| brown butter chocolate chip cookies |

Brown Butter Chocolate Chip Cookies | Recipe via DisplacedHousewife | *This version with dark muscovado sugar (can use regular brown sugar as well)

| brown butter chocolate chip cookies |

Let me first address the elephant in the room. Yep, the one over there in the corner. Let’s call her Anita. If you look at these photos, it would appear that there are three different cookies happening. Do you notice the different color variations? Well, in fact, it’s the same cookie, different sugar. This was initially going to be a Brown Butter Muscovado Chocolate Chip Cookie, but when I tested it with regular brown sugar (both light and dark) it came out equally superb. And, truth be told, I didn’t want to loose my bakers out there that give negative twenty five $!&*’s about muscovado. So, as you’re deciding which version to make, know that the lightest cookies in the photos are in fact made with dark brown sugar (I haven’t quite mastered correcting lighting issues just yet). The medium-shaded cookies are light brown sugar. And the dark, mysterious cookies are the muscovado cookie. I decided that A) you need to know what your cookie is going to look like depending on your sugar choices and B) I loved all of the photos.

So, the impetus behind this cookie is that I completely love my Gluten-Free Brown Butter Chocolate Chip Cookie so much that I wanted to create it in a pro-gluten version. You don’t hear about recipes being adapted in the reverse like this, but that’s how we roll around here. In the process, I thought I could use all brown butter and delete the oil. Nope, needed the combo for texture and flavor. I thought I could just use all bread flour (and spare you using two flours), but, nope. I preferred it with the two flours. Lastly, I deleted the milk in one test. Why the hell would a pro-gluten cookie need milk (it really helps a GF cookie, as an aside). Well, the cookie needs it and it’s only two tablespoons. Just do it. The test without was subpar.

I don’t think I have any other notes for you today. You know the drill. I’ve tested it with all bread flour and half bread and half all-purpose. I prefer half and half. I have not tried this with only all-purpose flour…if you go that route would you leave us a note below and let us know how it worked out for you? Sometimes I chop up chocolate bars and other times I go all missionary and use semi-sweet chips. Use your favorite and be done with it. I highly recommend the chill time prior to forming the dough into balls, as well as the brief stint in the freezer prior to baking. Let your conscience be your guide.

brown butter chocolate chip cookies | Recipe via DisplacedHousewife | *This version is made with dark muscovado sugar; can also be made with dark/light brown sugar! xo

Brown Butter Chocolate Chip Cookies | Recipe via DisplacedHousewife | *This version is made with light brown sugar.

Brown Butter Chocolate Chip Cookies | Recipe via DisplacedHousewife | *This version is made with dark brown sugar.

Brown Butter Chocolate Chip Cookies

Makes About 2 1/2 Dozen Cookies


  • 1 stick, 4 ounces, unsalted butter
  • 1 ¼ cup brown sugar or dark muscovado sugar*
  • 1/3 cup sunflower seed oil, or other neutral oil
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons milk (I used 2%, use what you have), room temperature
  • 1 tablespoon real vanilla extract
  • 1 1/2 cups bread flour
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 1/2 cups dark chocolate, chopped
  • Sea salt flakes for dusting on top, optional

*Made different test batches using dark muscovado, light brown sugar and dark brown sugar. I preferred the dark muscovado, but I wouldn’t kick any of them out of bed. xo 


  • Put 4 ounces/1 stick of butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, stirring and watching. This isn’t the time to go and put your dry ingredients together. Watch yer butter. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour into a medium, heat-safe bowl to cool a bit.
  • Add the sunflower seed oil, brown sugar, granulated sugar, eggs, milk and vanilla to the browned butter once it has slightly cooled. Whisk together until thoroughly blended.
  • In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and sea salt.
  • Add the flour mixture to the brown butter mixture and mix completely. Add in the chocolate chunks/chips and continue to blend until just combined. Smell. It’s divine. Why isn’t this a fragrance?
  • Lay out some plastic wrap on the counter. Dump the cookie dough on top of the plastic and wrap tightly.
  • Now shove the plastic-wrapped dough into the fridge and forget about it. I mean it. Go do something else. Let it hang out in there for about 30 minutes.
  • When you’re ready to bake, preheat your oven to 375 degrees F. Make sure you have a rack in the top third of the oven.
  • Cover your baking sheets with either parchment paper or a silpat.
  • Gently roll 2 tablespoons of dough into a sphere. Place the dough balls on the covered baking sheet about 2 inches apart. Place in the freezer for 10 minutes.
  • Take them directly from the freezer and onto that top rack in the oven and bake for 11 minutes.
  • Once done baking, sprinkle with sea salt flakes (optional) and let cool completely on the baking sheet.
  • Once they are cool, store them in an air-tight container. PEACE.
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Brown Butter Chocolate Chip Cookies | Recipe via DisplacedHousewife | *This version uses dark brown sugar! xo

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