These chocolate chip rippled salted brown butter cookies are a must-have: soft and chewy, with dark chocolate pools, crisp edges, and the salty nuttiness from the browned butter. It doesn’t require a mixer – this cookie will be your new favorite!
Chocolate chip cookies are my obsession. No other cookie is as good as chocolate chip cookies. I’d play MFK with chocolate chip cookies and peanut butter. It’s just so good to eat chocolate chip cookies. Brown butter chocolate chip cookies are my favorite cookie.
Chocolate chip cookies are my absolute favorite!
There are more than ten chocolate chip cookie recipes on the I am A Food Blog. Some are slightly different, but all have chocolate chip cookie bases. It is safe to say I have made a lot of chocolate chip cookies. I am on a relentless quest to find the best chocolate chip cookie from a store.
It’s not that I have found the one cookie that will rule them all. I keep wondering if there is something better. I have issues with cookie commitment. I have it, guys. This homemade cookie is my favorite. It’s something I have said before. Please don’t mistake me for a cookie-loving addict. This cookie is what I want to commit to.
These are the best chocolate chip cookies.
The caramelization of the mixture of the two sugars, nuttiness from the browned butter, and the vast amount of melted chocolate…swoon. The edges are slightly crispy with a hint o toffee, while the center is soft and dense. It has a ragged top with ever-instagrammable ripples—the perfect balance of sweet and salty. My heart beats a little faster when I eat this cookie. You can hear heavy breathing. It’s so good.
It is a combination of all the cookies before it. It stands tall on the shoulders of giants. This is my favorite salted brown butter chocolate cookie recipe in honor of all the cookies I have loved.
Brown butter is the best choice for chocolate chip cookies.
Browned butter in chocolate chip cookies is a popular option. I like the hazelnut nuttiness, but you need to brown the butter nicely. Before making cookies, you don’t have to wait for the butter to cool to room temperature. It would help if you always were careful with the butter. Brown butter can quickly turn black, which is a no-no for me.
I prefer to brown the butter to the point that there are few dots. You lose moisture when you brown butter. This moisture can be added back with a few more pats of butter after the butter has browned. An extra pat of butter cools the butter, which is excellent because it prevents your cookies from getting too warm and causing them to spread.
How to brown butter
Brown butter is made from unsalted butter melting over low heat. It will separate into butter fat (and milk solids) during this process. The milk solids will sink to the bottom of your pan and begin to brown until they reach the shade of hazelnuts. This is a step-by-step guide!
- Warm: melt your butter in small pieces on a plate.
- Sputter Once the butter has melted, it will bubble and foam. The water is being cooked off, and the fat left behind begins to sputter. It will remain yellow. If the butter starts to splatter, stir gently.
- Foamy Butter: The butter will foam, and the milk solids will stay in the pan as the water evaporates.
- Butter will turn brown: butter will look more yellow than it is now and become golden and darker. Your place will smell amazing, toasty, nutty, and caramel-y due to the increased visibility of milk solids.
- Take out. When your brown butter is ready, turn off the heat. The milk solids will continue toasting in the residual heat.
- Bonus Step: To make these cookies, you will need to add the water that has been melted into the butter. Make sure you check the measurements on the butter. Add small amounts of room temperature butter to get 1/2 cup liquid brown butter.
How to make chocolate chip brown butter cookies
- Combine all dry ingredients and make sure they are well combined.
- Butter can be browned. Then you can add butter to make up any liquid that has been lost.
- Combine the butter with the sugars and whisk until smooth. Then add the egg. Add the vanilla to the mixture and fold in the chocolate and flour.
- Make cookies by using three tablespoons of dough. Place one 1.5-tablespoon cookie dough ball on top of another 1.5-tablespoon cookie dough cookie ball. While you heat the oven, chill the dough.
- Bake the cookies until they are golden brown and set around the edges. When you take them out, bang the countertop with a heavy knuckle.
- All the cookies!
.brown Butter Chocolate Chip Cookies
Serves cookies
4.85 out of 53 votes
Prep Time10 minsCook Time12 minsTotal Time22 mins
Ingredients
- 1.5 cups all-purpose flour 200g
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- Half a cup of butter and 1-2 tbsp more, divided
- 3/4 cup brown sugar 150g
- 1/4 cup sugar 50g
- One large egg
- 1 tsp vanilla
- 2 cups chopped semi-sweet dark chocolate, about 8oz
- Flaky sea salt for the final
