Browned Butter- Chocolate Chip Cookies

This recipe has been featured in a post on The Recipe Girl blog: Browned Butter Chewy Chocolate Chip Cookies.

Yield: 2 1/2 dozen

Prep Time: 30 min

Cook Time: 12 min

Browned Butter Chocolate Chip Cookies

This is one of my favorite chocolate chip cookie recipes of all time. The browned butter adds a wonderful flavor to the cookies.

Ingredients:

2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup unsalted butter
1/4 cup granulated white sugar
1 1/4 cups dark brown sugar, packed
1 Tablespoon half and half cream
1 Tablespoon lemon juice, freshly squeezed
1 1/2 teaspoons vanilla extract
1 large egg
1 large egg yolk
2 cups chocolate chips

Directions:

1. Sift together flour, salt and baking soda; set aside.

2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.

3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).

4. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.

5. Bake 10 to 12 minutes, depending on how large you've rolled your balls (mine took 11 minutes).

Tips:

*Milk may be used in place of the half and half cream, if needed.
*I prefer to use bittersweet chocolate chips in this cookie recipe.
*Cool completely and store in an airtight container.

Source: RecipeGirl.com (Adapted from Alton Brown)

21 Responses to “Browned Butter- Chocolate Chip Cookies”

  1. postedAug 17, 2009 7:00 AM

    These look delish. I always use more brown sugar then white. Makes things moister. :)

  2. postedAug 17, 2009 11:38 AM

    oh I have to try these. chewy cookies yummy :)

  3. postedAug 17, 2009 2:03 PM

    Lori, these really are beautiful cookies. I think I’ve got about 50 different recipes for chocolate chip cookies but I am adding this one and trying them out this week. Thank you.

  4. postedAug 17, 2009 2:07 PM

    I’ve just printed out your recipe and told my kids to wash their hands. My kitchen will soon be a floury mess. I’ll report back in a bit!

  5. postedAug 17, 2009 4:09 PM

    Holy expletive, Batman! Just took my first bite. Weird method to be sure, but it WORKS! I’m turning cartwheels over here… awesome recipe.

  6. postedAug 18, 2009 3:16 AM

    Wow! This is the chocolate chip recipe I’ve been missing my whole life! I somehow feel complete. Thank you!

  7. postedAug 20, 2009 7:34 PM

    I’m chilling my dough overnight because it’s too late to be eating yummy cookies. I will tell you how it tastes after a 12-hour (or more) period of refrigeration.

  8. postedAug 21, 2009 5:27 PM

    These were really great! I posted about them today and linked back to you. Thanks for posting this recipe; I will be making them again.

  9. postedAug 22, 2009 1:48 PM

    These look delish! I just made the dough and will bake them later tonight. Thank you for sharing!!!

  10. postedAug 24, 2009 12:32 PM

    The dough is sitting in the fridge awaiting to be made. It is another hour to go. Will let you know.

  11. postedOct 5, 2009 3:06 PM
    Wendy

    I’m not sure what happened – but when I made these, the first pan turned out like BRICKS. The dough was so hard and so stiff I could hardly mix in the chocolate chips. I cooked the first pan, figuring they would still spread – but to no avail. I had to add a whole stick of butter (totaling THREE! yikes!!!) to get them soft enough to cook correctly. I checked my recipe quantities again, and I put in the correct amount of everything (minus Lemon juice). Any thoughts on what happened??

  12. postedOct 22, 2009 8:34 AM

    These are amazing, thanks!

  13. postedNov 16, 2009 7:40 PM

    These looks wonderful. I love chocolate chip cookies.

  14. postedNov 16, 2009 8:50 PM

    Theres always something about dealing with hot oils that scares the crap out of me, I think it’s a throwback from getting burned in home ec as a kid… really want to try these though (pray for me!)

  15. postedNov 30, 2009 12:35 AM
    where_wear

    since this cookie is too sweet for me i try to cut down the brown sugar to 250g and skip adding white sugar, does it affect the chewiness of the cookie? please advise!

    • November 30th, 2009 @ 8:28 AM

      I wouldn’t mess w/ the sugar… you might have drastically different results. Let me know if you find something that works.

  16. postedDec 20, 2010 1:25 PM
    Lauren Sullivan

    these were AWESOME! they got the little bro approval too :)

  17. postedMay 5, 2011 5:30 PM

    So I have been meaning to try these for a long while, since of course, I too am always trying new chocolate chip cookies. My husband is a super picky CC cookie eater and we bothed really loved these! I think I over cooked a couple of the batches. They were good right out of the oven, but a little hard later. But still the best flavor!! I’m making them again soon!

  18. postedFeb 14, 2012 11:21 PM
    Amy

    Do you have to use half and half? We never buy it, and it would be silly to buy it for a tablespoon…

    • February 15th, 2012 @ 11:54 AM

      I suppose you could sub milk, or use cream or heavy whipping cream.

  19. postedFeb 26, 2013 6:03 AM
    Lisa

    Very good cookie! Used 1 cup 70% Valhrona chips & 1 cup 60% bittersweet. Got greasy fingers eating them. Thank you for sharing. Glad I chose to make these as part of hubby’s birthday treat fest over the NY Times version.

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