Brown Butter Chocolate Chip Cookies

I am a huge food magazine collector.  Like, I hoard them for a few weeks or months until I get on a plane.  And, then,  I will inevitably end up on the plane, grazing through the magazines (very hungry, of course) and completely inspired to come home and get in the kitchen.  It’s a little zen time.

Last weekend I headed halfway across the country to go apartment shopping in what will be my new hometown.  It was a fantastic trip, spending time with my sister, unexpectedly getting upgraded to the convertible as our rental car, having a great dinner with my future co-workers, and finding the most fantastic condo in the city.  I am so excited of what my future will bring.

So, on my trip back, I sat back, relaxed, and dove into the small library that I had stowed in my carry-on.  And this was one of the recipes from Food and Wine that I tried the day after I got home.  Browned butter chocolate chip cookies?  All right.  The only bad thing?  Waiting for the dough to chill overnight.

Golden brown and buttery, these are soft and chewy with lots of that slightly nutty brown butter flavor.  I added in a full bag of semisweet chocolate chips to increase the chocolate quotient, but feel free to use whatever kind of chip you might like.  These were too good not to post right away.



Brown Butter Chocolate Chip Cookies

Servings: about 18 cookies



16 tablespoons (2 sticks) unsalted butter

2 and 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup granulated sugar

1 cup light brown sugar

1 large egg

1 large egg yolk

2 tablespoons milk

1 and 1/2 teaspoons vanilla

One bag semisweet chocolate chip cookies



1. In a medium saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it is frothy and browned, about 5-7 minutes or so (the browning process goes quickly once it starts so watch it carefully.)

2.  Transfer the butter to a small bowl and let cool to room temperature.

3.  In a separate bowl, whisk together the flour, salt, and baking soda.

4. In the bowl of your standing mixer fitted with the paddle attachment, beat the browned butter and both types of sugar, until smooth and light, about 7 minutes.

5. Add in the whole egg, the egg yolk, milk, and the vanilla.

6. Decrease the mixer speed to low and add the dry ingredients.

7. Gently fold in the chocolate chips.

8. Cover the cookie dough tightly with plastic wrap and refrigerate overnight.

9. The next day, let the dough come to room temperature.  Meanwhile, preheat the oven to 375 degrees and line two baking sheets with parchment paper.

10. Using a cookie dough scoop, place about 1/4-cup of dough onto the prepared baking sheets, spacing them about 2 inches apart.

11. Bake each cookie sheet (one at a time) until the cookies are golden brown on the bottom, about 14 minutes or so.  **The original recipe states 18 minutes, but I had to shorten the time significantly because my cookies baked very quickly.  Check yours accordingly.


Source:  Food and Wine magazine,  June 2012 issue.

May 17, 2012 - 7:05 am

Caroline @ chocolate & carrots - Yum! So buttery and delicious! P.S. I love your milk bottle! 😀

May 17, 2012 - 10:15 am

Robyn - excited for you that you found a condo you love! does it have a decent sized kitchen? the kitchen in my condo is super teeny, but i have tons of natural light so that makes up for it 🙂

May 17, 2012 - 12:05 pm

John - These cookies look amazing! Too bad I have given up eating any sweets for a few weeks :(.

May 17, 2012 - 1:26 pm

srlacy - Hey Robyn-
How’s it going? Oh yeah-the kitchen is what sold me on the condo-it goes for miles and has a gas range…with tons of windows! SO EXCITED!

May 17, 2012 - 6:11 pm

Chung-Ah | Damn Delicious - I love that you hoard food magazines! And these cookies are dreamy. Brown butter makes everything better.

May 17, 2012 - 11:04 pm

Lily Bennet - Nothing beats a homemade chocolate chip cookie. It makes you feel proud, eh?

May 18, 2012 - 2:53 am

Ann P. - I totally hoard food magazines, too! I have old Sunset issues (a west coast living magazine) all the way back from 2007! They always have gems like these cookies. brown butter is ten kinds of awesome. 🙂

May 18, 2012 - 11:38 am

Devon @ the food bitch blog - Those look so freakin’ delicious. I’m salavating!

I tear out the recipes I’m interested in from magazines & store them in photo albums to de-clutter 🙂

May 18, 2012 - 1:35 pm

Aunt Shawn - I just got a new Kitchen Aid mixer! I might have to make this recipe to break it in! I have an awesome chocolate chip cookie recipe already but I’m always willing to try another! This looks and sounds yummy! New adventures ahead for you Shanon! 🙂

May 20, 2012 - 11:53 am

Courtney - Yum! These look delicious!

I too stock pile magazines and tab so many recipes to try! It’s tough to keep track of everything.

Congrats on your new home and wishing you the best for your move 🙂

May 21, 2012 - 11:24 am

brenda - I have been making these cookies for almost a year now and I never chill the dpugh overnight. For an hour tops, mine always come out just fine.

May 29, 2012 - 8:17 am

Melissa @ Kids in the Sink - I was just about to ask if it’s absolutely essential that you chill the dough because I am NOT patient and then I saw Brenda, a previous commenter said that she doesn’t so that makes me all kind of happy! Have already browned my butter this morning and excited to make these!

May 29, 2012 - 7:02 pm

Browned Butter CCC | Mom Makes… - […] Browned Butter Chocolate Chip Cookies – adapted from The Curvy Carrot […]

October 14, 2012 - 2:18 am

Tristian - I think the reason you should chill the dough overnight is so that the flavors of the dough can marinate, and so the flour can dehydrate the dough just enough so that you can shape the cookies easier. And, when the cookies come together, they will bake more evenly. Some people that like soft and chewy cookies take them out of the oven when they are still doughy in the middle, and let them cool on the cookie sheet, as they will still bake when taken out.