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.  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 temperature 
  • 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

5 thoughts on “Brown Butter Chocolate Chip Cookies

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