Brown Butter Cookies – Chewy, Buttery & Irresistible!
These brown butter cookies are rich, nutty, and melt-in-your-mouth delicious! Made with caramelized brown butter, these cookies have a deep flavor and perfect chewy texture. Whether enjoyed warm with a glass of milk or as a sweet treat, they’re bound to become your new favorite!
Equipment
- ✔ Medium saucepan
- ✔ Mixing bowls (one large, one medium)
- ✔ Hand mixer or stand mixer (optional)
- ✔ Measuring cups and spoons
- ✔ Whisk
- ✔ Spatula
- ✔ Baking sheet
- ✔ Parchment paper
- ✔ Wire cooling rack
Ingredients
- Wet Ingredients:
- 1 cup 226g unsalted butter (browned)
- 1 cup 200g brown sugar (light or dark)
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 2 ¼ cups 280g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional Add-ins:
- 1 ½ cups 250g chocolate chips or chunks
- ½ teaspoon espresso powder enhances chocolate flavor
- 1 teaspoon cinnamon for a warm touch
- Chopped nuts ½ cup walnuts or pecans
Instructions
- Step 1: Brown the Butter
- Melt butter in a medium saucepan over medium heat.
- Stir continuously until the butter foams and turns golden brown (3-5 minutes). Watch for brown specks at the bottom and a nutty aroma.
- Remove from heat immediately and transfer to a mixing bowl to cool for 10-15 minutes.
- Step 2: Mix the Dough
- Combine sugars and browned butter in a large bowl, whisking until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually fold dry ingredients into the wet mixture using a spatula or mixer on low speed.
- Step 3: Chill the Dough
- Cover the dough with plastic wrap and chill for at least 30 minutes (or up to 24 hours for deeper flavor).
- Step 4: Bake the Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough (about 2 tablespoons each) and place them 2 inches apart on the sheet.
- Bake for 10-12 minutes until edges are golden but centers are slightly underbaked.
- Step 5: Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm or store in an airtight container for up to 5 days.
Notes
💡 For softer cookies – Slightly underbake them and let them set while cooling.
💡 For crispier cookies – Bake at 375°F (190°C) for an extra 2-3 minutes.
💡 Freezing option – Scoop dough balls onto a tray and freeze. Bake straight from frozen at 350°F for 12-14 minutes.
💡 For crispier cookies – Bake at 375°F (190°C) for an extra 2-3 minutes.
💡 Freezing option – Scoop dough balls onto a tray and freeze. Bake straight from frozen at 350°F for 12-14 minutes.