Ummmm I don’t even know where to begin here other than by saying BROWN BUTTER IS LIFE. My giant brown butter chocolate chip cookies will be the best cookies you ever make. Yes, I said it.
I have since tweaked my older Brown Butter Chocolate Chip recipe and I am loving it even more than before! Instead of using 1 stick of salted butter and 1 stick of unsalted, I am just using 1 1/4 cup of unsalted butter. Haha, that is actually LESS than what I was using before!
The perfect chocolate chip cookie to me has golden crispy edges, a good crust on the top, but still soft and a little gooey in the center.
My giant brown butter cookie base has a rich toffee flavor and a pinch a salt to enhance the flavors all around. The secret to this perfect cookie? The brown butter, of course!
Besides the browned butter, another secret weapon is a really good-quality vanilla. I have partnered with Vanilla Pura, a company based out of Utah. All 100% organic vanilla beans from Mexico, Tahiti and Indonesia. A vanilla like this will take your baked goods to the next level! (For 30% off your order, enter AWHOLELOTTAOVEN30 in the promo code at checkout. Bottles come in 100 ml and 250 ml)
No one said these were healthy. But they are worth the calories!!! Maybe just don’t eat 10 in one sitting….
HOW TO BROWN BUTTER:
This is an important step. I like to use a lighter colored pan for this so I can see the color changing process better, but it isn’t mandatory! Dark works too, just keep a close eye on it and you will smell the butter browning! The butter will go through different phases. It will begin to melt and bubble. Take a wooden spoon or spatula and stir often and around the sides of the pan. Let the butter melt and watch for it to begin changing colors from a creamy yellow to a deep amber yellow.
The butter will begin to foam and this is why it is important to stir often so you can see what is going on below the foam. Small brown bits will begin to form and that will be a signal that the butter is officially browned. Butter can burn quickly so watch carefully. It is better to pull off of the heat a little early instead of browning too long and risk burning it.
Since you want the butter to chill quickly, pour it into a large bowl and place in the refrigerator. Use a spatula to get every bit of butter out of the pan. You want to make sure you get the yummy dark brown granules that appear when browning the butter, that helps enhance the toffee flavor! Let it chill in the refrigerator for at least 40 minutes. The reason you do not want to pour hot melted butter into the mix is because it will A) flatten the cookie, and B) scramble the eggs!
CREAMING THE BROWN BUTTER AND SUGARS:
This is a very important step as it creates a smooth and creamy dough and gets rid of the graininess from the sugars. It needs to be creamed for at least 2-3 minutes, scraping the sides of the bowl often. The eggs can be added one at a time, mixing for 30 seconds after each addition.
HOW TO GET PRETTY COOKIES:
Here are a few insider tips on how to make your cookies look extra pretty!
*MAKE BIG COOKIES! Bigger cookies look prettier and are overall more appealing, let’s be honest. I use 1/4 cup of dough which gives you a perfect gooey center and crispy edges. This is my favorite cookie dough scoop to use.
*After you have you cookie dough balls on the baking sheet, add a few extra chocolate chip cookies on top so the cookie is picture perfect.
*I learned something new! As soon as you take your cookies out of the oven, give them a good bang on the counter to help give them beautiful wrinkles.
Freeze for later, if you don’t eat them all immediately!
These cookies are wonderful to freeze and bust out when you have a hankering for a delicious cookie. You can also freeze the dough to bake up some of these gems quickly! I like to have them on hand for a hostess gift, for neighbors, co-workers, or a Tuesday.
If you like this recipe, please make sure to comment below!
- 1 1/2 sticks of unsalted butter
- ¾ cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¾ cups of all-purpose flour
- 3/4 teaspoon of salt
- 2 teaspoons baking soda
- 2 ½ cups semisweet chocolate chips
- Preheat oven to 375 degrees
- Cut up your 1 1/2 sticks of butter into pats of butter, this will help it melt evenly.
- Brown the butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color
- Remove from heat and pour into a separate bowl
- Cool butter in fridge until room temperature consistency, you want your butter to be semi solid. If it becomes too solid, you can leave it out for about 10 minutes until it reaches room temperature
- Grease baking sheets with cooking spray or line with parchment paper
- Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter! That is what gives it a nutty flavor)
- Add in flour, baking soda, and salt until just barely combined—over mixing will make the cookies tough
- Stir in chocolate chips
- Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden
- If you choose to sprinkle flakey salt on your cookies, remove from oven at 7 minutes and sprinkle. This will help the salt stick to the top and not fall off. Place back in oven and bake for remaining time.
- Once cookies are done baking, take tray out of the oven and give it a few bangs on the counter to help give the cookie the pretty wrinkles
- Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack
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