The Best Brown Butter White Chocolate Chip Cookies – Soft and chewy white chocolate chip cookies made with browned butter have become my absolute favorite cookie to make. They are golden, buttery and irresistibly delicious! You are going to love them just as much as I do.
I am so excited to share this brand new cookie recipe with you all! These cookies have a golden warm buttery flavor layered with white chocolate and a chewy texture that is out of this world. The best part? They are super easy to make!
Making cookies at home from scratch is so easy which is why they are my favorite dessert to make! And of course because they are so yummy dipped in a cold glass of milk. Or heated up for a few seconds in the microwave and topped with creamy vanilla ice cream.
Ingredients you need to make the best cookies ever:
All-Purpose Flour – I used unbleached white all-purpose flour. It is an extremely versatile flour perfect for baking cookies. You can also use bleached white flour.
Granulated Sugar – White granulated sugar or cane sugar both work in this recipe.
Baking Soda – To assist in the rising process.
Brown Sugar – Light or dark brown sugar both work great in this recipe.
Butter – Salted or unsalted butter both work great in this recipe.
Salt – I almost always use sea salt in my recipes but you can use any salt you have on hand.
Vanilla Extract – A good quality pure vanilla extract is best.
Eggs – Increase richness of the cookie.
White Chocolate Chips – The better quality white chips you use, the better the cookie will taste! I love nestle or ghirardelli.
Tools to have on hand to make cookies:
- stand mixer or hand mixer – For mixing your cookie batter.
- baking sheet – To bake your cookies on.
- cooling rack – Properly cooling cookies after baking.
- measuring cups and spoons – To properly measure all of your ingredients.
- parchment paper – To bake your cookies on to prevent any sticking.
- small saucepan – For browning the butter.
How to make the Best Brown Butter White Chocolate Chip Cookies you’ll ever eat!
Preheat oven to 375 degrees.
In a small saucepan over low heat, add butter. Allow butter to melt and then butter will begin to lightly bubble. Continue to stir frequently until butter turns into a nice golden brown. It will give off a sweet nutty flavor. Then, remove from heat to let cool.
Once butter has mostly cooled, add to the bowl of your stand mixer along with the brown and white sugars. Beat over medium speed until smooth. Add vanilla extract and egg to the mixture and beat until just combined.
In a separate bowl, whisk together flour, baking soda and salt. Add to the wet mixture and beat over medium speed until just combined. Remove bowl from mixer to fold in the white chocolate chips.
Roll cookie dough into balls, about 2 tablespoons of dough, onto your parchment paper or silicone sheet lined baking sheet.
Bake cookies for 9-10 minutes.
When done, the cookies will be lightly golden and a toothpick will run through the cookie and come out clean. Transfer to a cooling rack to let cool. Enjoy!
Can you freeze this homemade cookie dough?
Yes! Place cookie dough in a freezer bag in an even thin layer. Seal the freezer bag tightly removing as much air as possible. Place in the freezer for up to 3 months.
When you are ready to use the dough, remove from freezer and let soften up just enough so you can easily form balls of dough. Bake cookies according to instructions.
How to store homemade cookies:
The absolute best way to store freshly baked cookies is to allow them to cool completely first. Then, place them in a tightly sealed storage bag.
If you want to store them in a container, make sure your container has a tight seal to ensure the cookie will stay fresh and not go stale. Cookies will last properly stored for up to 3-5 days at room temperature.
More cookie recipes I think you will love:
Best Chewy Molasses Cookies – Chewy and delicious molasses cookies made with warm spices are the perfect holiday cookie. These truly are the best molasses cookies!!
Lemon Cheesecake Cookies – The most amazing light and fluffy lemon cream cheese cookies with a delicious lemon glaze drizzle. A cross between a cheesecake and a cookie with a burst of lemon flavor. These will be sure to satisfy your cravings.
Chewy Thin Chocolate Chip Cookies – These chocolate chip cookies are thin, buttery, soft and chewy. In my opinion, there’s nothing better than a warm chocolate chip cookie dipped in cold milk!
Thumbprint Cookies with Strawberry Jam – Soft and chewy thumbprint cookies sprinkled with powdered sugar are the absolute perfect treat. These are by far one of my favorite cookies.
Brown Butter White Chocolate Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 cup brown sugar
- 1 cup butter
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsps vanilla extract
- 2 eggs
- 1 cup white chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a small saucepan over low heat, add butter. Allow butter to melt and then butter will begin to lightly bubble. Continue to stir frequently until butter turns into a nice golden brown. It will give off a sweet nutty flavor. Then, remove from heat to let cool.
- Once butter has mostly cooled, add to the bowl of your stand mixer along with the brown and white sugars. Beat over medium speed until smooth. Add vanilla extract and egg to the mixture and beat until just combined.
- In a separate bowl, whisk together flour, baking soda and salt. Add to the wet mixture and beat over medium speed until just combined. Remove bowl from mixer to fold in the white chocolate chips.
- Roll cookie dough into balls, about 2 tablespoons of dough, onto your parchment paper or silicone sheet lined baking sheet.
- Bake cookies for 9-10 minutes.
- When done, the cookies will be lightly golden and a toothpick will run through the cookie and come out clean. Transfer to a cooling rack to let cool. Enjoy!
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