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Thick Brown Butter Chocolate Chip Cookies

a bite taken out of a thick brown butter chocolate chip cookie on parchment paper.
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These are the BEST Thick Brown Butter Chocolate Chip Cookies. They're an elevated, bakery worthy chocolate chip cookie, that is still so simple and easy to make. With the nutty flavor of the brown butter, rich melted chocolate, and soft chewy texture, these are guaranteed to be your go-to cookie.

Ingredients

Units Scale
  • 10 tablespoons salted butter
  • 158g light brown sugar
  • 65g granulated sugar
  • 1 large egg- room temperature
  • 1 large egg yolk- room temperature
  • 1 teaspoon vanilla extract
  • 210g all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt
  • 210g semi-sweet chocolate chips

Instructions

BROWNING THE BUTTER

  1. In a medium saucepan, add the butter and set the pot over medium heat.
  2. Allow the butter to melt completely, then bring to a low boil. Swirl occasionally to prevent burning.
  3. Continue to allow the butter to simmer until it becomes foamy on top and you start to see small brown flecks in the foam. 
  4. Swirl to prevent burning, and allow the butter to reach a light brown color. (not too dark or you'll burn it.)
  5. Remove the brown butter from the heat and allow it to cool for 30 minutes before using.

COOKIE DOUGH

  1. In a large mixing bowl, use a wooden spoon to stir together the cooled brown butter, brown sugar, and granulated sugar. Mix well.
  2. Next, add in the egg, egg yolk, and vanilla extract. Again, mix until well combined.
  3. Finally, to the wet ingredients, add the flour, baking powder, baking soda, cream of tartar, and salt. Use a rubber spatula to gently combine all ingredients until no traces of flour remain.
  4. Lastly, use a rubber spatula to fold in the chocolate chips. 
  5. Cover the mixing bowl with plastic wrap and chill for 20 minutes. 

BAKING:

  1. In the meantime, preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Use a 2 tablespoon cookie scoop to scoop the chilled cookie dough into balls, then use your hand to gently form the cookie dough into tower-like shapes. (see photo in post)
  3. Bake for 8-10 minutes, or until the edges start to look lightly golden brown. 
  4. Carefully remove the thick brown butter chocolate chip cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

Notes

  • Use room temperature ingredients: For best results, make the dough with all room temp ingredients. This helps them come together easier and forms a smoother dough.
  • Measure ingredients properly: I know it can be annoying, but I list the ingredients in weight measurements for a reason. Measuring with a scale is the most accurate way to bake and also consistently gives you high quality baked goods.
  • Chill the brown butter: Once the butter is browned, place it into the fridge to harden completely. If it's still melted, the cookies will spread too much.
  • Chill the cookie dough: The cookies turn out with the best flavor and texture after the dough has been chilled. I recommend 20 minutes, but you can also make it a day ahead of time and chill overnight. Just let the dough sit out for 20 minutes before scooping.
  • Don't over bake: You do not want to overbake these thick brown butter chocolate chip cookies or else they'll be dry. My favorite is to take them out when the top is still a bit shiny and let the residual heat from the pan finish the baking process.
  • Storing: Keep leftover cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://www.coleinthekitchen.com/thick-brown-butter-chocolate-chip-cookies/