Officially titled The Best Chocolate Chip Cookie Recipe EVER, these BROWNED BUTTER CHOCOLATE CHIP COOKIES are soft, buttery, and loaded with chocolate chips.
A self-diagnosed chocolate chip cookie addict, some of my other favorites include these Chocolate Chunk Cookies with Sea Salt, Bourbon Bacon Chocolate Chip Cookies, and Chocolate Chunk Almond Butter Oatmeal Cookies.Jump to Recipe
The chocolate chip cookie. Full transparency, I’m a little perplexed on how to start this post because if you know me at all, you know how seriously I take my cookies. I am literally obsessed with cookies.
Given this crazy obsession, one would think that I would have found, experimented, and mastered the “best” chocolate chip cookie recipe years ago. Or that one of my favorite things to make would be cookies.
I found that, no matter what, every single time I baked chocolate chip cookies, they never turned out the same.
So I took to the internet. I mean, I have eaten those super amazing (homemade) chocolate chip cookies before, surely there is a recipe out there somewhere. After extensive research, testing, and… eating, I had finally found…THE ONE.
INGREDIENTS IN THE BEST EVER BROWN BUTTER CHOCOLATE CHIP COOKIE RECIPE
- one ice cube
- all-purpose flour
- Baking soda
- granulated sugar
- vanilla extract
- brown sugar
- ALL THE CHOCOLATE
(jk, I’m here for the butter)
So, you’re probably looking at that ingredient list and thinking, “ok, so, it looks like every other chocolate chip cookie recipe…except for that ice cube”.
And you would be correct. Except that you’re wrong.
IT’S ALL ABOUT THE BUTTER…THE BROWNED BUTTER
You guys. Who here loves butter?
Ok, yessss. I have both arms and legs way up because butter in my jam so we’re definitely in this together. Anywho you’ll notice when you’re shopping at the market that there are all kinds of different butter out there:
- Salted and unsalted butter
- Clarified butter
- Cultured butter
- European butter
- Sweet butter
So what’s the deal with the butter?
What is browned butter?
Browned butter is…butter. surprise!
But, seriously, that’s what it is. Melted and cooked in a skillet just long enough to cook the milk solids, you’re essentially toasting the butter. The result is the most magical, delicious 1-ingredient sauce that ever existed.
HOW TO MAKE BROWNED BUTTER.
All you need is 5 minutes.
- Grab a light colored pan or skillet (cast iron is not recommended here).
- Over medium heat melt your butter, making sure to swirl your pan for even cooking.
- The butter will start to foam. That’s a good thing.
- Then the butter will start to change color from a golden yellow to a darker, nuttier brown.
- Then you’ll smell the smell. The magical, amazing nutty aroma signaling that you should probably keep a very close eye on your butter because at any moment, it will be time to remove from the heat.
- Remove the pan from the heat and transfer the browned beautiful butter to a heatproof bowl to cool.
It really is that easy. And browned butter? Well, it tastes pretty darn amazing on everything from fish to chicken, veggies to pasta….
TIPS FOR MAKING THE BEST EVER BROWNED BUTTER CHOCOLATE CHIP COOKIES:
- Try not to burn the butter
- Refrigerate the dough for AT LEAST 4 hours before baking.
- Store the dough in the very BACK of the refrigerator. Trust me.
- Make extra. One batch is never enough.
- Use chunks of chocolate instead of chips.
- Sprinkle with just a teeny tiny pinch of course sea salt just after baking.
EQUIPMENT NEEDED TO MAKE BROWNED BUTTER CHOCOLATE CHIP COOKIES.
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Soft, buttery, and filled with chocolate chips, these (Best Ever) Browned Butter Chocolate Chip Cookies are simple, homey, and completely addictive.
- 8 ounces unsalted butter 2 sticks
- 1 standard ice cube
- 2 cups all-purpose flour about
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup granulated sugar or 5 ounces
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup brown sugar packed
- Semi-sweet chocolate roughly chopped (at least 8 ounces)
In a saucepan over medium heat gently melt the butter until particles begin to turn golden and brown. To prevent burning, continuously swirl the butter in a circular motion. Remove the butter from the heat and continue to swirl around the pan until the butter is a rich brown and lightly fragrant.
Immediately transfer melted butter to a medium bowl and add the ice cube. Whisk until melted and transfer the bowl to the refrigerator to cool completely- approximately 15 minutes.
As the butter cools, whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside.
In the bowl of a standing mixer whisk together the granulated sugar, eggs, and vanilla for approximately 4-5 minutes.
Fit the paddle attachment on to the mixer. When the browned butter has cooled completely, add it to the egg mixture along with the brown sugar. Mix everything together on medium speed just until combined, approximately 15 seconds. Add the flour mixture and mix on low speed just until almost combined (small areas with dry flour are ok). Add the chopped chocolate or chocolate chips and continue to mix on low speed for an additional 15 seconds, or just until the dough comes together.
Transfer the dough to an airtight container and refrigerate for at least 3 hours to overnight
When ready to bake, preheat oven to 325 degrees F. Position the racks on upper and lower middle positions. Line two baking sheets with parchment paper and use a 1-ounce cookie scoop or spoon (approximately 2-3 tablespoons of dough in total per cookie) to carefully scoop cookie dough on to prepared sheets.
Transfer baking sheets to the oven and bake for approximately 12-16 minutes, rotating pans halfway through cooking.
Remove pans from oven and allow cookies to cool for 1-2 minutes before transferring to a wire rack to cool completely. Repeat with any remaining cookie dough.
Store cookies in an airtight container at room temperature for up to 5 days.
Recipe lightly adapted from Serious Eats