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5 from 4 votes

Brown Butter Chocolate Chip Cookies

By Britney
Prep: 40 minutes
Cook: 15 minutes
Resting Time: 1 hour
Total: 1 hour 55 minutes
Servings: 9 Large Cookies
brown butter cookies on a plate with parchment paper and topped with flaky salt.
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Chewy brown butter chocolate chip cookies are packed with brown butter flavor and loaded with chocolatey gooey goodness!

Equipment

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Ingredients 

  • 1 cup + 2 tbsp (252 g) Salted Butter, (browned)
  • 2 tbsp Milk Powder
  • 1 cup (220 g) Brown Sugar
  • 1/2 cup (100 g) Sugar
  • 2 large (100 g) Eggs, (room temperature)
  • 1 tbsp (15 g) Heavy Cream
  • 1 tbsp (15 g) Vanilla Bean Paste, (or Vanilla Extract)
  • 2 1/2 cups (318 g) Bread Flour
  • 1/2 cup (63 g) All Purpose Flour
  • 1 tbsp Cornstarch
  • 4 tbsp Malt Powder
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • Pinch Nutmeg
  • 2 cups (360 g) Semi-Sweet Chocolate Chips

Instructions 

  • In a small saucepan, melt 1 cup and 2 tbsp of salted butter over medium heat. Once melted, add in milk powder and stir to combine. Reduce heat to medium low. Cook until the butter turns foamy and golden brown and has a nutty aroma, about 10-15 minutes, stirring often. Continue to heat until the milk solids/brown bits form on the bottom of the pan and are a deep brown color.
  • Remove from heat and pour into a bowl. Make sure that you have a full cup of browned butter (226g). If you have less than 1 cup, add in enough butter so that you have a full 1 cup (no need to brown the additional butter if added). Let the butter cool until solidified. (you can also place into the refrigerator for about 1- 1 1/2 hours) The butter should be akin to room temperature butter - solid, but will leave an imprint when pressed.
  • In a large mixing bowl, mix together the dry ingredients - bread flour, all purpose flour, baking soda, cornstarch, malt powder, kosher salt, and the tiniest dash of nutmeg. Set aside.
  • In the bowl of a stand mixer, add the room temperature browned butter, dark brown sugar, and sugar. Fit with the paddle attachment and cream together for 3-4 minutes, until combined and lighter in color.
  • Add in eggs, one at a time, mixing between each additional ensuring each egg is fully combined prior to adding the next, then pour in the heavy cream and vanilla bean paste (or vanilla extract). Mix until combined, scrape down the sides of the bowl to ensure all of the ingredients are fully incorporated. Add in the dry ingredients. Continue to mix just combined, about 20-30 seconds, then fold in the chocolate chips. 
  • Scoop the cookie dough into 6 oz balls (about a 1/2 cup) and place onto a parchment paper lined baking sheet. Refrigerate the dough for 1 hour up to 24 hours. (if letting the dough rest any longer than an hour, cover with plastic wrap to prevent the dough from drying out)
  • Preheat the oven to 350 degrees F.
  • Bake 3 cookie dough balls at a time for 14-17 minutes, spacing about 3 inches apart. Fresh out of the oven, use a small bowl to swivel around the cookie in a circular motion to create that "perfect circle" shape. Allow the cookies to cool on the baking sheet for 10 minutes, then remove onto a wire rack to cool completely.
  • Sprinkle the top of every cookie with a little flaky salt (optional) and enjoy. 

Notes

  • Don’t overbake: Remove the cookies when the edges are golden but the centers still look slightly underdone. They will set as they cool.
  • Use room temperature ingredients! Room temperature ingredients mix more evenly, creating a smoother dough and ensuring consistent textures in cookies. This also helps incorporate air into the ingredients leading to better rise and a more uniform crumb.
  • Please use a kitchen scale to measure your ingredients! This ensures the perfect bake every single time! 
  • For gooey cookies with a chewy center, bake for 10-12 minutes. For a more crunchy cookie with crispy edges, bake for the full 14 minutes.
  • Use an ice cream scoop to form the balls of dough. The cookie scoop ensures that all of the cookies are the same size and bake evenly in the oven.

Nutrition

Calories: 770kcal, Carbohydrates: 92g, Protein: 7g, Fat: 42g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 549mg, Potassium: 332mg, Fiber: 4g, Sugar: 52g, Vitamin A: 865IU, Vitamin C: 0.2mg, Calcium: 83mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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