The Best Brown Butter Chocolate Chip Cookies

Made with rich, brown butter and dark brown sugar, and studded with two kinds of chips, these will soon become your go-to chocolate chip cookie recipe.

Here's what you'll need to make these delicious cookies. See the next slide for exact measurements.

4 oz butter 2.5 oz brown sugar 2.5 oz sugar 1 tsp espresso powder 1 tsp vanilla  1/2 tsp salt 1 egg 5 oz flour 1/4 tsp baking powder 1/4 tsp baking soda 6 oz toffee chips & chocolate chips

First brown the butter. For more flavor, add a heaping teaspoon of dry milk powder to the butter for extra browned milk solids. Chill until firm enough to cream.

Cream the brown butter together with the granulated and dark brown sugar, salt, and vanilla. When nice and creamy, beat in the egg.

For a chewier cookie, add 2 Tbsp of butter along with the brown butter. The extra fat and little bit of water will yield a chewier texture since it will activate some of the gluten in the bread flour.

Once you make the dough, press plastic wrap onto its surface and refrigerate for an hour or up to 48 hours. This will allow the flour to fully hydrate and all the flavors to deepen.

Portion the dough into 18 pieces of a little over an ounce each and roll them into rough balls. Press a few extra chips on top of each ball and add a pinch of flaky finishing salt before baking.

Just look how gorgeous they turn out! Let them cool before storing, but I won't tell if you want to eat one hot!

Grab the complete recipe by clicking below. Please see the next slide for more delicious cookie recipes. Thank you so much for your interest!

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Click a photo to get the recipe.