Brown Butter Chocolate Chip Cookies

A chocolate chip cookie with a method slightly different than your average cookie recipe, but the result makes it all well worth it. An adaption recipe from The Science of Good Cooking.

Video Demonstration:


195 Grams (6.8 Ounces – 14 Tablespoons) Unsalted Butted, divided (10 Tablespoons + 4 Tablespoons)

1/2 Cup (100 Grams) Granulated Sugar

3/4 Cup (155 Grams) Brown Sugar

1 Tablespoon Vanilla Bean Paste/Vanilla Extract

1 Tablespoon Almond Butter

1 Egg +1 Egg Yolk

1 3/4 Cups (235 Grams) Flour

½ Teaspoon Baking Soda

½ Teaspoon Espresso Powder

1 Teaspoon Salt

1/4 cup Toasted Sliced Almonds

½ Pound (227 Grams) Chocolate, chopped (could add additional chocolate if preferred, use bitter, milk or white chocolate (or combination)



(No stand or hand held mixer required)

  1. Preheat oven to 350F/180C and line cookie sheet with parchment paper.
  2. In a clean bowl, whisk all dry ingredients together (flour, salt, espresso powder and baking soda)
  3. Melt 10 tablespoons (140 grams) butter in skillet over medium heat until melted. Once melted, let it come to a bubble and turn to a golden brown colour, additional 3-5 minutes.
  4. Remove from and transfer to a large heatproof bowl. Stir in the remaining 4 tablespoons butter (the 4 tablespoons should all melt, if it doesn’t, the 10 tablespoons of butter were not heated long enough)
  5. Add granulated and brown sugars and vanilla to melted butter and mix until combined. Mix in almond butter
  6. Add egg and yolk and whisk until mixture is smooth
  7. Let mixture stand 3 minutes, then whisk through again. Repeat this process 3 times. Allows dough to thicken and richen in flavour.
  8. Using spatula, gently fold in the dry ingredients and chocolate just until combined. ¼ Cup (optional extra) roasted nuts can be added in as well
  9. Drop cookie dough on baking sheet using a cookie scoop, ice cream scoop or two spoons. You can make them as big or as small as you want. I usually use a ¼ cup scoop for these. Make sure to leave a couple inches between each cookie on cookie sheet.
  10. Bake in oven until cookies are golden brown and edges have started to set. The centre of the cookie should be soft. Rotate cookie sheet after 6 minutes. Cookies should only need about 9 to 15 minutes (depending on the oven and how large you bake them)

Yields about 18 cookies with a ¼ Cup cookie scoop or 3 dozen with a standard 1 ½ tablespoon scoop.

Baking Tip: make sure to leave adequate space between cookie mounds to avoid them touching. Start watching them after 7 minutes, looking for edges to crisp.

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