Brown Butter Chocolate Chip Cookies - WCAX.COM Local Vermont News, Weather and Sports-

Brown Butter Chocolate Chip Cookies

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1 pound (4 sticks) butter
1 cup white sugar
3 cups brown sugar
4 eggs
2 tablespoons vanilla extract
5 1/2 cups flour
2 teaspoons salt (sea salt preferred)
1.5 teaspoons baking soda
3 teaspoons baking powder
4 cups chocolate chips


First brown the butter: Add the butter to a large saute pan over high heat. Continue stirring the butter. After a few minutes to butter will turn brown, and smell like caramel. At this point turn off the heat and carefully pour the butter into a heatproof container. Allow the butter to completely cool to room temperature (this will take a while...if you're in a rush you can cool the browned butter in the refrigerator, stirring it occasionally). Once the browned butter is cool, you're ready to make the dough.

Preheat oven to 365 degrees. Cream the browned butter, sugar, and brown sugar until fluffy (with a stand mixer or hand mixer). Mix in vanilla extract. Then beat in eggs, 1 at a time. Mix in flour, baking soda, baking powder, and salt until well incorporated. Lastly, add in the chocolate chips. The batter will be very thick. Drop heaping tablespoons onto a baking sheet, leaving room for the cookies to spread a bit. Bake for 10-12 minutes, or until the centers of the cookies are just cooked through and the edges are crispy. Remove from oven, and let cookies cool for 5 minutes. Then transfer onto a cooling rack, and allow the cookies to finish cooling.


To save time you can always brown the butter the day before you plan to bake the cookies. If you bake on the cookies on a piece of parchment paper or silpat it makes for easier clean-up. The cookies freeze well too.

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