Her Rich Auntie Brown Butter Chocolate Chip Cookies

Who doesn't love the classic American baked dessert that is a warm, delicious chocolate chip cookie? If you don't like these cookies, leave now. We are not for each other. This treat is so comforting. And the perfect way to start the evening as you enjoy yourself on the couch, with tea and a book and perhaps your bae, but no children yet. Because this is your time and your time only. You've earned your leisure and riches. #Treatyoself

Jump to the recipe!

The thing about cookies is everyone has a different preference for size, texture and type. Over here, we love a thick, soft and slightly underbaked cookie. For one, if you prefer a warm, oven-baked cookie everytime...you might pop it in the microwave to reheat it. Each time you reheat it, you're cooking it a little bit. If the cookie is already fully baked, you're over-cooking it with each reheating session -- even for 10 seconds. So if you start out with an undercooked cookie that you reheat over time, you theoretically won't end up with a hard, dried out, overcooked baked not-so-goodie. Nobody wants over-cooked or over-baked.

Key Ingredients and Lessons Learned from Baking Brown Butter Chocolate Chip Cookies

Preparation is foundational. Patience is key. Having the proper tools helps you cook. And it's all about balance...like life. The beautiful thing about is how creative and customizable you can get. I want to give you the tips and ingredients to make this your very own. That's what I'm about. Once you've mastered the basics, here are some ingredients that take a starter chocolate chip cookie recipe to the next level.

Brown butter

Brown your butter. It's life-changing. Once you get a whiff of that caramel and nutty aroma, you won't wanna make your cookies with regular butter. Brown your butter by cooking your salted or unsalted butter over medium heat in a light-colored saucepan until you see brown deposits forming at the bottom. These are milk solids.

Stir the butter and watch it close to make sure it doesn't "burn." This may take about 5-10 minutes on the stovetop. Keep your nose alert for the nutty scent that appears to let you know you're browning your butter just right.

Lastly, remove it from heat and cool the browned butter in the fridge to solidify it for the cookie dough mixture you'll create.

Swap white granulated sugar for raw cane sugar

I'm not sure if this makes a big difference in terms of measurements, but I taste the difference in flavor between the sugars. And if I can limit white processed ingredients in my meals...I try to do that. Balance.

Eggs + egg yolk

We're gonna add eggs regardless. But I'm learning the yolk is where it's at for richer, chewier, and denser cookies with a deeper flavor. And room temperature is best. Get out the egg yolk separation devices and reserve the extra egg whites for your next meal or breakfast.

Bread flour

Do you love the rising fluffy texture of bread like I do? Incorporate bread flour and prepare for a chewy-er and better cookie due to the extra protein content. NOTE: This is NOT gluten-free.

In my recipe, I use a combination of bread flour and all-purpose flour, but it's worth testing out swapping the all-purpose flour for additional bread flour. The cookie turn out just as great, if not better.

Chill your dough, bro

Cooking and baking are scientific. The right type of ingredients in the right amounts at the right temperatures at the right times create a whole new dish. Chilling your dough for 24 hours, overnight, or for at least an hour, makes for thicker and chewier cookies. The butter, flour(s) and eggs interact as the dough chills.

Use a bowl and spoon

When you use a mixing bowl and wooden spoon, you control the amount of mixing. You mix just enough to incorporate the newly added ingredient. No more. This helps you not over mix the dough and create extra gluten which makes the cookie tough. Over mixing anything adds extra air into the batter which can affect the baking process in the oven...for the worse. Imagine a cake rising only to fall because of the wrong mix of air. So disappointing.

Also, using a bowl and spoon also helps you build muscle. 💪🏾

Measure in grams

In America, we typically measure in cups (1/2 a cup of...) and spoons (1 tablespoon of...) But when I started using a scale and tuned it to grams to go by weight, my mind was blown. I was cooking and baking by the weight, and therefore the heaviness and density of food, instead of going by a perceived amount. I hope that all makes sense. Let me know by leaving a comment if it doesn't make sense.

Measuring in grams yields more accuracy in how much of a given ingredient you're adding because density varies for items like flour and sugar. Cups and tablespoons don't account for these nuances and baking involves finding the right balance and amount of ingredients for desired taste, texture and end result.

NOTE: Measuring in grams may seem like you're using a lot more of the ingredients, but trust the process.

Let's Get to Baking

Now that you've got some tips and insights about why certain ingredients are used and the results, you have free reign to adjust and alter things enough to make your cookie recipe to your liking. If you want my experimental recipe, the ingredients and instructions follow.

Recipe Ingredients:

1. Salted butter // 284 grams (g)

2. Dark brown sugar // 330 g

3. Raw cane sugar // 100 g

4. Vanilla extract // 15 g

5. 2 Eggs + 1 egg yolk // 107 g

6. Bread flour // 285 g

7. All-purpose flour (I use King Arthur unbleached) // 156 g

ALTERNATIVE: You can replace the all-purpose flour for additional bread flour in the amount you would use for the former.

8. Baking soda // 8 g or 1 tsp

9. Baking powder // 1 g or 1/4 tsp

10. OPTIONAL: Flaxseed // 1 g or 1/4 tsp

11. Dark chocolate chips or morsels // your heart's desire or about 105 g

12. White chocolate chips or morsels // your heart's desire or about 105 g

13. Milk chocolate chips or morsels // your heart's desire or about 105 g

14. Sprinkle of sea salt

Recipe Instructions:

Let's get to cooking! You'll need two mixing bowls, a wooden spoon, a saucepan, and a baking sheet.

1. Preheat your oven to 350 degrees

2. Brown your salted butter and let it cool in the fridge until solid

3. In your first mixing bowl, combine the bread flour, all-purpose flour (if you're using this ingredient), flaxseed (if you're using this optional ingredient) baking soda and baking powder

4. In your second mixing bowl, combine brown sugar, raw cane sugar, and vanilla extract

5. Add one egg and mix just enough to incorporate it; add the second egg and do the same and then add the yolk and mix enough to incorporate

6. Add the vanilla extract and stir

NOTE: Your mixture may be a little soupy, but it's going to thicken with the flour mixture

7. Add in part of your flour mixture and stir just enough to incorporate; alternate between ading in flour mixture and stirring until your mixture is completely combined and incorporated

8. Fold in you chocolate chips or morsels

9. Refrigerate the cookie dough overnight; at least 24 hours

10. The next day, make 1/4 cup-sized dough balls on your cookie sheet or baking pan; feel free to mash them if you'd like because they'll be plump

11. Bake at 350 degrees for 10 - 12 minutes; you want them underbaked and your preference of gooey deliciousness

12. Sprinkle sea salt on top right after removing them from the oven

13. Let them cool and enjoy!

Tips for making brown butter chocolate chip cookies

My Foodie Thoughts

Brown butter chocolate chip cookies aren’t just a recipe—they’re a little love letter to indulgence. The browned butter brings this toasted, nutty richness that makes you pause mid-bite, while the bread flour gives the cookie its satisfying chew. Measuring in grams feels precise, but it’s also a small ritual of care...like you’re investing in your own joy to amplify it. Mixing by hand slows you down, which honestly, we all need sometimes. And yes, waiting overnight to bake the dough is borderline torture, but it’s the kind that rewards you tenfold.

This recipe came together through inspiration from many sources and a lot of experimentation, and I encourage you to do the same. Adjust it, swap ingredients, and add your personal flair because the perfect cookie is the one that feels like yours. The first bite is soft, rich, and familiar, like comfort woven into flavor. It reminds you that the simplest pleasures are handmade with care.

Lemme know how this turns out for you! 😋