brown butter cookies

These are the PERFECT chocolate chip cookies. Crispy edges and gooey centers. Brown butter gives these a delicious toffee flavor making them the best chocolate chip cookies!

Brown Butter Chocolate Chip Cookies

butter (see notes)

sugar

brown sugar

eggs

vanilla

¾ cups of flour, measured correctly

salt

baking soda

chocolate chips

Brown 1 1/4 cups of butter in a...

Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in fridge until room temperature consistency, you want your butter to be solid. If you use it when its still liquid your cookies will be flat.

Preheat oven to 375 degrees Fahrenheit. Grease baking...

Preheat oven to 375 degrees Fahrenheit. Grease baking sheets with cooking spray or line with silpat mats.

Once butter has set up, cream together butter,...

Once butter has set up, cream together butter, both sugars, eggs, and vanilla for 2-3 minutes until the mixture is pale and fluffy. (Make sure you get all those toasty brown bits at the bottom of your butter!)

Add in flour (make sure your flour is...

Add in flour (make sure your flour is measured correctly), baking soda, and salt until Just barely combined—over mixing will make the cookies tough. Stir in chocolate chips. Take 1/4 cup of dough and shape into round balls bake 8-10 minutes until the top and edges are just golden. Cool cookies on baking sheet for 2-3 minutes before moving to a cooling rack.

The classic carrot cake made into cookie sandwiches with a special spin on them! These carrot cake cookies are made with miso, grated carrots and warm, nutty spices. They're filled with fluffy cream cheese frosting and sweet, salty and umami miso caramel. Chewy, sweet, salty and seriously addicting, you will love these Carrot Cake Cookie Sandwiches!

Carrot Cake Cookie Sandwiches with Miso Caramel

Cup (170 grams) Unsalted Butter

2.5 Tbsp (44 grams) Sweet White Miso, Low Sodium, *See Note

+ 1/8 Cup (75 grams) Packed Brown Sugar

Cup (100 grams) Granulated Sugar

Egg (50 grams)

Tsp (5 grams) Vanilla Extract

Tsp (7 grams) Ground Ginger

Tsp (7 grams) Ground Cinnamon

Tsp Freshly Grated Nutmeg

Tsp (5 grams) Baking Soda

Cup (263 grams) All Purpose Flour, spooned and levelled

Cup Granulated Sugar (100 grams)

Tbsp (27-30 grams) Unsalted Butter

Tbsp (17 grams) Sweet White Miso, Low Sodium

Tsp Vanilla Extract (or 1/2 Tsp Vanilla Bean Extract)

Cup (125 grams) Cream Cheese Softened

Tbsp (30 grams) Unsalted Butter Softened

Tsp Vanilla Extract or 1/2 Tsp Vanilla Bean Extract

Cup (180 grams) Powdered Sugar

Salt

Brown the butter: Use a light-coloured pot to visualize the butter better. Over medium-high heat, melt 3/4 cup of unsalted butter. Once completely melted, stir the butter often with a heat-proof spatula to evenly cook the milk solids (the white specks). As the milk solids cook, they will start to brown, giving you nutty brown butter. This will take around 4-5 minutes total. Before the butter finishes browning, it will foam up. You can swirl the pan to check if the solids have browned. Once browned, remove from the pot and pour into a heat-proof bowl, scraping all the browned bits as well. If you are using a stand mixer, you can pour it directly into your kitchen aid bowl.

Add in 2.5 Tbsp of sweet white miso paste to the hot brown butter. Mix the miso in with a spatula to slightly break up the miso. Ensure the miso is completely covered by the butter and then place it into the fridge to cool for 5-10 minutes until the mixture is just warm to touch.

Remove miso butter from the fridge and in a stand mixer with a paddle attachment, or a bowl with a whisk, add 1/4 + 1/8 cup brown sugar and 1/2 cup granulated sugar. Cream butter and sugars for 1 minute, until well combined.

Add in 1 egg and 1 tsp vanilla extract and mix for 1-2 min until slightly pale and thick.

Add in 1/4 + 1/8 cup finely grated carrot, that has been squeezed dry, along with 2 tsp of ground cinnamon, 2 tsp of ground ginger, and 1/4 tsp freshly grated nutmeg. Mix for around 15 seconds or until well combined.

If you are using a bowl, switch to a rubber spatula. Add in baking soda and all-purpose flour and mix until the flour is just mixed in. Do not over-mix! The cookie dough will be slightly wet and difficult to scoop, so set the dough into the fridge to firm up for 30 minutes, before scooping.

Using a large cookie scoop (around 2-3 tbsp), scoop your cookies onto a tray lined with parchment paper or a silicone mat. To ensure your cookies are fairly uniform, when you scoop your dough, ensure that the bottom of the cookie has a flat edge and the top is rounded. Place the scooped cookies into the fridge again for at least 30 minutes, or freeze for 15 minutes till cookies are firm to touch. You do not need to cover your cookies with saran wrap! (You should get around 16 cookies, giving you 8 sandwiches. But you're welcome to make them as big or as small as you like)

Preheat your oven to 350° Fahrenheit. Place cookies a few inches apart and bake for 10 minutes in the middle rack of the oven. After 10 minutes, the cookies will be puffed up but not fully cooked. Remove from the oven and tap the entire tray 3-4 times to deflate the cookies. Return the tray into the oven for another 3-4 minutes, or until cookies are slightly golden on the edges and the middle is still soft. You do not want to overbake these cookies! Remove from the oven and tap the tray again, 2-3 times until they deflate slightly. Let cookies cool completely.

Carrot Cake Cookies

While your cookies are cooling, work on the miso caramel. In a small pot, with high sides, add 1/2 cup of granulated sugar. Place the pot over medium heat and let the sugar start to melt and caramelize. Do not mix, just occasionally swirl the pot to allow the sugar to melt. Once the sugar turns deep amber and is 95-100% melted (may have small specks of sugar left) remove it from the heat. At this point, you can whisk to dissolve the remaining sugar. This takes anywhere from 3-6 minutes, but make sure you watch this carefully as the sugar can go from caramelized to burnt quickly!

Off heat, add in 2 Tbsp of unsalted butter and 1 Tbsp of white miso and mix immediately. The caramel will start to bubble up, so be careful when mixing! At first, it will look like the caramel has split, but continue to mix until well combined. The caramel will be thick and almost lumpy at this point.

Turn back the heat to medium and slowly pour in 1/3 cup of warm heavy cream, while constantly whisking until the caramel is smooth. Heat the caramel on medium for around 3 minutes, whisking constantly until the caramel has thickened and reduced by almost half.

Before removing from the heat, add in 1 tsp of vanilla extract and whisk in. Remove from heat and pour caramel into a heat-proof bowl. Caramel will still be runny at this point but will thicken as it cools.

Miso Caramel

In a stand mixer with a whisk attachment or a bowl with a whisk, add in 1/2 cup softened cream cheese, 2 tbsp of softened unsalted butter, 1 tsp vanilla extract and a pinch of salt. Cream together till well combined.

Add in half of the powdered sugar (around 3/4 cup), mixing well for around 1-2 minutes before adding the last half. At first, it will look thick, but do not add any cream or milk as this will soften quickly! After adding your last half, mix well for around 2-3 minutes, until slightly thickened, creamy and smooth.

Transfer to a piping bag with a star tip. If your frosting is too runny, place it in the fridge to thicken for 30 minutes.

Cream Cheese Frosting

With your cooled carrot cake cookie sandwiches, line them up, picking two cookies that are similar in size. Place the uniform cookies next to one another.

Picking up one cookie from each sandwich, pipe the cream cheese frosting around the edges of the cookie, leaving a slight 1/2cm border around the outer edge. Leave the middle empty to fill with caramel. When you squish the top cookie together, it will push the cream out, which is why you need to leave a slight edge.

Place around 1-2 tsp of miso caramel in the middle of the frosting. If your frosted cookie is too runny at this point, you can freeze the piped cookie halves for around 15-30 minutes to firm up.

Place the matching cookie on top and give a slight squeeze. Serve immediately! For cookies not consumed the day of, please freeze in an airtight container for up to 3 weeks. Defrost for 30-60min, or until the cookie is soft and completely defrosted. Enjoy!

Assemble

Brown Butter Brown Sugar Cookies are an easy sugar cookie recipe, made from scratch! Trust me, you don&#x27;t want to skip these delicious brown butter cookies.

Brown Butter, Brown Sugar Cookies

(1 stick) butter

flour,

baking powder

vanilla extract

Heat butter in small saucepan, over medium heat,...

Heat butter in small saucepan, over medium heat, until melted. Continue cooking butter, whisking or swirling the pan as needed, until the melted butter takes on a light golden brown color. There will be small flakes of dark brown on the bottom of the saucepan. Remove butter from heat and transfer to a small bowl immediately. Let cool until the bottom of the bowl is no longer warm to the touch, about 20 minutes.

Preheat oven to 350 degrees and line a...

Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a silpat.

In a shallow bowl, combine the 2 tablespoons...

In a shallow bowl, combine the 2 tablespoons brown and granulated sugar. I used my fingers, but you could also use two forks. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add 1 cup brown sugar to bowl with...

Add 1 cup brown sugar to bowl with cooled, browned butter and mix until combined. Add egg and vanilla and mix until combined and there are no lumps. Add flour mixture and mix until just combined.

Roll about 1 1/2 tablespoons of dough into...

Roll about 1 1/2 tablespoons of dough into a ball using your hands. Then toss the dough in the brown/granulated sugar mixture. Place on prepared baking sheet, leaving 2 inches between each cookie.

::Edit:: After some readers had some issues with...

::Edit:: After some readers had some issues with flat cookies, I retested the recipe. I baked them immediately after rolling and they came out great. I also rolled some, put them in the fridge for 15 minutes, and then baked them…and those came out great too. If you are having issues, and you know your ingredients are fresh & your oven is the correct temp, try popping them in the fridge before baking.

Bake for 10-12 minutes, rotating the baking sheet...

Bake for 10-12 minutes, rotating the baking sheet halfway through. The cookies are ready to come out when the edges have just turned a light golden brown. They will appear underdone in the center…but they will be fine after resting!

Remove cookies from oven and let cool on...

Remove cookies from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack. Let cool completely and store in an airtight container until ready to enjoy! I found they were the best after 12 hours of resting…if you can wait that long. 🙂

SALTY-AND-SWEET, soft, and chewy chocolate chip cookies that are PERFECT!! An EASY, one-bowl, no-mixer recipe that&#x27;s just the BEST!!

Browned Butter Sea Salt Chocolate Chip Cookies

unsalted butter, browned

light brown sugar, packed

all-purpose flour

cornstarch

kosher salt,

chocolate

flaky sea salt,

Brown the butter (

Pour butter into a large mixing bowl, making...

Pour butter into a large mixing bowl, making sure to scrape the bottom of the saucepan with a spatula and transfer any browned bits (they have wonderful flavor) from the bottom of pan into the mixing bowl. Wait momentarily before adding the egg so you don’t scramble it.

Add the egg, sugars, vanilla, and whisk to...

Add the egg, sugars, vanilla, and whisk to combine.

Add flour, cornstarch (keeps cookies soft) baking soda,...

Add flour, cornstarch (keeps cookies soft) baking soda, kosher salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.

Add the chocolate chips and stir to combine.

Using a 2-tablespoon cookie scoop, or your hands,...

Using a 2-tablespoon cookie scoop, or your hands, form approximately 16 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few chocolate chips and pecans on top for a visual pop.

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet), and evenly sprinkle each with a generous pinch of sea salt, or to taste.

Bake for about 10 to 11 minutes (if...

Bake for about 10 to 11 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for...

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

These ooey gooey chocolate chip cookies are baked with savory pecans, rich dark chocolate, and nutty brown butter. The outside is golden and crispy and the inside remains soft and melty.

Butter Pecan Chocolate Chip Cookies

unsalted butter

(250 grams) all purpose flour

tsp baking soda

cinnamon

(200 grams) dark brown sugar, packed

(100 grams) granulated sugar

tbsp molasses

tsp vanilla extract

pecan halves, roughly chopped + more for topping

Flaky sea salt

First, brown the butter. Add the 1 cup of butter to a saucepan over medium heat. Melt and continue to stir until it turns a rich amber color and gives off a nutty scent. Click here for more details on how to brown butter. 

Pour into a large mixing bowl (making sure to scrape in the browned bits at the bottom of the pot) and set aside to cool. 

In a smaller bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Once the brown butter is no longer hot, add the brown sugar, sugar, and molasses to the bowl. Whisk to combine. You can either do so by hand or with an electric mixer. It should resemble the texture of a slushie.

Whisk in the eggs and vanilla until fully combined. 

Pour in all of the dry ingredients and mix to incorporate. Switch to a rubber spatula to fold in the ingredients once the dough starts to thicken. 

Fold in the dark chocolate and pecans. At this point, the dough should be sticky and able to hold its shape when scooped. If it&#8217;s too thin, place it in the refrigerator uncovered for about 30 minutes to cool. 

But if it&#8217;s already at the right consistency, scoop out the cookie dough using a large 2oz scoop or 1/4 measuring cup. Place the scoops side by side on a plate or small baking sheet lined with wax or parchment paper. 

Place extra chocolate chips and pecans on top of each cookie and chill for at least 30 minutes, but they can also be left overnight. 

When ready, place 5-6 large cookies on a large baking sheet lined with parchment paper and bake at 350F for 13-15 minutes. If your cookies are smaller than 2oz, bake for 10-12 minutes. The cookies are ready when the edges are golden and the middle looks puffed, pale, and a bit underdone. 

When they&#8217;re hot from the oven, sprinkle the tops with a bit of sea salt and transfer to a cooling rack. If the cookies are too soft to move, let them sit on the cookie sheet for about 5 minutes and then try again. 

Bake the remaining cookie dough and dig in!

These were delicious. I used Hershey's cocoa instead of the chocolate chips. Since I didn’t have any Chips  on hand. It was a great substitute. The butter was a neat little bonus too. Thx for sharing this recipe.

This dough tasted AMAZING!! But, my cookies turned to batter in the oven. They almost looked like lace cookies. I don’t know what I did wrong. I even chilled the dough overnight in the freezer. I’m going to have to try again and figure out where I went wrong. Love all of your recipes!

Wonderful. I always get rave reviews.  I use 2 1/2 cups of flour. Otherwise, they are too runny.

These cookies are dangerously good! I am making them for my second time now for a crowd. Never knew that boiling the butter would make a cookie this good, thanks for the recipe!

https://www.youtube.com/watch?v=osaRZqSKEPQ

FULL RECIPE: https://butternutbakeryblog.com/butter-pecan-chocoate-chip-cookies/

Video made in partnership with Adobe #ad

Website: https://butternutbakeryblog.com/
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Butter Pecan Chocolate Chip Cookies | #AdobePartner

Brown butter sugar cookies are easy to make, incredibly flavorful, and ready in under an hour!

Brown Butter Sugar Cookies

(16 Tbsp; 230 grams) unsalted butter

(150 grams) granulated sugar

(150 grams) packed light brown sugar

egg,

Brown the butter

 Have a large heat proof bowl handy. Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, whisking occasionally. Once melted, the butter will begin to foam. Keep whisking occasionally. After 5-8 minutes, the butter will begin browning&#8211; you&#8217;ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately, pour into bowl. Allow to cool for 5 minutes.

Meanwhile, whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

Add the granulated sugar and brown sugar to the brown butter. Using a hand-held mixer or stand mixer with paddle attachment, beat together on medium-high speed until relatively combined, about 1 minute. Beat in the egg and vanilla extract.

Pour the dry ingredients into the wet ingredients and begin beating together on low speed, slowly working up to high speed until everything is combined. The dough will be thick and a little greasy. That&#8217;s ok! Just roll into balls as best you can in the next step.

Roll the dough into balls, about 1 Tablespoon of dough each, and dip the tops into sprinkles. Place dough balls tightly together on a lined baking sheet (or a couple large plates). Loosely cover with plastic wrap and  place in the refrigerator to chill for 30 minutes.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.)

Line chilled dough balls onto baking sheets about 3 inches apart. Bake for 12-13 minutes or until lightly browned on the sides. Remove from the oven and allow to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.

This cookie is fantastic!  The unique nuttiness of the browned butter adds so much flavour!  This cookie will be a frequent bake at my house.  New family favourite!

I just made these and the flavor and texture are amazing. Unfortunately, they sank a bit in the middle, but that could be due to my oven. Even though I have a thermometer in there, the temp is most likely off. But next time, I may freeze these instead of just chilling! Another great recipe!

Me encantan !!! I LOVE IT ❤
Wow this recipe is one of the best cookies recipes I made it, super soft and unique flavor, my husband loves this cookies, thank you Sally  you are the best

Amazing! Super easy to make and taste is out of this world! Will be a staple especially since we can change the sprinkles to go with the seasons!

These cookies were fantastic. The brown butter and salt added a nice depth! I have one question--how do I avoid these cookies from becoming too hard? They were soft right when they came out of the oven, but after 30 minutes or so, they became very hard (like, bite with your back molars and not your front teeth kinda hard).

I just made these and the dough came out super crumbly. I added in a little more browned butter and am hoping they will hold. I was never able to “roll” them, but formed them together with my hands. Any advice Sally?

You can roll these out. You will just need to gather the cookie dough between two sheets of plastic wrap or parchment paper and then use a rolling pin to roll out the dough. 
It's a good idea to use parchment paper over plastic wrap, because then you don't have to transfer the shaped cookies off of the plastic wrap to your cookie sheet. 
I would roll the dough out and then set it in the fridge for about 30 minutes (maybe longer if the day is warm). If you put it in the fridge for longer like I did (overnight), you'll probably have to let the dough warm-up a tad to get the cookie cutters through the dough.

I added almond extract to my dough. The flavor is phenomenal. We're about to decorate our cookies for Mardi Gras! I'm super excited that this dough worked out! I tried a different dough earlier this week and it was super bland. 

Have fun!

I went all out and used Kerrygold for the butter - wow! We thought the regular drop sugar cookies were the best ever but these are even better...the richness of the brown butter (worth the extra effort) and perfect mix of crunch and chew. As my sister in law said, this is like the cookie around the chocolate chips - you always kind of wonder what it'd be like to just eat the cookie. Well, we know what it's like now and we're fans!

Incredible! I don't do sprinkles so I toasted chopped pecans and added them to the batter. Rolled the balls in a teeny bit of coarse salt, as suggested in the comments. Definitely a keeper. I will try not to eat one each time I walk past them. Yum!

Tastiest cookie I have ever made!  So glad I tried this recipe. Only problem now is I can’t stop eating them!!

These cookies are so dang delicious!! And easy to make. I want to try them using almond flavoring but I’m not sure if I should completely replace the 2 teaspoons of vanilla with 2 teaspoons of almond. Or should I use 1 teaspoons of vanilla and 1 teaspoon of almond?

Brown Butter Brown Sugar Cookies Recipe - Rich nutty brown sugar cookies with intense depth of flavor. These cookies are utterly addictive!

Brown Butter Brown Sugar Cookies

all-purpose flour, (sifted)

unsalted butter ((3 sticks))

brown sugar, (packed (light or dark))

Place the butter in a small sauce pot over medium heat. Watch the butter as it melts and simmers, stirring occasionally. Once the butter particles in the bottom of the pot have turned a dark teddy bear brown, and the butter is light brown, turn off the heat. It should smell nutty, not burnt. Place the butter in the refrigerator until in has solidified again.

Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper. Scrape the firm brown butter into the bowl of an electric stand mixer. Make sure to scrape in all the dark particles... They add a lot of flavor! Add the brown sugar and beat the mixture on high until light and fluffy, about 5 minutes. It&#39;s okay if there are a few brown sugar chunks left.

Scrape the bowl and set the mixer of low. Beat in the eggs, vanilla extract, baking powder, and salt. Once well-combined, slowly add in the flour. Turn the mixer off when the mixture looks smooth.

Place the granulated sugar in a small bowl. Use a 1 1/2-tablespoon cookie scoop to portion out the cookie dough. Roll the scoops into balls, then roll each ball in the granulated sugar to coat.

Place the cookies two inches apart on the baking sheets. Use the bottom of a drinking glass to press to dough balls into flat 1/2-inch disks.

Bake for 8-10 minutes. The cookies should look golden around the edges, but a little under-baked in the center. Cool on the baking sheets.

https://content.jwplatform.com/videos/u1i68hob.mp4

This is the cookie for brown butter lovers. Every bite of these cookies is packed with the nutty, rich, and toffee-like flavor of brown butter. These cookies bake up and soft and chewy and they are topped with a sweet and flavorful icing.

Brown Butter Cookies

brown sugar (packed)

all purpose flour

1½ tablespoons half and half or milk

flaky sea salt (for topping)

brown butter (see instructions)

Begin by browning the butter. Place the butter in a saucepan set over medium-low heat. Cook, stirring occasionally, until light brown bits form on the bottom of the pan and the butter begins to turn golden and smell nutty. Watch it closely as it can go from brown to burned quickly. Immediately transfer the butter into a bowl along with any accumulated brown bits. Allow the butter to cool at room temperature for 30 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment paper.

Remove 1½ tablespoons of the brown butter (including some of the bits at the bottom of the bowl) and set it aside; it will be for the icing.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the remaining brown butter, brown sugar, and granulated sugar. Add egg and vanilla, beating until combined.

In a separate bowl, combine flour, baking soda, salt, and cornstarch. Add to the sugar mixture and beat until well combined.

Scoop the dough into 1½ - 2 tablespoon portions and place a couple inches apart on the parchment lined baking sheets. Be sure that the dough balls are mounded, not flattened, so that they bake up with a nice thickness.

Bake for 8-10 minutes, until the edges are beginning to set but the centers are still slightly under baked. Place the baking sheets on wire racks to cool completely (see note about shaping cookies). Once cool, proceed with the icing.

Cookies:

If the reserved 1½ tablespoons of brown butter has solidified you can microwave it for a few seconds, until melted. Whisk the melted brown butter and all remaining icing ingredients until smooth. Adjust the consistency by adding more milk to thin or more powdered sugar to thicken. Drizzle the icing over the top of each cookie (I use a ziptop bag with the corner snipped off). Immediately sprinkle with flaky sea salt.

Icing:

No-spread brown butter spice cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.

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