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Fresh baked brown butter chocolate chip cookies cooling on a parchment-lined baking sheet

Brown Butter Chocolate Chip Cookies

5 from 1 vote
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Prep Time 10 minutes
Cook Time 12 minutes
Chill in fridge 30 minutes
Total Time 52 minutes
Servings: 12 Cookies
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup brown butter (113 g)
  • 3/4 cup coconut sugar (150 g) you can also use cane sugar
  • 1 egg (50 g)
  • 1 egg yolk (18 g)
  • 1 tsp vanilla extract (5 g)
  • 1 tbsp brewed coffee (15 g) or espresso
Dry Ingredients
  • 1 ½ cup all-purpose flour (180 g) unbleached
  • 1/2 tsp baking soda (3 g)
  • 1/2 tsp salt (3 g) anything except table salt
add-ins
  • 1 cup chocolate chips (130–170 g) Lilly's suagr-free chocolate chips

Method
 

Brown the Butter
  1. In a small saucepan over medium heat:
  2. Melt the butter
  3. Continue cooking, stirring frequently, until it turns golden brown and smells nutty
  4. Remove from heat immediately
  5. Allow butter to cool for 10 minutes before using.
Mix Wet Ingredients
  1. In a large mixing bowl:
  2. Add browned butter and coconut sugar
  3. Whisk until combined
Add:
  1. Egg
  2. Egg yolk
  3. Vanilla extract
  4. Whisk for 1–2 minutes until smooth and slightly thickened.
Add Coffee
  1. Stir in 1 tablespoon brewed coffee
  2. Mix until fully incorporated
Combine Dry Ingredients
  1. In a separate bowl:
  2. Whisk together flour, baking soda, and salt
  3. Make the Dough
Add dry ingredients to wet ingredients
  1. Gently fold until just combined
  2. Do not overmix. Dough should be soft and slightly glossy.
Add Chocolate Chips
  1. Fold in chocolate chips evenly throughout the dough
Chill the Dough (Important)
  1. Cover and refrigerate for 30–60 minutes
  2. This step:
  3. Prevents excessive spreading
  4. Enhances flavor
  5. Improves texture
Preheat oven to 350°F (175°C)
  1. Line baking sheet with parchment paper
  2. Scoop & Bake
  3. Scoop dough into 2-tablespoon-sized balls
  4. Place evenly spaced on baking sheet
Bake for 10–12 minutes
  1. until: Edges are set
  2. Centers are soft and slightly underbaked
  3. Cool
  4. Let cookies rest on baking sheet for 5 minutes
  5. Transfer to a wire rack to cool completely

Notes

Tips for Best Results

  • Do not skip chilling—this prevents flat cookies
  • Slightly underbake for soft, gooey centers
  • Coconut sugar creates a deeper, richer flavor but less spread than white sugar
  • Browning the butter adds depth and enhances the coffee notes

 Notes

  • Cookies will continue to firm up as they cool
  • Store in an airtight container at room temperature for up to 3 days
  • Dough can be frozen for future baking