Best Browned-Butter Chocolate Chip Cookies
Best Browned-Butter Chocolate Chip Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12 cookies
Measurements:
(Recipe in grams below!)
1 cup butter (browned)
1/2 cup white/granulated sugar
2/3 cup brown sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses (optional)
1 & 3/4 cup All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
3/4 cup semi-sweet chocolate chips/chunks
3/4 cup toffee chunks (optional)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
226 grams butter (browned)
100 grams cup white/granulated sugar
130 grams brown sugar
1 egg (~60 grams)
12 grams vanilla extract
16 grams molasses (optional)
250 grams All-Purpose Flour
6 grams baking soda
2 grams baking powder
130 grams semi-sweet chocolate chips/chunks
120 grams toffee chunks (optional)
Instead of using chocolate chunks in your cookies, you can switch them out with almost anything! Above and below show the examples of using classic chocolate chips, mini-M&M’s, and chocolate caramel candies.
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
How do you make browned butter?
First of all, what is browned butter? It is simply just butter that is heated over a stovetop, in a saucepan, until the milk-solids separate. It leaves for a very nutty and caramel flavor to your cookies!
To make it, all you have to do is put your butter in a medium sized saucepan, over medium-low heat (don’t mix). Every minute or two, swirl the pan a couple times to allow parts of the butter to not burn at the bottom of the pan. After about 8-10 minutes (depending on the temperature you used) the butter should turn a golden brown and you’re going to pour it in a heat safe bowl. (I recommend pulling the butter off the heat earlier than you think you should because you DO NOT want to burn the butter). Let cool before using.
Note: When using salted butter, the butter will begin to rise and bubble when the butter is ready to be removed from pan!
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Brown your butter (scroll up to read how to do it) and let it cool for 10-15 minutes. You may also use slightly melted butter, if you do not want to brown your butter.
Step 2
Add white sugar and brown sugar to your butter. Mix the butter and sugar for 2 minutes.
Step 3
Add your large egg and stir into mixture. Mix right away so the egg does not start to cook from your warm butter.
Step 4
Mix in vanilla extract and molasses (optional).
Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated.
If mixture is still slightly warm, let it sit (covered) for 5-10 minutes before folding in your chocolate and toffee (optional).
Step 5
Place a 1/3 cup scoop (~70 grams) of cookie dough onto a parchment paper lined tray.
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 6
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 11-12 minutes.
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 8
You can store these in the fridge for up to 10 days or at room temperature for 8 days. Heat them up for 10-15 seconds, when you want warm cookies!