These brown butter chocolate chip cookies need no chilling before baking, so you can enjoy warm, gooey cookies fresh from the oven in just 10 minutes of bake time...bless it y'all! A mix of dark and white chocolate chips makes every bite extra indulgent, while nutty brown butter adds an elevated flavor. There is always an occasion for warm and fresh cookies and this twist on everyone's favorite cookie recipe will leave you grabbing for seconds and thirds!
Y'all, I live with a real life Cookie Monster - truly. Justin Bilyeu could live off cookies alone and survive. It's just a well known fact.
And for that reason, if you open up our freezer at any given moment, there is a gallon size tiptop bag full of frozen cookie dough of any variety. Soft chocolate Reese's Piece cookies - can't go wrong. Dark chocolate chunk whole wheat oatmeal cookies - one of our personal favorites. Peanut butter and white chocolate oatmeal cookies - because I love white chocolate and oatmeal cookies.
You get the idea. But most of the time it's just a classic chocolate chip cookie that has his heart. And because I have no patience when it comes to chilling time for baked goods - I cannot be bothered with it. We love making these no chill chocolate chip cookies that are loaded with both white and dark chocolate chips because why the heck not, and brown butter because I was feeling extra fancy when recipe testing.
So no more talking - lets bake!
Recipe
No Chill Brown Butter Chocolate Chip Cookies
- Total Time: 40 minutes
- Yield: 42 cookies 1x
Description
These brown butter chocolate chip cookies need no chilling before baking, so you can enjoy warm, gooey cookies fresh from the oven in just 10 minutes of bake time...bless it y'all! A mix of dark and white chocolate chips makes every bite extra indulgent, while nutty brown butter adds an elevated flavor. There is always an occasion for warm and fresh cookies and this twist on everyone's favorite cookie recipe will leave you grabbing for seconds and thirds!
Ingredients
- 1 Cup Brown Butter (2 sticks of butter made into brown butter)
- 1 Cup Brown Sugar
- ½ Cup Sugar
- 2 Teaspoon Vanilla
- 2 Eggs
- 1 Teaspoon Espresso Powder
- 1 Teaspoon Cornstarch
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 ¼ Cup Flour
- ½ Cup Dark Chocolate Chips or Chunks
- ½ Cup White Chocolate Chips
Instructions
-
- In a large shallow skillet over medium heat, melt 2 sticks of butter. Continue cooking, watching closely, until the butter turns a caramel color with brown bits on the bottom and a nutty aroma, about 10-15 minutes. Remove from heat and let cool completely (pro tip - pour the brown butter into your stand mixer bowl and place in the fridge to speed up the process of chilling for about 20 minutes).
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a mixer, beat cooled brown butter, brown sugar, and granulated sugar for 1-2 minutes. Scrape the sides of the bowl.
- Add vanilla and eggs; mix about 30 seconds until just combined and lighter in color. Scrape down the bowl.
- Add espresso powder, cornstarch, baking soda, salt, and flour. Mix for about 30 seconds - there will still be flour streaks remaining.
- Add in white and dark chocolate chips and finish mixing the dough completely until all the flour is mixed in.
- Using a cookie scoop, scoop our dough onto a baking sheet (8-12 cookies per sheet). Bake 9-11 minutes (10 minutes is my sweet spot, but ovens may vary).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- This dough freezes beautifully! Make an entire batch of cookies and scoop out into balls on a baking sheet. Place baking sheet in the freezer for 20 minutes until cookie dough balls are firm then transfer to a freezer safe gallon ziplock bag. Keep for up to 1 month. To bake, bake at 325 for 10-11 minutes. Bake as many or as few as you want and always have fresh cookie dough on hand!
- You can use 1 cup of any combo of chips you like. All chocolate chips, all white chocolate, milk, semi-sweet, dark or even throw some PB chips in. I usually do a combination of all the above and whatever I have in the house.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 116
- Sugar: 8 g
- Sodium: 98.9 mg
- Fat: 6.3 g
- Carbohydrates: 13.6 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 21 mg
Tammy says
Salted or unsalted butter? Silly question but some people really have a preference..
Heather says
Not a silly question at all. A lot of people do have a preference but I don't. I always use salted butter for everything - I never buy unsalted butter.
Crystal says
These sounds great! Can't wait to try them. Question: what is the purpose of baking soda? Usually in baking for rising purposes either baking powder is used, or baking soda with cream of tarter for the acid needed to react with the soda and create rising action. I never add either to my cookies - i like them chewy and fudge-like, but I see either in most cookie recipes. I don't see vinegar or cream of tarter in this recipe - so what reacts with the soda? Are you going for rising? Or is there another function of baking soda I am not aware of?
Thank you so much!
Heather Bilyeu says
Hey Crystal - thanks for the in-depth question! You definitely understand your baking and the science behind it. The baking soda is the leavening agent in this recipe and no vinegar or cream of tater is needed. I hope you enjoy them and they turn out how you like!
Tana Beckstead says
Expresso powder where would I get this or their another substitute I can use
Heather Bilyeu says
You can usually find it in the coffee and tea isle at the grocery store. If not you can leave it out. Hope that helps!
Tami G says
What size cookie scoop...or how many Tbsps of dough per cookie, please.
Heather Bilyeu says
I usually use a 1-ounce or 2 tablespoon scoop.