• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Brown Butter Chocolate Chip Cookies

June 11, 2013 by Joy the Baker 179 Comments

IMG_9698

I haven’t been feeling at home lately.  I don’t think it’s an issue of physical location… I spend a hearty amount of time sitting at my desk.  I think this might be more of a brain-space problem… my brain is everywhere but in my head doing its job.

I’m not certain how to coax my brain back into the world of now.  I’ve been busying my poor brain with future work, future deadlines, and future anxieties.  The now is certainly suffering in a way that feels annoyingly paralyzing.

Making these cookies came to mind more as a meditation than a treat.  The act of melting butter down into a fragrant amber-colored fat, and creaming it with brown sugar feels like it could lead me home.  Toasted pecans and dark chocolate chunks stud the path.  The smell that fills the kitchen?… Yep, I think it’s working.  I’m finding my way home.

Thank you for being here with me.  Here is home, right?

Editor’s Note (it’s just me, Joy):

–  There’s no way I could mention chocolate chip cookies without mentioning the dad who taught me how to make cookies:  Dad the Baker.  Father’s Day is right around the corner, which makes this week a wonderful time the reminisce about Dad Lessons.  Oh how I need these every single day.

–  If you follow me on Instagram (and I’m super glad that you do!) you may be have seen that this weekend I’m part of a Pop-Up Bake Sale and Shop in Los Angeles.  Just sayin’.  Stay in the know!  

IMG_9633

Here is a collection of ingredients I feel at home in.  Butter is browned and nutty.  Brown sugar is sticky and moist.  Chocolate is dark.  Pecans are chopped.  I live in this space.  Home, Sweet (literally) Home.

IMG_9639

This cookie dough is creative with butter.  We use softened unsalted butter like traditional cookie dough… but we also use melted and browned butter.  Yea… brown butter is the magic ingredient to everything delicious.  That’s not an exaggeration.

Proof:  Brown Butter Strawberry Banana Bread

IMG_9642

Now would be a good time to grab a spoon.

IMG_9647

I’m at home, but sometimes it takes the smell of baking cooking to actually make me feel at home with everything around me.

IMG_9657

Cookie dough is patient and kind.

IMG_9660

Cookie dough burrito.

(I’m a poet.)

IMG_9664

Cookie dough is scooped and, because I have a salt-tooth, I like to top these cookies with a pinch of smoked sea salt.

I mean…

Yea!

IMG_9684

You can taste the butter from here, can’t you?

IMG_9694

Brown butter + chocolate + pecans.

Chewy, crisp, and buttery.  There’s not much more to say.  We’re all  the way home.

Brown Butter Chocolate Chip Cookies with Pecans

from the Joy the Baker Cookbook

makes 24 cookies

Print this Recipe!

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup packed light brown sugar

2 teaspoons pure vanilla extract

1 teaspoon molasses

1/2 cup granulated sugar

1 large egg

1 large egg yolk

1/2 cup coarsely chopped pecans

1 cup bittersweet chocolate chips

coarse sea salt for sprinkling

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.

Start by browning 1/2 cup (1 stick) butter.  In a medium skillet, melt butter over medium heat.  Once the butter has melted completely, it will begin to foam and froth as it cooks.  The butter will also crackle and pop.  That’s the water cooking out of the butter.  Swirl the pan occasionally, and keep an eye on the melted butter.  The butter will become very fragrant and brown bits will begin to form at the bottom of the pan.  Once the bits are an amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl.  Leaving the butter in the pan will burn it.  Allow butter to cool for 20 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar.  Cream on medium speed until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract and molasses and beat until incorporated.

Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture.  Add the granulated sugar and cream for 2 minutes, until well incorporated.  Add the egg and egg yolk and beat for 1 minute more.

Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed.  Add the flour mixture, all at once to the butter mixture and beat on low speed until the flour is just incorporated.  Remove the bowl from the stand mixer and use a spatula to fold in pecans and chocolate chips.

Spoon batter onto a piece or parchment paper or plastic wrap and wrap into a disk or cylinder and seal at both ends.  Allow to rest in the fridge for at least 30 minutes.

Place racks in the center and upper third of the oven and preheat oven to 350 degrees f.  Line two baking sheets with parchment paper.  Scoop dough by the two tablespoonful onto prepared sheets.  Sprinkle with sea salt.  Be sure to leave about 2-inches of space between each cookie.

Bake for 12 to 14 minutes of until cookies are golden brown.  Remove from the oven and allow to rest on the baking sheet for 5 minutes.  Serve warm or allow to cool completely.  Cookies are best enjoyed within a few days.  Duh.  

 

Previous PostNext Post

Filed Under: Chocolate, Cookies, Recipes

Previous Post: « Charred Mexican Zucchini
Next Post: Sweet Corn Pancakes »

Reader Interactions

All Comments
I Made This
Questions
  1. Kim

    October 14, 2021 at 3:41 pm

    So, would it work to scoop these into individual cookies and then FREEZE the dough like that? I’d love to store these in little cookie balls in the freezer, and bake a few at a time so I don’t HURT myself by eating every dang one.

    Reply
  2. Virginia

    December 16, 2017 at 2:17 pm

    I’ve made these quite a few times and they are my favorite chocolate chip cookies. Can I refrigerate the dough overnight or will the dough get too hard?

    Reply
    • joythebaker

      December 16, 2017 at 8:08 pm

      You can refrigerate the dough overnight!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Chocolate basque cheesecake topped with fruit.
Mini Burnt Chocolate Basque Cheesecake

This refined recipe for chocolate Basque cheesecake is SO SIMPLE with the most impressive results.  Find a detailed step-by-step with tips and tricks below or skip right to the recipe and get baking! This cheesecake does not miss. I’ve always felt like making a cheesecake, at home, from scratch was rather unreasonable.  You mean to…

Read More

Baked Taylor Swift cookies on parchment paper.
Taylor Swift’s Favorite Chocolate Chip Cookies

These are the Taylor Swift cookies you’ll want to bake for your Midnights listening party. Chewy, chocolate centers with crisp edges and a salty, bejeweled top.  They’re the perfect Taylor-inspired bake and midnight snack. This very afternoon, in the year of our lord 2022, I found myself on a Zoom meeting with the uber cool…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up