# Brown Butter Chocolate Chip Cookies

American recipe from Chef Jason McKinney, about an hour, makes about 24 cookies.

Brown the butter slowly — you want those little brown specks at the bottom of the pan without burning.

- Total time: about an hour (estimated)
- Hands-on: about 30 minutes
- Makes: about 24 cookies
- Level: Easy
- Cuisine: American

## Ingredients

- 226 grams (2 sticks) unsalted butter
- 320 grams (2 ¼ cups) all purpose flour
- 7 grams (1½ teaspoon) baking soda
- 7 grams (1 teaspoon) kosher salt
- 226 grams (1¼ cup) dark brown sugar
- 56 grams (¼ cup) honey
- 5 grams (1 teaspoon) vanilla extract
- 2 large eggs (~125 grams)
- 250 grams (2 cups) dark chocolate chips or shards

## Method

1. Preheat your oven to 350F. In a small pan over low heat, stir the butter until small brown specks appear and it smells toasty.
2. In a small bowl, combine the flour, baking soda, and salt. In a large mixing bowl, whisk together the browned butter, dark brown sugar, honey, and vanilla extract.
3. Add the eggs into the brown butter mixture and whisk until well combined. Using a spatula or spoon, fold in the flour mixture.
4. Mix in the dark chocolate chips. Scoop into dough balls and place on a parchment-lined sheet pan. Lightly press to flatten slightly.
5. Bake, rotating half way through, until golden brown, about 8–12 minutes. Remove from your oven and set aside to cool.
6. A note from Chef Jeremy: These are my go getter cookies!! I use them for everything and change it up a lot based on what I’m in the mood for. You can sub the dark chocolate chips for a variety of chopped chocolate, white chocolate & macadamia, cranberries & chopped pistachios, toffee bits and chopped milk chocolate. Whatever you are in the mood for, this dough works great!! An awesome option is to double the batch and then divide it into 4 bowls and mix in whatever combinations you would like. Then you get 4 different cookies for the work of one!! Plus, you can scoop them and freeze the dough to have FBC (fresh baked cookies) every night.

## Tools

- 2 parchment-lined sheet pans
- Small bowl
- Large bowl
- Whisk or electric mixer
- Rubber spatula or wooden spoon
- ½ & ¾ cup measures
- 2.75 ounce cookie scoop or medium metal spoon

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/brown-butter-chocolate-chip-cookies
By Chef Jason McKinney. Free to cook; please link the page when you share it.