Brown Butter Chocolate Chip Cookies

Photo by Stephanie Knewasser

From the kitchen of Madeline Wilson

In a pan, over medium heat:

1 c unsalted butter (2 sticks)

Cook, stirring constantly, for about 7 minutes.

The butter will melt, then foam, then turn golden.

You’ll see little specks (milk solids) begin to brown.

Immediately transfer to a heatproof glass dish (like Pyrex) or it will burn.

Cover & refrigerate until solid (~ 1 hr). Or freeze for 30 minutes.

Check Sally’s Baking Addiction for more information on browning butter.

In a bowl, stir together:

2 1/2 c flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Set aside.

In a mixer, cream together:

the chilled brown butter

1 c packed brown sugar

1/2 c sugar

Cream until light & fluffy (~ 3 minutes).


2 eggs

2 tsp vanilla extract

Slowly add flour mixture, just until combined.


3/4 c bittersweet chocolate chips

3 1/2 oz bittersweet chocolate bar (70% cacao), chopped

Scoop/ roll into balls.

Place on cookie sheets lined with parchment or silicone baking mats.

Top each with a pinch of sea salt.

Bake @ 350, until golden, about 10 minutes, depending on size of cookies. 

Cool 10 minutes to let them set before removing from cookie trays.

Browned butter.
Don’t flatten balls.
Done when edges are set.
Cookies will fall as they cool.

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