Brown Butter Chocolate Chip Cookies


We make a lot of cookies and always have a full jar of them at the office as we have meetings after meetings that sometimes warrant an energy boost to keep the energy going. ย We have our traditional cookies but sometimes we like to intensify the flavor by making them with brown butter.


  • 16 tablespoons brown butter, at room temperature
  • When you make the brown butter, remove it from the pan and scape it all into a heatproof bowl where you have two additional teaspoons of unsalted butter that will infuse into the brown butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 extra large eggs, room temperatureย 
  • 1 tablespoon bourbon pure vanilla extract (or plain pure vanilla extract)
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 1/2 teaspoon of kosher salt
  • 1 1/2 cups Ghirardelli premium milk chocolate chips or you can use chopped toffee bars like Skor or Heath

Making It

  • Turn the oven to 350 degrees
  • Cream the butter and the sugars in a mixer fitted with the paddle attachment, should take 4 minutes on medium, add the vanilla and each egg, one at a time at the end, turn off mixer
  • Sift in the combined flour, baking soda, baking powder, salt until fully combined, turn the mixer to slow and add the candy, stop mixer when mixed in
  • Line a half baking sheet with parchment paper and use an ice cream scoop to (smaller the better) to drop the dough, separated by 2 inches and look for 15 minutes, let cool on a rack and serve

6 thoughts on “Brown Butter Chocolate Chip Cookies

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