Brown Butter Chocolate Chip Cookies

September 7, 2023

The Best Brown Butter Chocolate Chip Cookies

Happy almost Fall everyone! If you are familiar with my website you might be wondering why in the world am I uploading yet another chocolate chip cookie recipe?! I have a very, very good reason for this! You see, aside from the fact that I am slightly obsessed with good cookies, the method I am using for making this particular chocolate chip cookie is different than my usual method for making cookies.

Another reason that this brown butter chocolate chip cookie recipe is awesome is you do not need to have softened butter (this is another step that sometimes makes me not want to make cookies).

You do need to chill the dough for an hour, but I don’t mind that part because I use that time to clean. This cookie, like many cookies, has vanilla extract as one of the ingredients. If you have a chance, check out my homemade vanilla extract recipe and make it in advance so you can use it for future baking.

Key Ingredient

One other key ingredient that this recipe has is brown sugar. If you haven’t noticed already from past recipes is that I NEVER use store bought brown sugar. It is so easy to make your own brown sugar, you only need 2 ingredients.

One last thing I want to share is that my dessert recipes are sweet, but they will never, ever be sweeter, or as sweet as store bought anything! From all the baking experiments I have done, I’ve learned that dessert does not need to be loaded with a boat load of sugar (it REALLY doesn’t) to taste good.

Now that you know my tips and tricks to giving your brown butter chocolate chip cookies the best flavor boost possible. Let’s bake!

Prep Time: 15 minutes + 1 hour to chill	Bake Time 11-12 Minutes
Serves: about 20 medium size cookies	Total time: 1 hour and 22 minutes

Brown butter chocolate chip cookie dough

Ingredients
1 cup melted and slightly browned butter
3/4 cup sugar
3 tbsp mulberry molasses (or any other molasses)
2 tsp vanilla extract
1 egg +1 egg yolk
2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup dark chocolate chips

Instructions

1. Melt the butter in a small saucepan on medium heat. As soon as all the butter has melted, start stirring continuously until it turns slightly golden brown. Turn heat immediately after to avoid from burning. Set aside and let it cool.2. Mix molasses and sugar until well combined3. In a large mixing bowl, beat the egg and egg yolk, then add vanilla extract and the sugar mixture. Stir with a spoon or spatula until well combined.4. In a small mixing bowl add flour, baking soda and salt, and stir until well combined.
5. Add the flour mixture into the egg mixture little by little in 3 parts. Add a little bit, stir with a spatula, add a little bit more, and repeat 2 more times.6. Add the chocolate chips, stir and cover, and let the mixture chill in the refrigerator for 1 hour or more.7. Preheat oven to 350F 20 minutes before the cookies are done chilling.8. Scoop cookie dough using a small cookie scoop , roll them into a ball shapes, and place on a baking sheet lined with parchment paper. 9. Bake for 11-12 minutes.

*If you want a more gooey cookie you can take the cookies out of the oven 1-2 minutes sooner. If you want less gooey, take out the cookies 2 minutes later.

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cookingwithrips

BERNADETTE

September 8, 2023 at 4:26 am

I will definitely remember that brown sugar hack. Does it make light or dark brown sugar?

cookingwithrips

September 9, 2023 at 10:39 am

Excellent question! Depends on the type of sugar you use. I use organic unbleached sugar which is a slightly tan color and when I make brown sugar, it turns into medium brown sugar. If you’re using white sugar, I want to say it will probably resemble more of a light brown sugar.