Brown Butter Chocolate Chip Cookies
- usuallybaking
- Feb 12, 2025
- 2 min read
Updated: Sep 15, 2025
Ingredients:
140 gms unsalted butter
100 gms light brown sugar
50 gms white sugar
1 large egg
1 egg yolk
1 tsp vanilla essence
1 tsp instant coffee dissolved in 1 tsp hot water
170 gms all purpose flour
A pinch of salt
1/2 tsp baking powder
1/4 tsp baking soda
100 gms dark chocolate chopped
100 gms milk chocolate chopped
( A good quality chocolate will elevate the cookie flavour )
Place the butter in a non stick pan on a medium low heat. Keep stirring for a few minutes until the butter starts browning and develops a caramel- nutty kind of flavour.
Turn the heat to the lowest and add both the brown and white sugar. Whisk on the lowest flame for 1-2 mins. Remove from heat - you are not trying to caramelise the sugar but just break down for an intense flavour- at this point it might look grainy ( it’s okay )
Let this come to room temperature. (Warm but not hot) - Whisk for 2 minutes and then add the egg + yolk. Whisk this further for 2-3 minutes till it looks like a rich creamy caramel kind consistency.
Sift all the dry ingredients along with chopped chocolate in a different bowl.
Make sure the wet ingredients are not hot when you are adding the dry ingredients. Add it in 2 batches and fold it in until just combined. Don’t over mix.
Using an ice cream scooper or a spoon divide the cookie dough into 10 pieces over a sheet of parchment paper.
Add some more chopped chocolate over it- cover this and refrigerate overnight. ( I placed it in an airtight container)
Next day, before baking -Preheat oven at 200 C for 15 mins and bake the cookies 3 inches apart for 13-15 mins till it’s golden brown in the edges.
Place the cookie sheet over the cooling rack and let it cool to room temp or till it's slightly warm. Sprinkle some rock salt if you like it. (personal favourite)
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