Brown Butter Chocolate Chunk Cookies

Do you know what’s better than decadent, caramelized, nutty brown butter?

Nothing.

 

Do you even know what brown butter is?

 

Brown butter, also known as beurre noisette in French, is butter that's been cooked until the milk solids caramelize, resulting in a golden-brown color and a rich, nutty flavor. It has a distinct, deeper, and richer flavor than regular butter, with notes of toasted nuts, caramel, and a hint of bitterness. 

 

It’s sweet, creamy, nutty – and contains nothing but butter and its natural Malliard reaction.

Do you know what’s better than a chocolate chip cookie?

A chocolate chip cookie made WITH brown butter! 😋

 

Maillard Reaction: As butter heats, the water in the butter evaporates and sugars and amino acids in the butter react to create new flavor compounds and turn from white to brown. It’s nutty, toasty, and incredibly complex.

 

Brown Butter Chocolate Chip Cookies

 

1 cup butter, room temperature
1 cup white sugar
1 cup brown sugar
1 Tbs. vanilla extract
2 Tbs. large eggs
2 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder

¾ tsp. kosher salt
1 ½ cups dark chocolate chunks

 

Brown the butter**

Add the butter, sugars, and vanilla to an electric mixer bowl. Beat on medium high speed for 2-3 minutes.

Add the eggs and beat for 1-2 minutes until shiny and smooth. 

Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes before adding the chocolate.

Fold in the chocolate chunks.
Let the dough rest for another 30 minutes. This hydrates the flour and carries the browned butter deeper into the dough.

Preheat the oven to 350F. 

Line baking sheets with parchment paper.

Flatten 3” round balls onto a parchment baking sheet. 
Bake for 10-12 minutes, until the edges look cooked, but the middles are still slightly soft and puffy. 

Remove from the oven and let the cookies rest for 15-20 minutes. The longer they rest, the chewier and nuttier the center becomes!

 

 

**Brown Butter:
Melt the Butter: Place butter in a saucepan over low to medium heat until it's completely melted. 

Cook and Watch: Continue cooking the butter, stirring occasionally, until the milk solids start to separate and brown, forming a golden-brown color and a nutty aroma. 

Don't Overcook: Be careful not to overcook the butter, as it can burn and become bitter. 

Remove from Heat: Once the butter is browned and has a rich, nutty aroma, remove it from the heat. 

Cool and Use: Allow the brown butter to cool slightly before using it in your recipe. 

Beurre Noisette: The French term for browned butter.