Brown butter chopped chocolate chip cookies from BraveTart: Iconic American Desserts (page 35) by Stella Parks

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Notes about this recipe

  • mimisingh on June 04, 2026

    Pretty tasty recipe, but it takes a really long time (like hour/s) to get the brown butter to an ideal solid state so that you don't get flat cookies. After mine cooled initially I put it in the fridge and then mixed it occasionally so the solids were evenly distributed. I used 360g chocolate (mix of milk and bittersweet) and I felt like that was fine. Cooked at 325F convection for 13 minutes which seemed to give the most stable cookie. I used dark brown sugar instead of light as I prefer the flavor. Excluded the nutmeg because I did not have whole and was not even sure if I would like the flavor. Next time I would just try to push the brown butter a little further so the notes come through more after baking. It was very forward in the dough but less so in the final product.

  • ebalk02 on June 10, 2024

    Super awesome that you don't have to rest this dough at all. Definitely need to account for the time required for the butter to cool though. These were well received.

  • Jviney on May 21, 2019

    These are delicious, and such a smooth, lovely dough to work with. The instructions say to cool the brown butter back to a semi-solid consistency...I rushed this and the cookies flattened out like pancakes. Looking forward to trying them next time and being more obedient to Stella’s instructions...but everyone loves these.

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