Ultimate Brown Butter Chocolate Chip Cookies Recipe
These ultimate brown butter chocolate chip cookies combine a nutty, browned butter base with dark brown and white sugars for a perfectly chewy texture. Espresso powder and chopped dark chocolate add a deep, coffee‑chocolate flavor that makes each bite unforgettable.
Recipe by Tasty· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 1 cup bread flour
- 1/2 cup all-purpose flour
- 2 tsp kosher salt
- 1 tsp baking soda
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 1 large egg
- 1 large egg yolk
- 1/2 cup semisweet chocolate chips
- 5 oz dark chocolate
Brown Butter
- 1 cup unsalted butter
- 2 tbsp cold water
Instructions
- 1Preheat the oven to 350°F (356°F).
- 2In a medium bowl, sift together the bread flour, all‑purpose flour, kosher salt, and baking soda; set aside.
- 3Make the brown butter: melt the unsalted butter in a medium light‑bottomed saucepan over medium heat. Bring it to a boil, stirring occasionally, until the water evaporates and the milk solids separate and begin to toast. Stir constantly until the butter turns a nutty brown color, then remove from heat and immediately pour into a liquid measuring cup to stop cooking. Add 2–3 Tbsp cold water to bring the volume back to 1 cup, and let the brown butter cool to room temperature (or refrigerate 10–15 minutes).
- 4In a large bowl, combine the dark brown sugar, white sugar, vanilla extract, espresso powder, and the cooled brown butter. Cream with an electric hand mixer until light and fluffy, about 1–2 minutes.
- 5Add the whole egg and the extra egg yolk; beat until fully incorporated.
- 6Gradually add the dry flour mixture, about one‑third of the total at a time, mixing between additions until just combined. Fold in the semisweet chocolate chips and the chopped dark chocolate with a wooden spoon.
- 7Scoop the dough onto a parchment‑lined baking sheet in 3‑tablespoon mounds, spacing them 3 inches apart. For best flavor, cover and refrigerate for 1 hour or overnight.
- 8Bake in the preheated oven for 12–14 minutes. Let the cookies cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
- 9Enjoy your chewy, buttery, chocolate‑laden cookies!
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Adjust butter volume
After browning the butter, add 2–3 Tbsp cold water to bring the liquid back to 1 cup before cooling.
Chill dough before baking
Cover and refrigerate the scooped dough for at least 1 hour (or overnight) for best flavor.
Cream butter and sugars thoroughly
Mix the brown butter with sugars, vanilla, and espresso powder for 1–2 minutes until light and fluffy.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Ultimate Brown Butter Chocolate Chip Cookies?
- About 44 minutes in total: 30 minutes of prep and 14 minutes of cooking.
- How many servings does this Ultimate Brown Butter Chocolate Chip Cookies recipe make?
- This recipe makes 18 servings as written; ingredient quantities on this page can be scaled.
- Where does this Ultimate Brown Butter Chocolate Chip Cookies recipe come from?
- It was shared by Tasty on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.