Browned Butter Chocolate Chip Cookies are thick, crunchy chocolate-chip-stuffed cookies that look and taste like Mom used to bake. If you’ve been searching for the cookie of your memories, look no further because these browned butter chocolate chip cookies are the closest yet to those of days gone by.
I have been on a search for a chocolate chip cookie that looked and tasted like the ones my mom made while I was growing up. Even though I have her recipe which is the standard from Nestle Toll-House, I can never get them to stay fat and crunchy, they turn flat and chewy with little mountains of chips. Which I do not like.
Over the past year I have tried “the best” recipes from Internet searches, magazines, The New York Times, cookbooks, etc. and I have never found a recipe that could duplicate the memories of my childhood…until now.
This recipe was not invented by me (sadly) but comes from one of my favorite blogs, London Bakes. Kathryn has a fabulous food blog and if you do not know of it, leave here immediately after reading this post to go check her out. You will love it!
Did I mention how much I love these cookies? Seriously, they are fabulous!
I did make a few changes, Kathryn used whole wheat flour, I was out, and she used less chocolate chips, 2/3 of a cup, and also she sprinkled with the sea salt, which I forgot.
Why you’ll love these Browned Butter Chocolate Chip Cookies
Just like the chocolate chip cookies of your childhood
Great nutty butter flavor from the browned butter, which is seriously delicious
Easy recipe that makes deliciously chocolaty cookies with the right amount of crunch
Perfect to keep on hand for when you need a quick sweet treat or for sharing at picnics, parties, or afternoon tea
Preheat oven to 350, prepare your cookie sheets with parchment paper or Silicone mats.
Put the butter in a small saucepan over a low heat and cook until it starts to bubble and has turned a lovely golden brown color. Take off the heat and set aside to cool to room temperature.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and coffee.
When the butter has cooled, cream it together with the sugars until combined.
Add the egg and vanilla and beat again.
Fold in the dry ingredients, followed by the chocolate chips.
Chill the mixture in the fridge for any time between 30 minutes and 24 hours. I chilled 1 hour for the first batch and 24 for the second.
Using an ice cream scoop or a cookie scoop, place spoonfuls of the dough on the baking sheet and, if desired, scatter a little sea salt on top. (I did not)
Bake for 8-10 minutes until the edges of the cookies just start to turn golden brown and are firm to the touch.
Allow to cool on the baking tray for 10 minutes before transferring to a wire rack. This is important because they continue to cook and get firm, also, they won’t fall apart when you try to remove them
Pour a glass of milk or brew a cup of tea and enjoy! Oh, and share with a friend!
Tips & Variations
Add some nuts. These cookies taste nutty but chopped pecans or walnuts will add some crunch.
Change the chips. Add some butterscotch, peanut butter or milk chocolate chips.
Use whole wheat. The original recipe calls for whole wheat flour, which adds an extra nuttiness.
Storage
Store these browned butter chocolate chip cookies on the countertop in a covered dish for 2 days, then refrigerate, covered in an airtight container.
They can be frozen when wrapped in plastic wrap and stored in an airtight container for up to one month.
Preheat oven to 350, prepare your cookie sheets with parchment paper or Silicone mats.
Put the butter in a small saucepan over a low heat and cook until it starts to bubble and has turned a lovely golden brown color. Take off the heat and set aside to cool to room temperature.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and coffee.
When the butter has cooled, cream it together with the sugars until combined.
Add the egg and vanilla and beat again.
Fold in the dry ingredients, followed by the chocolate chips.
Chill the mixture in the fridge for any time between 30 minutes and 24 hours. I chilled 1 hour for the first batch and 24 for the second.
Using an ice cream scoop or a cookie scoop, place spoonfuls of the dough on the baking sheet and, if desired, scatter a little sea salt on top. (I did not)
Bake for 8-10 minutes until the edges of the cookies just start to turn golden brown and are firm to the touch.
Allow to cool on the baking tray for 10 minutes before transferring to a wire rack. This is important because they continue to cook and get firm, also, they won’t fall apart when you try to remove them
Pour a glass of milk or brew a cup of tea and enjoy! Oh, and share with a friend!
Course: Dessert
Cuisine: American
Keyword: browned butter cookies, chocolate chip cookies with browned butter
I'm so glad you liked the cookies and I'm speechless at your very kind words. I can't tell you how much it means to me that you enjoyed them and I'm happy to be able to help you recreate the tastes of your childhood. I also very much approve of the increase you made in the amount of chocolate chips 😉
I'm so glad you liked the cookies and I'm speechless at your very kind words. I can't tell you how much it means to me that you enjoyed them and I'm happy to be able to help you recreate the tastes of your childhood. I also very much approve of the increase you made in the amount of chocolate chips 😉
Wow, that's so lovely that the author of London Bakes (did you say Katherine?) came and commented! That's so sweet!
This looks like a FABULOUS recipe and I shall be trying it out very soon!!
Ha! I've just noticed that your word verification says 'eat'!! A divine message perchance?!!
Sarahxxxx
Oooh! Printing! 😉
xoxo
How could I not drool over these pictures? 🙂
I'm now following-I'd love you to visit!
Susan