There should be a cookie recipe in every family’s cookbook, right? These brown butter chocolate chip cookies hit the spot for our family and I hope they do for yours too. Growing up I would spend my summers baking chocolate chip cookies using the recipe on the back on the bag. It’s one of the only things as a kid I knew how to make; so I did it over and over.
Fast forward to today, I spent the last couple of months baking chocolate chip cookies over and over again to create a recipe for our family. No one complained, trust me! I had some awesome taste testers that didn’t mind going through the ups and downs of creating these brown butter chocolate chip cookies.
From too much flour, to not enough butter, to making the decision to use muscovado instead of brown sugar we tasted our way to our family recipe and look forward to enjoying the special little moments that surround what will become a staple in our family.
Let’s bake some memories!
Affiliate links are used for your convenience. If you make a purchase through my links I may receive a small commission.
Makes 24 – 36-ish cookies (depends how big you make them ;))
- 1 cup brown butter at room temperature
- ¾ cup baker’s sugar
- ⅓ cup dark muscovado sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract or vanilla bean paste
- 1 ¾ cups all purpose flour sifted
- 1 ¼ tsp baking soda
- ¾ tsp sea salt
- 2 cups chocolate chips
Brown Butter Chocolate Chip Cookies Directions
- Brown the butter; click here for video and step by step instructions.
- TIP: Prepare the brown butter ahead of time. For these cookies I place the brown butter in the refrigerator after it has cooled off so it can solidify again. Then I take out the brown butter and allow it to come to room temperature.
- Add brown butter to a large sized mixing bowl and beat until fluffy, Mix in baker’s sugar. Add the dark muscovado sugar and mix together. Beat in the eggs until combined. Add vanilla and beat until mixed.
- In a medium sized mixing bowl combine dry ingredients: AP flour, baking soda, and sea salt.
- Add dry ingredients a little bit at a time; mixing until combined between each addition.
- Fold in chocolate chips.
- Place cookie dough in the refrigerator for one hour.
- Preheat oven to 350° F.
- Prepare two baking sheets with parchment or silicone mats; spoon cookies on baking sheets and bake for 11 – 13 minutes. In the video I made the cookies on the big side and had to bake for 15 – 16 minutes.
- Allow cookies to cool on baking sheets for 3 – 5 minutes before placing on a wire rack.
Viola! Enjoy a little piece of home!
Green in the Kitchen
I try my best to be as green as possible in the kitchen using organic ingredients and using tools that can be handed down through the generations and/or are sustainably made. I am always on the lookout for products that support this vision. Though not perfect I still have tools that are not completely in line with this vision; however, I look forward to taking great care of them and using them as long as possible so they stay out of landfills. Once they have reached their end of life I look forward to introducing an eco-friendly version to the home.
I also look forward to sharing with you what can be composted from each dish so less food waste is sent to landfills. If you have an opportunity to use the unused portions of ingredients in another dish all the better but if you don’t have plans for… let’s say, that whole head of lettuce YOU CAN COMPOST IT!
What Can Be Composted From This Dish?
Eggshells! Eggshells provide calcium which helps plants build cell walls. I crush my eggshells so they break down quicker but you definitely do not have to; whole shells work too.
More Goodies; Yes Please!
Vegan Chocolate Cashew Butter Cups
Traditional German Horn Cookies
Pumpkin Chocolate Chip Cookies
Did you enjoy this article? Want to hear more? Stay in touch! Sign up below to receive updates on new posts from Marisa Home.