Soft Browned Butter Chocolate Chip Cookies

Where have these browned butter chocolate chip cookies been all my life? My husband is not a man of many words, especially when it comes to the food I prepare. I usually watch how many helpings he has to see whether he enjoys a dish or not. After he tried some of these fresh chocolate chip cookies with browned butter, he looked at me and said “can you always make them like this?” Why yes, yes I can! The nutty flavor of the browned butter pairs perfectly with chocolate chips and the soft cookie dough, making a cookie that is super hard to leave alone! Trust me, you may want to make a double or triple batch. If you love chocolate chip cookie recipes, be sure to try some more of our chocolate chip cookie favorites such as the Chocolate chip skillet cookie, Butterscotch toffee chocolate chip cookies and Amish chocolate chip cookies.

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Soft Browned Butter Chocolate Chip Cookies

Soft Browned Butter Chocolate Chip Cookies

marilynpeight
These browned butter chocolate chip cookies are a soft chocolate chip cookie with a beautifully nutty flavor from the browned butter. A can't-leave-alone treat that disappears quickly!
5 from 1 vote
Prep Time 20 minutes
Cook Time 8 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Equipment

  • Cookie sheets (linked below)
  • Mixing bowl (linked below)
  • Stainless steel measuring cups (linked below)
  • Mixing spoon (linked below)

Ingredients
  

  • 1 cup salted butter
  • 2 large eggs beaten
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour *see note
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 2 cups chocolate chips or chocolate chunks.

Instructions
 

Preheat oven to 350:

  • In a small saucepan, melt the butter until it is browned and foamy, swirling it with a spatula or whisk to keep it from burning. As soon as the butter has browned nicely and has a nutty aroma, remove it from the heat and allow it to cool to room temperature. Beat the eggs until creamy, then whisk in the sugars and vanilla extract. Mix in the cooled and slightly thickened browned butter.
  • Add dry ingredients and mix well until a soft but roll-able dough is formed *see note below for doing a cookie roll test. Fold the chocolate chips into the cookie dough, then shape the dough into balls the size of walnuts and place them on greased cookie sheets with an inch or two between each cookie (6-12 per sheet depending on the size of your cookies).
  • Bake in the preheated oven for 8-12 minutes until the cookies are set in the centers and golden on the edges. Allow the freshly baked browned butter cookies to cool on the cookie sheets for a few minutes before removing. Enjoy!

Notes

Add flour sparingly until a soft, non-sticky cookie dough is formed. Be sure to use a knife or spatula to level the flour with the measuring cup before pouring. Not all measuring cups are created equally, so once again, add just enough flour to create a non-sticky cookie dough. 
This recipe does not need to be chilled before baking. If you are having trouble with too much spread, try adding more flour or check your rising agents for freshness. Unfortunately altitude can also make a difference in cookie spread. If all else fails, feel free to chill the cookie dough for 30-60 minutes. 
To do a roll test, roll a little dough between your palms. If the dough sticks to your hand and is difficult to roll, then it will need more flour. If the dough is soft and rolls well, then you are all set! 
Additional notes and step by step photos below. 
 
Keyword Browned butter, chocolate chip cookies, soft chocolate chip cookies, with cornstarch
Tried this recipe?Let us know how it was!

Equipment needed for these browned butter chocolate chip cookies:

  • Baking sheets I prefer to use my Nordic ware baking sheets (not an ad) for baking these browned butter cookies on. Be sure to use baking sheets with a thicker enamel for a more even bake on the cookies.
  • Mixing bowl Stainless steel mixing bowls are my go-to especially since I prefer to mix up cookie dough and cake batters by hand to avoid overmixing.
  • Measuring cups I prefer to use my stainless steel measuring cups for measuring out the sugars, flour and other ingredients needed for these browned butter cookies.
  • Mixing spoon A mixing spoon is useful for mixing up the cookie dough. I also like to use a whisk for whisking the wet ingredients together before adding the dry ingredients.

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Ingredients needed for these browned butter chocolate chip cookies: all purpose flour, brown sugar, butter, granulated sugar, baking powder, vanilla extract, salt, cornstarch, baking soda, eggs and chocolate chips.

Can nuts be added to these browned butter cookies?

Yes, you can also fold in some walnuts, pecans, etc. You can also mix up the chocolate chips with butterscotch chips, peanut butter chips or even white chocolate chips. Some prefer to use chocolate chunks (from chocolate bars) in browned butter cookies and a sprinkle of sea salt on top of the cookies once baked. Feel free to experiment with additions of your choice!

Step 1: In a small saucepan, melt the butter until it is browned and foamy, swirling it with a spatula or whisk to keep it from burning. As soon as the butter has browned nicely, remove it from the oven and allow it to cool. Beat the eggs until creamy, then whisk in the sugars and vanilla extract. Mix in the cooled and slightly thickened browned butter.

Why should the eggs be beaten for these browned butter cookies?

For a beautifully soft and tender cookie, it is important to beat the eggs well (until creamy) and then to mix in the sugars and browned butter well before incorporating the dry ingredients. While you do want to mix/cream the wet ingredients well, the dry ingredients should be mixed in just until combined and no streaks of flour remain. Overmixing the wet and dry ingredients can cause more of a tough and dense cookie.

Step 2: Add dry ingredients and mix well until a soft, but roll-able dough is formed. Fold the chocolate chips into the cookie dough, then shape the dough into balls the size of walnuts and place them on greased cookie sheets with an inch or two between each cookie (6-12 per sheet depending on the size of your cookies).

Step 3: Bake in the preheated oven for 8-12 minutes until the cookies are set in the centers and golden on the edges. Allow the freshly baked browned butter cookies to cool on the cookie sheets for a few minutes before removing. Enjoy!

Cookie troubleshooting tips:

  • Too much flour causes a dry and crumbly cookie, but too little flour will create a cookie with too much spread and not enough rise. When in doubt, use the roll test, or bake a small batch with less flour first, then add flour as needed to get the cookies just right for you.
  • Old baking soda, baking powder or cornstarch can result in cookies that are tough and flat. For the best rise on your cookies, be sure to use fresh rising agents (not having been opened and left in the cupboard for more than 6 months).
  • Oven temperature can also play a part in the end result of your cookies. If the oven temp is too high, the cookies with brown too quickly while having a raw center. Oven temperature that is too low can cause the cookies to spread too much, yielding thin and tough cookies. You may need to adjust your oven temperature if you notice any of these issues. Some ovens run hotter than others and you can test your oven by checking the temperature with an oven thermometer.
  • Overbaking the cookies will cause dry and crunchy cookies. These browned butter chocolate chip cookies are best if just lightly baked (8-9 minutes in my oven at 350 degrees). Keep a close eye on the cookies toward the 8-10 minute mark and set a timer if needed. Let me know in the comments below if I missed any important cookie baking tips!

Storage for these browned butter cookies (if you happen to actually have any leftovers):

These browned butter cookies stay nice and soft for several days at room temperature (especially if not overbaked and kept in an airtight container). If you wish to store your cookies for a longer period of time, I would recommend freezing them in an airtight container. These cookies keep well in the freezer for up to 3 months.

Feel free to pin this recipe for later and be sure to tag me on Instagram with a photo of your own creation of this recipe. Thank you for your support!

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