Brown Butter Chocolate Chip Cookies

Posted on May 14, 2025

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Thick Brown Butter Chocolate Chip Cookies

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  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 large cookies 1x
  • Category: Dessert

Ingredients

Scale
  • 10 tablespoons unsalted butter (140g)
  • ¾ cup packed light brown sugar (150g)
  • ¼ cup white sugar (55g)
  • 1 large egg
  • 1 egg yolk
  • ¾ teaspoon salt (adjust to ½ teaspoon if you prefer less salt)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 â…“ cup all-purpose flour (170g)
  • 4 oz dark chocolate (113g)
  • 4 oz milk chocolate (113g)


Instructions

  1. Melt the butter in a non-stick pan on medium-low heat until it turns brown with a nutty aroma.
  2. Reduce heat to the lowest setting, add sugars, and whisk for 1-2 minutes to dissolve.
  3. Remove from heat, cool for 5-10 minutes. It should be warm but not hot.
  4. Add egg and yolk, whisk until the mixture is light and smooth (1-2 minutes).
  5. Add dry ingredients, fold with a spatula until almost mixed.
  6. Fold in chopped chocolate until evenly dispersed.
  7. Use a 2″ scoop to make 8 ~80g balls. Don’t press them, just gently shape.
  8. Optional: Place a few chocolate chunks on top.
  9. Refrigerate for at least 30 minutes, ideally 2 hours or longer.
  10. Preheat oven to 375°F, line a large cookie sheet with parchment paper.
  11. Place balls on the sheet, keeping 3″ between each.
  12. Bake for 10-12 minutes, depending on desired softness.

Notes

  • Don’t mix butter and sugar on high heat; it may crystallize. If in doubt, remove from heat before adding sugar.
  • Ensure the butter-sugar mix isn’t too hot when adding eggs.
  • Add chocolate gradually to avoid melting in the dough.
  • Instead of dark and milk chocolate, use all semi-sweet.
  • Freeze dough balls in an airtight container; bake directly from frozen, adjusting baking time by 2-4 minutes as needed.

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