Brown Butter Chocolate Chip Cookies

Everybody has a favorite chocolate chip cookie recipe – and a secret ingredient that makes it stand out from the rest. Still, it’s tough not to love the brown butter’s rich, caramel notes in this recipe.




Semi-Sweet Chocolate Chips

293.3 g


AP Flour

258.8 g


Brown Sugar​  

189.70​ g


Granulated Sugar​  

172.6 g


Safflower Oil High Oleic

169.3 g



103.6 g


BGI Brown Butter NP22107​

26.3 g


Baking Soda

5.1 g


Baking Powder​

4.2 g



1.2 g


Don’t take our word for it.

Try it yourself.

  1. Melt fats /oils for approx. 20 seconds in microwave​
  2. Weigh together flour, baking soda, baking powder, and salt​
  3. Weigh egg separately​
  4. Weigh chocolate chips separately​
  5. Combine sugars with melted fats and/or BGI Brown Butter NP22107 in mixer – mix on medium speed setting #3 for 1 minute. BGI Brown Butter NP22107 can also be added in this “creaming” step​
  6. Add eggs and continue to mix on medium speed setting #3 for an additional 1 minute​
  7. Turn mixing speed up to medium/high #4 and slowly add flour, baking soda, baking powder, and salt mixture and mix for 2 minutes. After 2 minutes, scrape down bowl and mix on speed #4 for an additional 30 seconds.​
  8. Turn mixing speed down to lowest setting #1, add chocolate chips and mix for 30 seconds​
  9. Scoop dough balls onto ungreased cookie sheet using #100 scoop​
  10. Bake at 350 F for 4 minutes, rotate cookie trays and bake an additional 4 minutes​

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