One of my favorite foods is ANYTHING made with brown butter. Throw chocolate chip cookies into the mix and it doesn’t get any better than this! Seriously, look no further for your next favorite cookie recipe! I’ve thrown in a few tips for making next level cookies that you can use to enhance all of your cookie recipes. 🙂

Make brown butter with one of the butter cubes. Let cool briefly.

In your stand mixer combine brown and white sugars, brown butter and remaining cube of butter.

Refrigerate covered dough for two hours and up to three days before baking.

Bake cookies at 350F for 8-10 minutes.

Remove from oven and cool slightly on sheet pan before transferring to a wire rack to finish cooling.

Enjoy!

Tips for this recipe

Place your chocolate chip cookie dough in the fridge for at least 24 hours and up to 3 days (if you can wait that long) to rest before using it. This step will help to develop more complex flavors in your cookies.
If using the same sheet pan for several batches of cookies, make sure to let it cool completely before using it again. I always like to rotate between two sheet pans when baking cookies so that one is always cool.
Whip it good when mixing sugar, butter and eggs to make it nice and airy but once you have added the dry ingredients mix slowly just until the dry flour disappears.
Don’t skimp on the salt when seasoning your cookie dough. Begin with the amount of salt the recipe asks for, taste the dough, and adjust if the flavor doesn’t pop.

More great recipes you might like

Nutella Cream Peanut Butter Sandwich Cookies-hazelnut spread and peanut butter like yin and yang!

Brown Sugar Pecan Cookies-so buttery and nutty they melt in your mouth

Brown Butter Banana Nut Bread-if you love brown butter, need I say more?

Brown Butter Chocolate Chip Cookies

Monica

Look no further for your next favorite cookie recipe! Brown butter really does make everything taste better.

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Ingredients

1 cup butter 2 cubes, divided
2¼ cups AP flour
1½ cups brown sugar
¼ cup white sugar
1 tsp baking soda
1 tsp salt
2 eggs
2 tsp vanilla extract
2 cups chocolate chips
1 cup Heath Bar toffee bits optional

Instructions

Make brown butter with one of the butter cubes. Let cool briefly.
In bowl of stand mixer combine brown and white sugars, brown butter and remaining cube of butter. Mix until well combined.
Scrape sides of bowl. Add eggs and vanilla extract and mix on medium high speed to whip until fluffy.
To the bowl add the flour, baking soda, salt, chocolate chips and Heath Bar bits if using. Mix on low just until dough comes together.
Refrigerate covered dough for two hours and up to three days before baking. This is one of the great secrets to enhancing the flavor of your cookies!
Preheat oven to 350F.
When ready to bake cookies remove dough from refrigerator 30-60 minutes before baking. Dough should still be firm to the touch but not cold when ready to bake.
Bake cookies at 350F for 8-10 minutes. Remove from oven and cool slightly on sheet pan before transferring to a wire rack to finish cooling.
Enjoy!