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Chocolate Chip Cookie Series #11: Brown Butter

Chocolate Chip Cookie Series #11: Brown Butter

Chocolate Chip Cookie Series #11: Brown Butter

WOAH! The Chocolate Chip Cookie Series is up to #11! Who know that there were SO many different types of chocolate chip cookies? I’ve tried a lot of chocolate chip cookies, but I never knew that there was this MANY! But hey, I’m not complaining!

I really thought by now I would done with chocolate chip cookies, but seriously, I am so not! Then again, I might never get tired of chocolate chip cookies…

So for the second to last cookie in this delicious and delightful series, I will be testing Brown Butter Chocolate Chip Cookies from Joy the Baker!

Brown Butter

Brown butter, you ask? What the heck is that?

Brown butter is unsalted butter that has been heated on a stovetop allowing the milk solids and fat of the butter to separate and brown. The water components of the butter are cooked out making for a concentrated butter. The butter turns into a rich golden-brown color with little flakes of the milk solids settled at the bottom. Brown butter enhances almost any recipe, savory or sweet, and gives a delicious, nutty, toasted flavor. To learn how to brown butter, click here to learn how! It’s pretty simply, but you must follow the directions carefully!

Joy The Baker

Joy Wilson is an awesome food blogger who has enjoyed much success due to her hard work. Joy first started her blog in 2008 and quickly became a very well-known food blogger.  She is a home baker, “turned professional baker, turned food photographer and cookbook author.” She creates recipes for all to enjoy including breakfast, vegan dishes, cocktails, pies, doughnuts and so much more. She grew up in a home where food was the center of the household and she has carried on that tradition.

Joy has many friends at King Arthur and her Brown Butter Chocolate Chip Cookie recipe was featured on their site, which is pretty darn cool! She also has several cookbooks out including Over Easy – Sweet and Savory Recipes for Lazy Days, Homemade Decadence, and Joy the Baker – 100 Simple and Comforting Recipes.

I can tell you from personal experience how yummy her recipes are! Her blog is one of my favorite go-to’s for any recipe that I can think. And I’m thinking these cookies are certainly not going to disappoint!

Now let’s try these Brown Butter Chocolate Chip Cookies!


1 cup unsalted butter, softened to room temperature

1 cup light brown sugar, packed

2 tsp vanilla bean paste

1 tsp molasses

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 1/4 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 cup bittersweet chocolate chips

1/2 cup coarsely chopped pecans

Coarse sea salt, to sprinkle on top


Brown the Butter – place half of the butter (8 tbsp) into light color bottomed sauce pan. Click here for step by step instructions on how to brown butter. Once finished browning butter, allow butter to cool for 20 minutes.

Cream together the remaining 8 tbsp butter with brown sugar in stand mixer until smooth and fluffy. This should take 3-5 minutes.

Mix in the vanilla bean paste and molasses and beat for another several minutes.

Pour cooled brown butter into bowl. Also add in granulated sugar. Beat this for 2 minutes until smooth. The mixture should have lightened in color and be very fluffy.

Add in egg and egg yolk and beat until evenly combined.

In a separate bowl, add flour, salt, and baking soda. Gradually add dry ingredients  into butter-sugar mixture. Beat on low speed just until incorporated.

Cut chocolate bar into small chunks or use chocolate chips. Fold in chips and pecans by hand.

Scoop dough onto plastic wrap and form into a thick disk shape. Refrigerate for at least 30 minutes (I did mine for about an hour).

Preheat oven to 350 degrees. Verify with oven thermometer. Remove dough from refrigerator and scoop dough into 2 tbsp-sized balls. Place on parchment lined baking sheets. Leave ~2 inches in between each cookie because these cookies will spread while they bake. Sprinkle dough with sea salt. Add as much as you like!

Bake cookies for 12-15 minutes until they are golden brown. Remove from oven and allow them to cool on the baking sheet for at 5-10 minutes before transferring to wire rack. Makes ~33 medium sized cookies.


These cookies can either be served warm or cooled completely. These cookies will stay soft for several days keep in an airtight container. If placed in the fridge, they are good for 1-2 weeks. These cookies freeze very well and can last up to several months.


Okay people, these cookies are seriously too good. Before you know it, you’ll have eaten 9 of them and wanting to go back for the 10th! This was my first experience with browning butter and let me tell you, I’m going to be trying it in SO many recipes. The flavor and fragrance of the brown butter is just simply to die for! Honestly, these cookies turned out absolutely perfect!

You know that freshly baked cookie smell that overwhelms the house when you pull a batch of cookies out of the oven? Imagine that, but better! The smell of these cookies alone will make you will make you want to taste them.

Overall, these cookies have a wonderful butter-y flavor with notes of nuttiness, toasted-ness, and just a hint of what the heck is so darn good in these? It’s the brown butter! The bittersweet chocolate is perfect for this recipe. If you aren’t a fan of bittersweet, then semisweet or milk chocolate would work equally as well. I used bittersweet chocolate chips in this recipe, but I think using block chocolate or chocolate disks would produce an even better flavor for the chocolate.

Also a little different with this recipe was the addition of molasses. Sometimes molasses can be an overwhelming flavor because it is so rich, but only adding a teaspoon in certainly does not do that to this recipe. It simply adds that extra note of richness that is very decadent to taste.

I hope you enjoyed this Brown Butter Chocolate Chip Cookies! What are your thoughts on brown butter? Do you already love using it in your recipes or would you give it a try in the future? Check back next for the final chocolate chip cookie in the chocolate chip cookie series! If you haven’t checked out the other chocolate chip cookies in the Chocolate Chip Cookie Series, click on the links below! Happy Baking 🙂

Chocolate Chip Cookie Series #12: Gluten Free

Chocolate Chip Cookie Series #10: Pinch of Yum Soft Baked

Chocolate Chip Cookie Series #9: Momofuku Cornflake Chocolate Chip Marshmallow

Chocolate Chip Cookie Series #8: Double Baked

Chocolate Chip Cookie Series #7: Neiman Marcus

Chocolate Chip Cookie Series #6: $250 Department Store Cookie

Chocolate Chip Cookie Series #5: Crisco’s Shortening

Chocolate Chip Cookie Series #4: Jacques Torres

Chocolate Chip Cookie Series #3: Levain Bakery

Chocolate Chip Cookie Series #2: Throwdown With Bobby Flay Chocolate Chip Cookie Series #1: Tollhouse

The Chocolate Chip Cookie Series, Which Recipe Ranks as King?














5 thoughts on “Chocolate Chip Cookie Series #11: Brown Butter”

  • Anything with brown butter please!! My sister and I have been doing coffee and cookie breaks together recently, I’m definitely going to try this recipe.

  • Yay! More recipes for brown butter!! This used to be a cooking error, and now it is in everything! I love the taste and cannot wait to try it in your cookie recipe…probably many times lol. You have excellent photos and step-by-step instructions. I totally agree about the addition of molasses as well, Thank you for all of the wonderful cookie recipes!!

    • Thanks so much Irma! If you’ve used brown butter in other recipes, I KNOW this won’t disappoint! Thank you for the comments! I hope you enjoy!!

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