No Chill Brown Butter Chocolate Chip Cookies are the ultimate cookie. Packed with dark and white chocolate chips and loaded with brown butter flavor! Plus no chill means no wait time in between making and baking!
I am SO EXCITED to finally share my No Chill Brown Butter Chocolate Chip Cookies recipe. I have been working on this recipe since the summer of 2018 and no lie, have tested/tweaked/revised this recipe at least 15 times.
Which equals 600+ cookies that have gone through this kitchen trying to get it just right. Justin Bilyeu has not been upset about this endeavor 🙂
Here was the goal. I had originally set out to recreate Please & Thank You's famous chocolate chip cookie here in town. Well, I am here to tell you I have 0 ideas on how they do it and I am going to leave that magic and glory up to them. 🙂 I quickly moved on to new goals, which where:
- Tall and thick
- Soft almost cookie dough like insides
- Slightly chewier on the edges
- The perfect salty-sweet Combo
- Easy for all to make - aka didn't require chilling/waiting time
I am happy to report that I got them all just right. So let's break it down.
No Chill Brown Butter Chocolate Chip Cookies are Tall and Thick!
This one stumped me a little and what I worked the most on. Mainly because Please & Thank You's cookies are so thick and I have no idea how they do it.
I know baking in a convection oven is totally different. But like I said, needs to be doable for everyone, so I reassessed. I finally found the right butter to flour ratio.
Too much flour - 2 ½ cups yielded a thicker cookie but it was too dense and dry and you lost a lot of the brown butter flavor. However, 2 cups were not enough and it spread more than I wanted. So 2 ¼ worked just right. Also, the addition of cornstarch helped keep them thick and soft. Most of the cookies I have made from Sally's Baking Addiction have cornstarch in them so I knew I wanted to add it.
These Cookies Have A Soft Almost Cookie Dough Like Inside
Kinda goes hand in hand with the tall and thick experiment. I also played around with flours.
A combo of them all?
I personally didn't see a difference between them so in order to keep the whole "easy for all to make" requirement, just use regular ole' all-purpose flour. The addition of 2 eggs instead of one helped with this texture as well.
I also slightly underbake them. I bumped the temp down to 325 and baked for 9-10 minutes. Once you take them out to cool they continue to cook slightly on the pan. 9 minutes gave me a soft cookie dough/perfectly underbaked cookie. 10 minutes was close to the same but sit up a little better for packing/gifting/storing. You choose what you like!
I Wanted A Cookie That Was Slightly Chewier on the Edges
This comes a little from the baking time and temp but mostly from the amount of brown sugar to white sugar. The more brown sugar you have in a cookie, the chewier it will be (from the molasses that is in the brown sugar).
The more white sugar the more crispy the cookie will be.
I tried all different ratios, even just straight brown sugar (because have you tried Joanna Gaines Magnolia Table CCC?! She uses all brown sugar and they are delicious!) but I found to like the 1 cup brown to ½ cup white ratio the best.
And Of Course The Perfect Salty-Sweet Combo
In my option, this is what makes a chocolate chip cookie. I LOVE a salty cookie - and by salty cookie, I mean a good balance of salty and sweet but where I can definitely taste the salt.
Oh man, I think it makes it!
Sprinkle a little-flaked sea salt on top....heaven! This is where the brown butter shines in all its glory.
Slowly melt 2 sticks of butter over medium heat till is bubbly and foamy and the nutty aroma fills your house. I am telling you and have said it 1 million times, but brown butter is a cooking (and baking) game changer! It just gives this cookie a little something extra special.
Easy for All to Make - aka Didn't Require Chilling/Waiting Time
This is key and as you read before, the major factor in some of my decision-making for the cookies. They can't be complicated (the brown butter may push that boundary slightly.....but shhh....it's not as hard as it sounds and 100% worth the extra 10 minutes).
Also chilling time....IT'S THE WORST!
Who wants to wait 2 hours for the dough to chill when you make cookies?! No one. You make them and bake them and eat the cookie dough while waiting for people. Now I get it, I do. I understand the science.
There were even 2 different batches I had that I tested baking not chilled, refrigerated for 2 hours and frozen - both at 325 and 350 to see the difference. But you know what, a cookie is a cookie is a cookie. And I say if you make a batch of chocolate chip cookies then just go on and bake them. It's ok, everyone will survive and the cookie police won't come to get you. I found these bake up just fine from bowl to oven.
However, if you can't break that rule, it's ok. Just scoop the balls out on a baking sheet and throw them in the fridge for 2-24 hours before baking - we won't tell the others and it won't hurt anything 😉
PS (Be sure to look at my favorite way for freezing and storing my No Chill Brown Butter Chocolate Chip Cookies in the recipe below)
Now that you know more than you would ever want to know about how I came up with this recipe, just print it off and make them 🙂
Be sure to watch the video of me whipping these up in my new Nutrimill Artise Mixer! I am LOVING this mixer and it is going to be a game-changer in some baing areas for me. I use my mixers weekly and I am loving some of the Artiste features.
Let me know how you like these cookies in the comments below and be on the lookout Friday for our last post of the year! It is going to be a Christmas special!Print