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Quick Brown Butter Chocolate Chip Cookies

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Quick Brown Butter Chocolate Chip Cookies
15 to 18 large cookies Easy
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Ingredients (10)

  • 2 cups flour
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1.5 sticks) butter
  • 1 cup brown sugar (light preferred)
  • 1/2 cup granulated white sugar
  • 1 egg plus one egg yolk
  • 2 teaspoons vanilla
  • 1 1/2 cups of chocolate chips, any type
  • Sea salt
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I don’t know about you but I never ever remember to take butter out of the refrigerator to soften up, so recipes that use melted butter are key for me. Leave the butter in the microwave a few extra minutes to turn it brown and release extra wonderful flavor. This recipe turns out soft, chewy chocolate chip cookies, like the ones you’d buy at a bakery, and it’s based on the Cook’s Illustrated recipe for Thick and Chewy Chocolate Chip Cookies, with a few modifications. You’ll also be eating your cookies in about a half hour.


  1. 1Preheat oven to 375 degrees.
  2. 2Cut butter into even chunks of about two tablespoons each and put in a microwave-safe bowl that is at least four times bigger than the volume of butter (i.e. for this volume, it should hold at least three cups).
  3. 3Heat butter on high until melted, about 2 minutes. Stir until butter is completely melted. Cover and cook in the microwave until browned, about 7 minutes, checking every minute or two to ensure that butter has not burnt.
  4. 4While butter is browning in the microwave, stir together flour, baking soda, salt, and chocolate chips.
  5. 5Remove butter when brown and allow to cool slightly, about three to five minutes. Meanwhile, separate one egg and mix yolk with another whole egg.
  6. 6When butter is warm, not hot, to the touch, stir in sugars, followed by egg mixture, then vanilla.
  7. 7Stir wet ingredients into dry ingredients. Taste. Oh my God. Isn’t that great? Take another taste. Man. Do you even want to bake this?
  8. 8If you do, drop batter in approximately 1/4 cup increments from a big spoon onto cookie sheet, making sure cookies are at least two inches apart. Do not roll cookies into balls; the rougher the top surface is, the more craggy and attractive the finished cookie. This recipe makes two cookie sheets of cookies, or you can freeze leftover cookie dough in cookie-sized portions for later.
  9. 9Bake for 8 minutes, then reverse cookie sheets back-to-front and up-and-down if you are baking two sheets. If you are baking one sheet, just turn it around back-to-front. Take cookies out of oven when they are golden brown just around the edges, and puffed and set on top, about 5-8 more minutes. Sprinkle each with sea salt.
  10. 10Cool cookies on cookie sheet before storing in an airtight container or zip-top bag.
  11. 11Image source: Flickr member ilovemypit under Creative Commons
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