Small Batch Brown Butter Chocolate Chip Cookies

Ingredients

Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.

Butter. We will cook our butter until it is browned - that is, we cook down the milk until it caramelizes and results in a nutty, toasty flavor. 

Chocolate. I prefer Dark Chocolate in my cookies, and my preferred chocolate is Tony's Chocolonely. I recommend you use your preferred chocolate - milk chocolate, semi-sweet, intense dark - but preferably the chocolate bar, not chocolate morsels. 

Vanilla. I love to use vanilla bean, but you can use vanilla extract - either work. I do use a full tablespoon to help bring out the flavor. 

Espresso Powder. Elevate that flavor in these brown butter cookies by adding in espresso powder! It compliments the chocolate beautifully. 

Sugars. I use a combination of brown sugar to help soften the cookie, as well as granulated sugar. You can use light brown sugar or dark brown sugar - either one will work. 

Flaky Sea Salt. This ingredient is optional, but I highly recommend it. Adding flaky sea salt helps balance the overall sweetness of the cookie. 

Pre-Bake Tips

Kitchen scale is recommended. While I do share the volume measurements, I always recommend a kitchen scale.

Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale. 

Room Temperature Ingredients. I recommend the butter and eggs be at room temperature to help the ingredients mix easily.

Brown Butter In Advance. This will help you save some time for those of us with busy schedules. Brown butter in advance and refrigerate. When ready to use, allow to soften at room temperature for about 30 minutes before beginning the recipe. 

How To Make Small Batch Chocolate Chip Cookie Recipe

This small batch of chocolate chip cookies uses baking tools and ingredients that can be found in most homes. Please see the recipe card for a full list of equipment and ingredients.

Step 1: Brown the butter in a light-colored medium-sized pot, place butter inside and cook on low medium heat. No need to stir consistently, just allow the butter to melt and begin cooking.

Step 2: About halfway through the butter will begin to foam up a bit, but you only need to take your rubber spatula and stir it to bring it back down a bit. Continue to cook on the same heat, and about 6 to 7 minutes in you will begin to see light foaming on the top.

Step 3: You will notice along the edges browning, and if you stir the butter there will be small browned pieces at the bottom (milk solids). Begin stirring at this point until the color is a light to medium color and you smell the nutty flavor of the butter.

Step 4: Remove from heat and pour into a medium heat safe bowl. Allow to cool (solidify slightly) before moving to the next step.

Step 5: Combine flour, espresso powder, baking soda, and fine sea salt in a small bowl. Whisk well and set aside.

Step 6: Add sugars and vanilla to the butter and whisk well until the mixture is lighter in color.

Step 7: Add egg and whisk until well combined.

Step 8: Add dry ingredients to wet ingredients. Use a whisk or rubber spatula to combine.

Step 9: Add ¾ part of the chopped chocolate chunks and fold them into dough with a rubber spatula.

Step 10: Cover with plastic wrap and refrigerate for a minimum of 1 hour, but no more than 2 hours.

Step 11: Preheat oven to 375 F. Remove from refrigerator and use a large cookie scoop (3 tablespoons) to scoop dough. Press firmly into the scoop before removing. Place on a baking sheet fitted with parchment paper at least 3" apart. 

Step 12: Roll or spread the remaining chopped chocolate on top of the cookies. 

Step 13: Bake for 12 minutes, or until edges are browned. Remove from oven and place on cooling rack to cool. 

FAQ’s

Storage

Pre-Bake Storage. ​Follow steps through #8, and then scoop cookie dough balls into an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months. When ready to bake, remove from freezer place on the baking sheet and follow baking instructions. Add 1-2 minutes of baking time.

Post Bake Storage. Place in an airtight container or freezer-safe ziplock bag. Freeze for up to 3 months. When ready to eat, remove from freezer and allow to come to room temperature in the container.