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Brown Butter Chocolate Chip Cookies

The most delicious, one-bowl Brown Butter Chocolate Chip Cookies! These cookies have mega flavor and mega chew! The combination of brown butter and muscovado makes this cookie loaded with toffee and caramel flavors. Feel free to sub in brown sugar (ideally dark, but light works too!) for the muscovado. These will become your new favorite chocolate chip cookie!
5 from 2 reviews
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Prep Time: 15 minutes
Cook Time: 11 minutes
Course: Dessert
Cuisine: chocolate chip cookies
Keyword: Chocolate Chip, Cookies, Muscovado, Brown Butter
Servings: 35 Cookies

Ingredients

  • 109 grams unsalted brown butter (10 tablespoons (141 g) unsalted butter before browning)
  • 1/2 cup (112 g) sunflower or grapeseed oil (or other neutral oil)
  • 2 tablespoons (26 g) water, (room temperature)
  • 2 tablespoons (26 g) real vanilla extract
  • 2 large eggs, (room temperature)
  • 1 1/4 cup (275 g) dark muscovado sugar or brown sugar (dark or light)
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 1 1/2 cups (203 g) bread flour (how to measure flour)
  • 1 1/2 cups (203 g) all-purpose flour (how to measure flour)
  • 1 1/2 cups (255 g) dark chocolate, (chopped)
  • Sea salt flakes for dusting on top (optional)

Instructions

For the Brown Butter

  • Place 10 tablespoons (141 g) butter in a small sauce pan and melt over medium heat. Once melted, crank up the heat to medium high. Stand by, continuously stirring and watching. 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 until closer to room temperature, but still liquid. 
    (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial)

For the Cookie

  • Once the butter has cooled a bit, add the oil, water, vanilla and eggs and whisk until completely combined and the color has lightened, about 1 to 2 minutes. Add in the muscovado (or brown sugar), sugar, baking powder, baking soda and salt, whisking to combine, about 2 minutes more.
    Sprinkle the bread and all-purpose flours over the top and fold in the flours until just combined and you still see small streaks of flour. Lastly, add in the chocolate chips and fold into the dough until evenly distributed. Lay a piece of plastic wrap over the top of the dough and stash in the fridge for 20 minutes.
  • Preheat your oven to 350°F (177°C). Cover your baking sheets with either parchment paper. Place 2 tablespoons of dough on the prepared baking sheet leaving about 2-inches (5-cm) between dough balls.
  • Bake in the center of the oven for 11 to 12 minutes or until golden around the edges and slightly underbaked in the center. Sprinkle with sea salt flakes (optional) and let cool completely on the baking sheet before serving.

Notes

*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. 
*You can use all-purpose flour for all of the cookie; it may result in a thinner cookie with a little less chew, but it will still be fabulous!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo