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I’ve got a new problem on my hands.

Turns out that browned butter makes your kitchen smell incredible.

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And not only that, the bubbly golden butter makes for some amazing cookies.

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A few years ago, I would have never tried making cookies like this.

When I first starting cooking, I followed every recipe to the letter. No revisions, no swap outs, no changes. I was sure that if I tried anything different, the recipe would be a complete disaster.

And I’ve definitely had some horrible failures, but after following the directions of so many recipes for so long, I’m more comfortable making some changes just to see what happens.

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With that said, I’m still a little leery about changing things in classic recipes, like chocolate chip cookies.

Am I the only one that has mini panic attacks in the kitchen sometimes?

I freak out a little bit inside when I’ve made up my own recipe or made a lot of changes and am waiting, pacing by the oven or standing over the stovetop.

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And that’s exactly how I felt when I was mixing up this cookie dough.

Will this really work? Won’t the texture be off because I didn’t cream the butter and sugar like normal?

But then I put the first sheet of cookies in the oven, gave myself a pep talk, and waited.

Softened butter or browned butter, your cookies will be crispy and chewy and fluffy.

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Butter is butter is butter. Just make sure you don’t make cookies without it.

 

Browned Butter, Butterscotch, and Chocolate Chip Cookies

Makes: 3 dozen cookies

Ingredients:

  • 1 cup butter (2 sticks)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1 cup white whole wheat flour
  • 1 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 3/4 cup butterscotch chips
  • 3/4 cup chocolate chips

Directions:

  1. Place butter in saucepan and heat, over medium low, until butter is melted.
  2. Cook butter on medium until it is browned and smells rich and toasty. Remove from heat.
  3. Stir sugars and vanilla into browned butter.
  4. Pour sugar mixture into large bowl and let it sit 10 minutes.
  5. While the butter and sugar are cooling, whisk the flours, baking soda, and salt together in a bowl.
  6. Blend eggs, one at a time, into the butter and sugar mixture.
  7. Add the flour mixture, a little at a time, until all of the flour is incorporated.
  8. Fold in the butterscotch and chocolate chips.
  9. Preheat oven to 375 degrees and place dough in the refrigerator for 20 minutes to chill.
  10. When the oven is hot, drop dough by the tablespoon onto a baking sheet 2 inches apart.
  11. Bake at 375 10-12 minutes or until golden around the edges.

40 comments

  1. These cookies look amazing! I’ve yet to try making a browned butter baked good but really need to get on it!

  2. I have got to try thiis! They look amazing

  3. hmmm that smell is soo amazing! it just lingers in the house all day haha :) amazing recipe cannot wait to give it a try!

  4. these look incredible. i’ve never tried browned butter but clearly i’m going to have to!

  5. Butterscotch + Chocolate = winner!

  6. I’ve seen a bundle of cookie recipes with browned butter and have SO been wanting to try one. Yours look like they came out just perfect

  7. I’ve been meaning to make brown butter for AGES now. When I do, I’ll try to remember to make these cookies :)

  8. Holy Yum! These look absolutely incredible!

  9. Isn’t it fun how your approach to recipes changes over time! I feel the same way, I used to be a ‘to the letter’ recipe follower and now more of what I make comes from ideas in my head. I remember when cooking the way I do now seemd so intimidating and now it’s second nature.

  10. Brown butter (with sage) is one of my favorite quick sauces for fish and gnocchi. I can only imagine how good it must be in these cookies.

  11. My dad makes a similar cookie. Love them!

  12. Ohh these look delicious! I’ve never even heard of putting brown butter in cookies and am impressed with your creativity! I totally have mini panic attacks in the kitchen, especially when I’m baking for an event or something important… I just REALLY want it turn out well. But we both should breathe because it usually does!

  13. wow these look so good and like something I should never ever ever make because I would eat the entire pan. So if you get sick of them, feel free to send one or two my way ;)

  14. these look so perfect!!! and yes, browned butter makes everything better :)

  15. These. look. awesome. I’m with Jessica – if you’re getting sick of eating them, I’m happy to take a few off your hands ;)

  16. I’m glad you took on the challenge of changing a recipe… Because these look perfect! I want the browned butter smell in my kitchen ;)

  17. Oh, Brandi. Isn’t browned butter just delectable?! I used it in chocolate chips cookies for the first time a few months ago – amazing! I like the addition of butterscotch chips in these!!

  18. I’ve never baked with browned butter before but can only imagine how deeeelicious it would be! I adore butterscotch chips too, I haven’t had them in ages! Send me a cookie (or two) through the internets maybe? ;) haha

  19. My mouth is watering!

  20. Those look like the perfect soft, chewy cookies!!

  21. the texture of these looks perfect! I’ve never used browned butter in cookies before, but now I want to try.

    Love the “butter is butter is butter”…so true! :)

  22. You are so right. Brown butter is addictive! These cookies look amazing :)

  23. my friend made something similar recently —- ooooeeeeeee they were SO good!

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  27. Brandi…just came across this recipe…I LOVE brown buttered anything! I never thought about doing it with cookies….I’m going to make these tonight to bring to work tomorrow!

  28. I made these last night! I haven’t made cookies in a long time, and had some left over chocolate chips from another dessert.. Not sure why, but my cookies are flat and crispy. Yours look so fluffy.. Don’t get me wrong, they are delicious. Just not sure why they turned out that way.. Any tips?

    • Hi Monica! I used to have the same problems where we are since we’re in the mountains and pretty high up above sea level. I usually scoop generous helpings of my flour, so it’s probably a little more than what I actually call for in the recipe. At sea level, these should work great. In higher elevations you’ll probably need another 1-4 Tbsp of flour. I can usually tell if the dough just seems too soft if it needs a little more flour before baking them, but just play around with adding a little bit more!

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