Emergency Saturday dispatch, friends! We have an update! We’re talking urgent Browned Butter Chocolate Chip Cookies!
My parent’s are visiting New Orleans this week which means I’ve convinced my dad to make my favorite cookies (twice now and once more before he goes) – his Browned Butter Chocolate Chip Cookies.
I’ve made hundreds of dozens of cookies in my day but none better than these. Two things make these cookies so special: 1) browned butter, and 2) dad making them for me. Now… when I make them for myself they’re still absolutely delicious. The effort barely decreases the pleasure at all. But ya know… it just feels nice to have dad bake cookies and mom help with dishes after a year long pantene pro-v.
I have this supremely fine recipe for Browned Butter Chocolate Chip. It’s been up for ages (7 years to be exact) and it feels high time for an update from our Virgo Baking Legend, Clifford Lesley.
The key to this recipe – the things that will make your cookies as good as Dad’s version:
• Brown the butter (a step-by-step here) and allow it to cool back to room temperature. You can speed this process up by placing the browned butter in the refrigerator to cool but bring it to a softened room temperature before combining with the sugar and other butter.
• Allow the cookie dough to rest for 1 hour (at least) before baking. This will allow the dough to meld and rehydrate.
• Portion the dough into 60 gram (about 2 1/2 tablespoon) round balls before baking.
Just the way dad does it and he seems to have the perfect touch.
Happy baking, friends. Let there be cookies in your future.
Print
Dad’s Very Best Browned Butter Chocolate Chip Cookies
- Prep Time: 2 hours
- Cook Time: 12-15 minutes
- Total Time: 19 minute
- Yield: 18 cookies 1x
Description
Dad’s perfectly chocolate chip cookies. Chewy inside, crisp around the edges, deep buttery caramel flavor.
Ingredients
- 1 cup (2 sticks, 226 grams) unsalted butter, divided. 1/2 cup softened, 1/2 cup browned and cooled to room temperature
- 1 cup lightly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 heaping cup chocolate chips
Instructions
- Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool until absolutely room temperature. Speed this step up in the refrigerator, but don’t skimp on this step.
- In a medium bowl combine softened butter, room temperature browned butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat on medium speed until well incorporated, lightened in color, and fluffy – 3 to 5 minutes.
- Add the egg and yolk plus the vanilla extract and beat on low speed for 1 minute, until well incorporated.
- In a medium bowl whisk together the flour, baking soda, and salt to incorporate the leavening evenly through the flour.
- Add the dry ingredients all at once to the butter and sugar mixture and beat on low speed or incorporate with a wooden spoon or spatula until no dry patches remain. Stir in the chocolate chips.
- Wrap the cookie dough in waxed paper or plastic wrap and refrigerate for 1 hour. Dough can also be refrigerated overnight. Just allow the dough to rest on the counter while the oven preheats.
- Line two baking sheets with parchment paper. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Roll dough into 60 gram portions (about 2 1/2 tablespoon balls). My dad rolls the dough into perfect balls and place about 2 inches apart on the prepared baking sheet.
- Bake one cookie sheet at a time for 12 to 15 minutes, rotating the pan halfway through baking.
- Allow to cool on the pan for 10 minutes before transferring to a wire to cool further before storing. Eat as many as you can while they’re warm.
- Store in an airtight container at room temperature for as long as they last.
Notes
Cookie dough can be frozen in rolled portions and baked from frozen for an additional 3 minutes.
Debra
The magic of brown butter. Love these.
Annie
Um, I do NOT know why I waited so long to make these. I’ve been making the same chocolate chip cookie recipe for years, and this just TOTALLY dethroned them! Send your Pops all my thanks and love for this recipe!
★★★★★
Pamela
Made these with my daughter who is visiting from New Orleans. Perfect snowstorm activity and they are just delicious. Thanks, Joy!
★★★★★
Leslie
I have long been on the hunt for a soft, thick chocolate chip cookie with great flavor and these were perfect! I think it is my favorite recipe I’ve ever tried for chocolate chip cookies. Fantastic.
★★★★★
Asmita
Needed to add 2 tsp of milk at the end as the mixture turned out on the side of dry. I love the idea of making balls, freezing them and popping them into the oven as and when needed.
Asmita
Just made these with the kids. The browned butter/ghee lend it a lovely flavour. Reminded us of nankhatai.
Sarah
Just here to report that I made these subbing baking powder for baking soda – 3 tsps to be exact – and it worked out very well. Highly recommend this recipe!
Theresa
These are the best chocolate chip cookies. Baked them yesterday and they are still soft today. I did make them smaller, as we prefer smaller cookies. If I could give them ten stars, I would!!!
★★★★★
Audrey
I’ve made these 3 or 4 times. I tell everyone about them, lol. I use half chocolate chips and half baking chocolate chunks. I also add whatever nuts I have on hand. It’s very forgiving for additions. Most delicious cookies I’ve ever made. I usually make a half dozen or if the fridge, then freeze the balls and pop a few in the toaster oven when we’re looking for a little sweet to go with our tea.
★★★★★
Michelle
Absolutely my go-to chocolate chip cookie recipe. No-fuss ingredients, reliable results every time. I’ve gotten so many compliments on these from people who are self-proclaimed cookie snobs. Thank you!!
★★★★★
Peggy Daykin
I baked these for my 70 year old brother who is a life long chocolate chip cookie lover. We both think these are the best we have ever tasted. Thanks Joy and Dad!
★★★★★
Emily
Joy has done it again! I’ve made, and loved, many of her recipes. But this is the first time I’ve left a comment. The world needs to know how good these are! Take the time to brown the butter and measure out the cookie size. (Also worth breaking out the good butter and the chocolate chips.) You will not be disappointed!
PS – thank you to her lovely dad for sharing these too!
Kim
So if you roll them into cookie-sized balls and freeze, can you skip the fridge step?
★★★★★
Eden
We made these and they were wonderful! Thanks for the recipe Joy!
★★★★★
Roxanne
These are delicious – I made them with big chocolate chunks and finished them with flaky salt. My only critique is that 60 grams would have been HUGE, and there’s no way it would have yielded 18 cookies. I made 40 gram balls and only got 11 (enormous) cookies out of it. That won’t stop me from making them again though (and probably doubling the recipe).
★★★★★
Yen
Just wondering, was your scale calibrated? I did 60 grams and got 18 cookies.
Joy the Baker - Founder
That’s a great question. I’m so sorry for the confusion Roxanne.