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

INGREDIENTS

  • 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 

INSTRUCTIONS

  • 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

28 Comments

  • Monica 2017/07/24 at 7:20 PM

    Your cookies look amazing and we loved the olive oil ones (so chewy!) so I was happy to try these. I used light brown sugar and added some chopped hazelnuts to some of my batch. They went down very easy. : ) Thank you!

    Reply
  • Liz B. 2017/07/24 at 4:34 AM

    These are some of the best chocolate chip cookies I’ve ever made! I slightly decreased the white sugar as well as the vanilla (1 tbs struck me a lot, so I decreased by about .25) and upped the chocolate chips a bit. I used light brown sugar. I found they needed slightly less baking time (about 9-10 mins), and came out puffy and perfect. I’ve had the cookie dough in the fridge for a couple of days (I still freeze the dough balls prior to baking), and right now I’m freezing dough balls to store and bake off in small batches. So happy to have these for the coming weeks!

    Reply
    • Rebecca Firth 2017/07/24 at 2:57 PM

      Hi Liz!! Thank you so much for the awesome feedback — I’m so happy you liked them!!! One tablespoon is a lot of vanilla…but I love that flavor in my cookies. These notes are great…I’m going to try baking them for less next time!! xoxo

      Reply
  • vivian 2017/01/16 at 4:34 AM

    Hello,

    Just wanted to ask a quick question. My cookies turned out to be amazing but they spread out a bit. They dont look as puffy as yours. What did i do wrong? I tried to bake them for 11 minutes but they looked too undercooked so i baked them for 10 more minutes.

    Also i made my cookies with dark brown sugar and they came out more darkish brown.

    Thank you!

    Reply
    • DisplacedHousewife 2017/01/16 at 5:14 AM

      Hi Vivian! I’m so glad you made these cookies — they are one of my most favorites!!! If the cookies spread a bit, I have two questions for you… Did you use bread flour and did you chill the dough prior to baking…both are important steps that keep spreading at bay. The only other thought I have…is that I would wonder about the temperature in your oven… These cookies shouldn’t take 21 minutes to bake. Is there a chance that your oven temp might be off? If your oven couldn’t get hot enough, the cookies would take longer to set/firm up and thus more spreading would occur and they would take longer to bake. Without being there, those would be the thoughts I would have. These are generally pretty puffy cookies.

      I’m so glad you enjoyed them!! Feel free to send me a photo of them and we could talk cookies a little more. Have a great evening!! xoxo

      Reply
  • Em 2017/01/04 at 5:52 PM

    These were amazing!! I have made A LOT of chocolate chip cookies in my life, like, hundreds of batches, and these may be the best!! So soft and chewy… I live in Denver so added some flour so they wouldn’t flatten, probably an extra 1/3 cup. So good.

    Also- I wasn’t going to make cookies last night, but then I saw comments from Trump supporters “leaving” your site because of your comments, and I was like, I like this girl, I’m gonna make her cookies.

    Reply
    • DisplacedHousewife 2017/01/04 at 6:33 PM

      Hi Em — I am SO HAPPY that you loved these cookies!!! They are one of my go-to’s…and I’m already in the works for the 2017 chocolate chip cookie…because I think every year needs it’s own…at least one… Also, thanks for the high-altitude flour tip. I love when people leave info like that… Yes…I’ve had a couple of defectors. So be it…I’m ok with that. BUT your comment gave me a laugh, so thank you very much!!! Sending you all the best in Colorado!! xoxo

      Reply
  • Yasmin Pia Kintanar-Gabilan 2016/11/25 at 1:21 AM

    Question, can i just soften (cream) the butter instead of browning it? Will that be possible and will the cookie still come out fine?

    Reply
    • DisplacedHousewife 2016/11/26 at 5:50 PM

      Hi Yasmin! I have not tried it that way… My guess would be that they would come out fine…but until I’ve tested it I can’t say firmly. If you try, would you let me know? …now I want to make them that way too!! xoxo

      Reply
  • Yasmin G 2016/08/07 at 11:37 AM

    I tried it with All Purpose Flour only coz I don’t have Bread Flour at home. It still turned out very well. I used Muscovado sugar.

    I was happily surprised this chocolate chip was fat. I normally bake chocolate chip cookie but it turns out flat.

    Reply
    • DisplacedHousewife 2016/08/07 at 4:27 PM

      Hi Yasmin —
      I’m so happy that you liked them!! I like a cookie with some girth, so I worked really hard to create a recipe that had a bit more substance…I’m not a huge fan of flat cookies. That said…I did just post a cookie (the dark chocolate, tart cherry sea salt one…) that is thinner than just about every cookie on the blog…and I still like it. But cookie girth is important!!

      Thank you so much for adding your notes on flour — this is super helpful!! Enjoy!! xoxo

      Reply
  • Shabnam Gould 2016/07/04 at 6:46 PM

    just made these, got 20 cookies out of the recipe!
    didn’t have dark brown sugar, so used half demerera, half soft light brown.
    these are the best cookies I’ve ever made, not just because they turned out so well in terms of texture, taste, look etc but because the actual flavour of them is insanely good.
    They’ll be made many times again, thank you! X

    Reply
  • Brown Butter Chocolate Chip Walnut Cookies and Best Butts in Art History 2016/05/25 at 2:29 PM

    […] Recipe adapted from Displaced Housewife […]

    Reply
  • Julie 2016/05/23 at 10:01 PM

    Rebecca, can you store the dough in balls in the freezer for a few days? Can’t wait to try these!

    Reply
    • DisplacedHousewife 2016/05/24 at 1:07 AM

      Hi Julie! Absolutely a few days…and longer. I don’t have a definitive end date…but I’ve had some in for weeks and pulled them out and they’ve been mighty fine!! I hope you love them! xoxo

      Reply
  • Traci | Vanilla And Bean 2016/05/20 at 3:44 PM

    Thank you for all your notes and teasing out the mysteries of sugar for us, Rebecca! I love what brown sugar does to cookes, cakes…. well, anything baked. Then the bread flour… yesss, I get it! Happy Birthday month my dear! Wishing you all the best in the year ahead with lots more cookies and chocolate!! I hope you get all your admin work done in one big WALLOP!! (I skimmed the utterly depressing read… sigh – the Am dream is a myth for sure). MWAH to you Sunshine! xo

    Reply
    • DisplacedHousewife 2016/05/24 at 4:56 AM

      Thanks for you kind note Traci! I hope your upcoming year is filled with lots of joy + delicious food. xoxo

      Reply
  • Tessa | Salted Plains 2016/05/19 at 1:41 AM

    Ok, I love that you have photos of all 3 types of sugar. Isn’t it crazy what a difference it makes? I’m really into muscovado and can imagine how decadently delicious it would make a chocolate chip cookie. <3

    Reply
    • DisplacedHousewife 2016/05/24 at 4:57 AM

      Thank you Tessa! I totally debated on using all of the photos. It is COMPLETELY crazy how the various sugars yield different cookies…what a difference! xoxo

      Reply
  • Cathy | whatshouldimakefor.com 2016/05/17 at 8:08 PM

    reworking a recipe to make it pro-gluten when the rest of the world is de-glutening makes me so happy. i really do sympathize with my gf-intolerant friends, but dammit for the rest of us, flour is not the devil! these look and sound decadent and delicious. i will definitely be adding it to my must-bake list.

    Reply
  • Laura | Tutti Dolci 2016/05/17 at 7:06 AM

    You had me at brown butter, these are perfection!

    Reply
  • MB@Bourbon and Brown Sugar 2016/05/16 at 10:56 AM

    Belated Happy National Chocolate Chip Cookie Day! I’m going for the muscovado version… I have a little bag leftover from those amazing snickerdoodles of yours… Happy Monday Rebecca!

    Reply
  • Mary Ann | The Beach House Kitchen 2016/05/15 at 6:54 PM

    These look just perfect Rebecca! So fluffy and delicious! I think I’m going to give the dark muscovado a try.

    Reply
  • Frank 2016/05/15 at 4:28 AM

    Wow looks good, I can’t wait to try it!

    Reply

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