Brown Butter and Smoked Sugar Chocolate Chip Cookies Recipe

Learn how to make the best homemade brown butter chocolate chip cookies with rich smoked sugar. This easy baking recipe elevates the classic cookie with nutty browned butter and complex caramel notes. The overnight rest creates bakery-quality cookies with perfect chewy centers and crisp edges.

Difficulty:

Intermediate

Prep Time:

25 mins (plus 24 hours chilling)

Cook Time:

12 mins

Serves:

18 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter</li><li class="ingredients-single-item">200g smoked brown sugar (or dark muscovado sugar)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">¾ tsp fine sea salt</li><li class="ingredients-single-item">225g high-quality dark chocolate, roughly chopped</li><li class="ingredients-single-item">Flaky sea salt, for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Light-colored saucepan (to better see butter browning)</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by browning your butter. Place the butter in a light-colored saucepan over medium heat. The light color helps you monitor the browning process. As it melts, the butter will begin to foam and sizzle – this is the water content evaporating. Stir occasionally, scraping the bottom of the pan. After about 5-7 minutes, you'll notice golden brown specks forming and the butter will emit a nutty, toasty aroma. The moment it smells intensely nutty and turns amber, remove it from heat immediately to prevent burning. Pour into a heat-resistant bowl, making sure to scrape all the browned bits (these contain tremendous flavor). Let cool for 10-15 minutes until still liquid but not hot.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, combine the cooled brown butter, smoked sugar, and granulated sugar. Mix on medium speed for 2 minutes until well incorporated. The mixture won't become as fluffy as with regular creaming because the melted butter can't trap as much air, but this contributes to the cookies' chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, mixing for 30 seconds after each addition. The mixture should look glossy and slightly thickened. Beat in the vanilla extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Add this dry mixture to the butter mixture in three additions, mixing on low speed just until no flour streaks remain. Overmixing develops gluten, which can make your cookies tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chopped chocolate by hand using a sturdy spatula. Using chopped chocolate instead of chips creates delicious chocolate layers throughout the cookies. Some pieces will be larger, creating pockets of melted chocolate, while the tiny shards will disperse throughout the dough, flavoring every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, up to 72 hours. This resting period is crucial – it allows the flour to fully hydrate and the flavors to develop complexity. The butter solidifies, preventing excessive spreading during baking, while the sugars gradually dissolve, contributing to better caramelization and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with silicone mats or parchment paper. Let the dough sit at room temperature for 10-15 minutes to slightly soften – it should be firm but scoopable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scoop dough into 60g portions (about 3 tablespoons) and roll into balls. Place on the prepared baking sheets, leaving 7-8cm between each cookie to allow for spreading. Sprinkle each dough ball with a few flakes of sea salt, which will enhance both the chocolate flavor and the caramel notes from the brown butter and smoked sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 11-13 minutes, rotating the pan halfway through. Look for cookies with golden brown edges but centers that still appear slightly underbaked – they'll continue cooking on the hot baking sheet. For bakery-style cookies with beautiful ripples, you can gently bang the baking sheet on the counter once or twice when you remove it from the oven, which deflates the cookies slightly and creates those appealing ridges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will be quite soft when hot but will set as they cool. For the perfect texture contrast of chewy centers and crisp edges, enjoy a few while still slightly warm, and store the rest in an airtight container for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Brown Butter and Smoked Sugar Chocolate Chip Cookies?

These cookies require unsalted butter, smoked brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, sea salt, high-quality dark chocolate chunks, and flaky sea salt for finishing. The smoked sugar and browned butter are the star ingredients.

How to cook Brown Butter and Smoked Sugar Chocolate Chip Cookies at home?

Learn how to cook Brown Butter and Smoked Sugar Chocolate Chip Cookies by first browning butter until nutty, mixing with smoked sugar, adding eggs and vanilla, folding in dry ingredients and chocolate chunks, then chilling the dough for 24 hours. Bake at 180°C for 11-13 minutes until edges are golden but centres remain slightly underbaked for the perfect chewy texture.

Why is the 24-hour chilling period so important for chocolate chip cookies?

The 24-hour rest allows flour to fully hydrate and flavours to develop complexity. The butter solidifies, preventing excessive spreading during baking, while sugars gradually dissolve, contributing to better caramelisation and the perfect balance of chewy centres and crisp edges.

What's the difference between using smoked sugar versus regular brown sugar in baking?

Smoked sugar adds complex, almost toffee-like undertones that regular brown sugar lacks. It creates deeper caramelisation and a subtle smoky quality that elevates the cookies beyond the ordinary, complementing the nutty notes from brown butter for a more sophisticated flavour profile.

Can I achieve the perfect texture contrast of crisp edges and chewy centres without browning the butter?

While possible, browning butter is crucial for these cookies' distinctive flavour. The process removes water content, concentrates fat, and creates nutty compounds that regular butter lacks. This leads to cookies with more complex flavour, enhanced chewiness, and better caramelisation at the edges.

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