Browned Butter Small Batch Chocolate Chip Cookies are a rich, flavorful take on the classic treat, where the nutty depth of browned butter transforms the humble cookie into a gourmet delight. This recipe is perfect for those who want to bake a smaller quantity without sacrificing the luxurious taste and texture, ideal for intimate gatherings or simply satisfying a personal craving.
The History of Browned Butter Chocolate Chip Cookies
Chocolate chip cookies have been a beloved staple in American baking since the 1930s, with the original recipe attributed to Ruth Wakefield at the Toll House Inn. The concept of browning butter—cooking it until it develops a deep, nutty aroma and golden color—originated in French cuisine as “beurre noisette.” This technique adds complexity and richness to baked goods. Over time, bakers began incorporating browned butter into cookie dough to elevate the flavor profile, giving rise to browned butter chocolate chip cookies. The small batch version emerged as a practical adaptation for home bakers who prefer making fresh cookies without large leftovers, preserving freshness and flavor in every bite.
Ingredients Breakdown
- 6 tablespoons (85 grams) unsalted butter
- ⅓ cup (65 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (140 grams) all-purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (90 grams) semi-sweet chocolate chips
Step-by-Step Recipe:
Begin by browning the butter: melt it over medium heat in a light-colored pan to watch for browning. Stir frequently as it foams and turns golden brown, releasing a nutty aroma—this should take about 4 to 5 minutes. Remove from heat and let it cool slightly. In a mixing bowl, combine the browned butter with both sugars, stirring until smooth and glossy. Whisk in the egg yolk and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips evenly. Cover the dough and refrigerate for at least 30 minutes to let flavors meld and prevent spreading. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 8 evenly sized balls and place them spaced apart on the baking sheet. Bake for 10 to 12 minutes, until edges are set and slightly golden but centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Perfect Browned Butter Small Batch Cookies
Use a light-colored saucepan to better monitor the butter’s color and prevent burning. Don’t rush the browning process; stir continuously and remove from heat as soon as it’s golden and aromatic. Use only the egg yolk for a richer, chewier texture. Chilling the dough is crucial to prevent cookies from spreading too much during baking. Avoid overbaking to maintain a soft, chewy center. Use good-quality chocolate chips for the best melt and flavor. For extra texture, sprinkle a pinch of flaky sea salt on top just before baking.
Variations and Customizations
Try mixing in chopped toasted nuts such as walnuts or pecans for added crunch and flavor contrast. Substitute chocolate chips with chunks of dark or milk chocolate for gooier pockets of chocolate. Add a pinch of cinnamon or espresso powder to the dough for subtle warmth and depth. Incorporate shredded coconut or dried cranberries for a fruity twist. For a vegan alternative, use plant-based butter and egg replacer while keeping the browned butter flavor by browning the vegan butter carefully.
Health Considerations and Nutritional Value
These cookies are rich in butter and sugar, providing a satisfying but calorie-dense treat. Each cookie can contain around 150-200 calories depending on size and ingredients. Using browned butter adds flavor without extra sugar or fat, making it a flavorful way to enjoy fewer cookies without feeling deprived. Those with dairy or egg allergies need suitable substitutions. Moderation is key to enjoying these indulgent cookies as part of a balanced diet.
FAQ
Can I use regular melted butter instead of browning? You can, but browning adds a unique nutty flavor that regular melted butter lacks.
Why use only the egg yolk? The yolk adds richness and chewiness without extra moisture from the white.
Can I make these cookies larger or smaller? Yes, just adjust baking time accordingly—larger cookies need more time, smaller ones less.
How long can I store these cookies? Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Can I skip chilling the dough? Chilling helps prevent spreading and improves flavor; it’s highly recommended but not mandatory.
Browned butter Small Batch Chocolate Chip Cookies
Ingredients
- 120 grams unsalted butter cold from the refrigerator is fine
- 120 grams dark or light brown sugar
- 45 grams granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 140 grams all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon espresso powder optional
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 180 grams chopped chocolate from a bar I used 100 grams dark and 80 grams milk chocolate, but you can use any variety you prefer, plus extra for pressing on top if desired
Instructions
- Place the butter in a medium saucepan over medium heat. Allow it to melt completely, then continue cooking while swirling the pan frequently until the butter foams and turns a golden brown with a nutty aroma, which should take about 3 to 4 minutes. Measure out 95 grams of the browned butter (see Notes section below) into a medium or large mixing bowl and set it aside to cool for 15 to 20 minutes, ensuring it doesn’t scramble the eggs when added. Once the browned butter has cooled, add both the brown sugar and granulated sugar, whisking briefly to combine. Add the egg and whisk vigorously for 1 to 2 minutes—or use an electric mixer—until the mixture lightens in color and thickens. Stir in the vanilla extract thoroughly. In a separate bowl, combine the flour, salt, espresso powder (if using), baking powder, and baking soda. Fold these dry ingredients into the wet mixture with a rubber spatula just until some streaks of flour remain to avoid overworking the dough. Add the chopped chocolate and gently fold it in with the spatula to finish incorporating the flour. Line a quarter sheet pan or suitable container with parchment paper. Using a 2-tablespoon cookie scoop, portion out approximately 55 grams of dough per ball and place them on the parchment; they can be placed close together or touching. Cover the dough with plastic wrap or a lid and chill for at least 30 minutes. (Refer to the post’s “how to freeze cookie dough” section for freezing tips.) Ten minutes into chilling, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Arrange six dough balls on one sheet. If desired, gently flatten each ball, press extra chocolate on top, then roll back into a ball and space evenly on the pan. Bake for 11 to 13 minutes, or until the edges are set and golden brown—11 minutes will yield a gooey center, while 12 to 13 minutes will produce firmer cookies. Remove from the oven and, if you like, use a cookie cutter slightly larger than the cookies to gently round their edges. Sprinkle with flaky sea salt if using. Let the cookies cool on the pan for 10 to 15 minutes before transferring them to a wire rack to cool completely. Repeat the baking process with the remaining six dough balls. Store any leftovers in an airtight container at room temperature.