Dad’s Best Brown Butter Chocolate Chip Cookies

Published on April 19, 2022 | By
dads brown butter choc chip cookies

Joy the Baker writes with such devotion of her father and his recipe for Dad’s best brown butter chocolate chip cookies. I can feel the love that is incorporated into each cookie by her dad and the deep appreciation that Joy has for these sweet cookies baked with love.

We are happy to claim Joy the Baker as a local New Orleanian. She is a baker, photographer, cookbook author and teacher originally from California. She has been blogging and baking, living and loving New Orleans since 2008.

When Joy moved from Los Angeles to New Orleans she transformed her new home into a kitchen studio called The Bakehouse where she tests recipes and holds baking workshops. She has won numerous awards for her online work including Savuer’s Best Baking Blog and being named one of the Top 50 Food Blogs by The London Times. Impressive isn’t it?

I am always searching for the best chocolate chip cookie recipes and the best brownie recipes. In the past, I shared recipes for oatmeal tahini chocolate chip cookies and peanut butter chocolate chip cookies .

These rich buttery chocolate chip cookies have an entirely different flavor because of the brown butter. I urge you to go to Joy the Baker’s website and read the detailed explanation that she shares for the method that her dad uses to brown the butter and incorporate it in with the other ingredients.

The recipe is a fairly standard cookie recipe. The room temp butter  and the cooled brown butter is combined and whipped with the white and brown sugar. Using both sugars results in a crisper and less dense chewy cookie.

After the butter and sugar mixture is light and fluffy, then the eggs and vanilla are added. Finally the dry ingredients are folded in with the chocolate chips.

Chocolate chip cookies are good any time and any way in my opinion. Thank you for sharing the Joy!

 

 

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 18-24 cookies

Ingredients

  • 1 cup (2 sticks) unsalted butter, divided. 1/2 cup softened, 1/2 cup browned and cooled to room temperature
  • 1 cup lightly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 heaping cup chocolate chips

Instructions

  1. Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool until absolutely room temperature. Speed this step up in the refrigerator, but don’t skimp on this step.
  2. In a medium bowl combine softened butter, room temperature browned butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat on medium speed until well incorporated, light in color, and fluffy – 3 to 5 minutes. Add the egg and yolk plus the vanilla extract and beat on low speed for 1 minute, until well incorporated.
  3. In a medium bowl whisk together the flour, baking soda, and salt to incorporate the leavening evenly through the flour.
  4. Add the dry ingredients all at once to the butter and sugar mixture and beat on low speed or incorporate with a wooden spoon or spatula until no dry patches remain.
  5. Stir in the chocolate chips. Wrap the cookie dough in waxed paper or plastic wrap and refrigerate for 1 hour. Dough can also be refrigerated overnight.
  6. Line two baking sheets with parchment paper. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  7. Roll dough into 60 gram portions (about 2 1/2 tablespoon balls). Joy the Baker's dad rolls the dough into perfect balls and places them about 2 inches apart on the prepared baking sheet.
  8. Bake one cookie sheet at a time for 12 to 15 minutes, rotating the pan halfway through baking. Allow to cool on the pan for 10 minutes before transferring to a wire to cool further before storing.
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