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Brown Butter Chocolate Chip Cookies

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Update: I won a blue ribbon for these cookies at the 2011 Kansas State Fair!

Cookies are my favorite food group and I’ve never met a cookie I didn’t like, but never had a favorite until fairly recently.

And the winner is… [drumroll]

chocolate chip cookies {insert sheepish grin here}

But these aren’t just any chocolate chip cookies, people.  These are chocolate chip cookies made with brown butter, toasted & ground-up oatmeal, toasted nuts and just enough vinegar to make an extremely tender cookie without adding any flavor.

I suppose I always knew that chocolate chip cookies would eventually beat out all the rest for me, because I have made countless batches of them in an effort to find the perfect recipe.  I’ve never done this with anything else. All were good, but none left me with the feeling that I’d found the best.  Until I found this one.

Allow me to introduce you to the creator of this recipe, Laura Flowers: culinary genius and food blogger extraordinaire.  (If you use that to title your autobiography, Laura, I want 10% of your profits!)  Every week she posts new recipes–most of them her own–for everything from cookies to pizza (those are my favorite) to salads & pasta dishes.  I have tried several and have yet to be disappointed.  And I’m eternally grateful to her for bringing the torture of my endless search for the perfect chocolate chip cookie to an end!

Today I made them for Laura’s “Project Cookie” and mailed them to her friend Ted & his platoon in Iraq.  Well, I mailed most of them (minus the usual dozen I can’t keep from eating every time I make them!)

Brown Butter Chocolate Chip Cookies

Printable recipe
Printable recipe with picture

1/2 cup old-fashioned oatmeal
1 cup (2 sticks) softened butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 Tablespoon real vanilla extract
1/2 teaspoon white vinegar (You won’t taste it, I promise.)
2 large eggs
1 1/2 teaspoons baking soda
2 cups all-purpose flour
1 cup chopped walnuts or pecans (optional, but add 1/4 cup more flour if omitting)
1 (12-oz) bag semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. In a nonstick skillet, melt 1 stick of the butter over medium heat until foamy and golden brown. You’ll know it’s ready when the solids have separated and the bottom has lots of brown specks and it starts to smell so wonderful that you get light-headed when you catch a whiff. Pour into a bowl to cool and wipe out the skillet.

3. In the skillet over medium heat, toast the oatmeal, stirring often, until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. I usually just turn it on and leave it alone for a full minute. Set aside.

4. If using, spread the nuts onto a plate and microwave in 30 second increments 2 or 3 times until toasted, stirring in-between. Set aside to cool.

5. In a stand mixer, beat the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar low to combine, and then on high speed until fluffy and lighter in color. I beat mine about five minutes so that there’s plenty of time for all those sugar crystals to force air into the butter. (Alton Brown has convinced me this is crucial to making good cookies and since I do this and my cookies are always good, you should believe us both.)

6. Add the eggs and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.

7. Add the chocolate chips and toasted nuts. Mix on low until incorporated.

8. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart.

9. Bake for 11 minutes or until golden around the edges. I use an airbake pan and usually bake mine about 10 minutes, but oven temps vary so just keep an eye on the first pan to judge the time yours needs. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack. *I prefer to take my cookies out of the oven when they are puffy & still a little raw looking because the residual heat from the pan continues to bake them and this yields a cookie that is slightly crisp on the outside and very soft & chewy on the inside.

Makes about 45 cookies.

Note:   These cookies are best baked shortly after mixing the batter together. There is no need to refrigerate the dough.

Recipe source: The Cooking Photographer, with some slight modifications by me

Now it’s time for some fun! If your favorite cookie isn’t listed below, feel free to leave it in a comment.  You can also leave links–I can never have enough cookie recipes.  Like I said, cookies are my favorite food group. :)

Secret Recipe Club

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

28 responses »

  1. Hay lady! OHHH you make these look so wonderful! Laura does have some awesome recipes and photos to make your mouth water like crazy… but so do you!!!
    I voted sugar… LOL

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    • And so do you!!! I’m surprised at your vote but I can’t deny I love me some sugar cookies too! I just didn’t know if they’d be any one’s favorite.

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  2. There’s nothing that tops browned butter, haven’t tried it in a cookie yet but I’m sure I’ll love it!

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  3. Hey Veronica, I voted chocolate chip. I have yet to make Laura’s chocolate chip cookies! They look so wonderful! Your blog looks wonderful girl! Good Job! Talk soon……

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  4. These sound wonderful. Love your blog!!!

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  5. I just found this old one V. Thank-you for making these and supporting me as always. I think you are half the reason people try my crazy recipes.

    Laura

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    • I don’t know about that–I think you’re a wonderful blogger and you have AMAZING recipes and I’m probably only responsible for like .02% of the people that make your recipes! Thank you for sharing your genius with us. :)

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  9. So glad I found THIS recipe! Just because I saw a silly commercial where the “pining” mom makes her college daughter chocolate chip cookies as the daughter comes sashaying into the kitchen on a visit home, I decided to make some chocolate chip for MY college daughter who was home visiting this weekend. Well….. they were yuck! They were thin! They tasted too eggy! I knew it was a loser recipe when my daughter said “its okay Mom” (LOL) After baking one cookie sheet of cookies, I ended up dumping the rest of the dough into a cake pan to make bar cookies. I’m “suffering through them” in my packed lunches for work since they are passable as bar cookies and at work I’ll eat anything.

    Anyway, I was particularly discouraged because I didn’t know where to turn for the perfect chocolate chip cookie! Of course, I should look here! I’ll be trying these this weekend and maybe sticking some in the mail to my daughter. Surely if they are durable enough for Iraq, they are sturdy enough to mail to Kansas City!

    Thanks again for the great recipe!

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  10. Hands down!!~~ This is the BEST ever Chocolate Chip Cookie recipe!!! Wow!!! Thanks so much!!!!

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  11. I must try these! I love chocolate chip cookies and this really does sound amazing.

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  12. Pingback: Brown Butter Chocolate Chip Cookies | Jenna's Everything Blog

  13. The cookies look amazing! I just stopped over from Jenna’s blog! She described them so beautifully, I had to see…and I’m glad I did!

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  14. I’m stopping over because Jenna told me to on her blog. These cookies look amazing and I will definitely be trying them soon. I haven’t made cookies in a LONG time.

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  20. thebetterbaker11

    Printing this to make TODAY cause I just can’t wait. I LOVE browned butter, and oatmeal in my cc cookies – perfection! I guess you proved that with your blue ribbon huh? OH YUM!!!

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