Brown Butter Chocolate Chip Cookies

I was so inspired by the Brown Butter Snicker Doodle Cookies I recently made that I decided to take the basic dough recipe and branch out to make a chocolate chip cookie. They turned out pretty dang good. I baked them slightly longer than the snicker doodles because they didn’t look quite done on the outside. (Incidentally, I’m not afraid of undercooked cookies – in fact I prefer them. They’re what I subsisted on during the day when I was in high school!) These cookies turned out soft and chewy – not at all undercooked! Basically, the perfect cookie.


  • 2 ½ to 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. cream of tartar
  • ½ tsp. of salt
  • 2 sticks butter (1 c.)
  • 1 ¼ c. packed dark brown sugar
  • ½ c. granulated sugar
  • 1 jumbo egg plus 1 jumbo egg yolk
  • 1 tsp. vanilla extract
  • 2 T. sour cream
  • 2 c. chocolate chips


  1. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool and coagulate. I put the whole pot in the fridge. This step will take a while.
  2. Whisk together the flour, baking soda, cream of tartar, and salt in a bowl and set aside.
  3. With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
  4. Chill the dough for 3 hours or as long as possible in the refrigerator. You want the dough VERY cold. If possible, chill overnight.
  5. Preheat the oven to 375 degrees. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Place dough balls on cookie sheet, 2 inches apart.
  6. Bake the cookies 10 or 12 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle if you cut them in half immediately after taking out of the oven, but will continue to cook once out of the oven. (Bake longer if you like your cookies more well done.)
  7. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

Recipe rating: 

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