Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

There’s nothing like a classic, soft and chewy chocolate chip cookie. Everyone loves chocolate chip cookies.


But, sometimes it’s fun to add a little twist to a classic. In this case, these cookies are getting an upgrade! By swapping in brown butter for regular unsalted butter, we’re adding a nutty aroma and flavor to these sweet treats.

It’s a very subtle addition, but it’s sooooo good!

This recipe makes 12 cookies, but the recipe is easy to double, triple, quadruple… you get the picture!


Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Yield: 12 cookies


  • 1/2 cup brown butter at room temperature (use unsalted butter for this)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cups all-purpose flour, sifted
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup of semi-sweet chocolate chips (I used Ghirardelli)


  1. First, we have to make the brown butter. In a saucepan on low-medium heat, let the butter simmer and constantly stir the butter. In about ten minutes or so, the butter will have a nutty aroma and dark color to it. Immediately transfer the butter to a heatproof container and let it come to room temperature. (Tip: Put the butter in the freezer to solidify)
  2. In a stand mixer, cream together the brown butter, brown sugar, and white sugar on low speed.
  3. Then, add in the egg and vanilla extract and continue mixing.
  4. In a separate mixing bowl, sift together the flour, sea salt, and baking soda.
  5. Combine the flour mixture with the wet ingredients in the stand mixer and mix until just incorporated. Fold in the chocolate chips into the dough and refrigerate the dough for about 30 minutes so that it is easier to work with.
  6. Preheat the oven to 350 F, and line a cookie sheet with parchment paper.
  7. Use a cookie scoop (you can use a tablespoon, too) to scoop out dough and roll into balls. Place on the cookie sheet about 2 inches apart. You should end up with about 12 cookies.
  8. Bake for 10-12 minutes. Immediately transfer to a wire rack to let cool.


Store in an airtight container

Favorite Finds #33

Happy Sunday! Here are my Favorite Finds!

DIY Kool-Aid Dip Dye Bags

Credit: Laurel at A Bubbly Life

DIY Kool-Aid Dip Dye Party Favor Bags – Dip-Dye is a HOT trend right now, and there’s absolutely no reason it shouldn’t be. I’m TOTALLY a fan, and these cute party favor bags are so cute! I love how the dip-dye can be subtle or bold…and can you believe these bags were dyed with Kool-Aid? Amazing.

S'mores Ice Cream Sundaes

Credit: Elizabeth Stark at Handmade Charlotte

S’mores Ice Cream Sundaes – These ice cream sundaes are INTENSE––they may look small, but there is a lot of love and care that goes into assembling these mouthwatering sundaes. The toasted marshmallow ice cream is topped with graham cracker crumbles, chocolate magic shell, and actual toasted marshmallows on top. Follow Elizabeth’s thorough instructions (and take her advice!) to make these delicious sundaes!

Toasted Marshmallow Nutella Sandwich Cookies

Credit: Sarah at Broma Bakery

Toasted Marshmallow Nutella Sandwich Cookies – Yes, another recipe using toasted marshmallow! Not only is toasted marshmallow freakin’ amazing, but sandwiching toasted marshmallow between homemade Nutella cookies sounds heavenly.

Watercolor Phrase Art DIY

Credit: Laura Gummerman and Janae Hardy at A Beautiful Mess

Watercolor Phrase Art DIY – There are so many beautifully designed gallery walls that grace my Instagram explore page, but to be honest, so many of those gallery walls use the same prints. Not only could you have an AMAZING custom piece to put on your wall with this DIY, it’s far easier to do than you think!

Garlic & Cheese Pull-Apart Bread

Garlic and Cheese Pull-Apart Bread
Do you ever get in the mood sometimes to eat something just totally terrible for you? Like, you 100% know it’s not something you should be eating at all, but you just have to have it? Of course you do, you’re only human.

Unless you’re a robot…my mistake, I shouldn’t assume these things.

Anyway, I was recently in the mood to indulge in carbs and bad fats in a classy manner. I wanted to eat something with texture + packed with amazing flavor and in a way that would be easy for me to eat while binge-watching something on Netflix. So I purchased some just-baked sourdough bread from Trader Joe’s and used fresh herbs to make this Garlic & Cheese Pull-Apart bread.

Now, I’ve tested two versions of this pull-apart bread (my excuse for eating two loaves of cheesy bread with very little help was that I needed to taste test), and the recipe I’m sharing is far superior to the other version. The main difference? Use fresh ingredients! Don’t reach for the dry spices on this one…or else you’ll really miss out on the flavor.

This recipe is easy enough to make as a snack or appetizer and the size is good enough for 2 people to have a hearty helping of carbs and fat. But if you eat it all on your own, I won’t judge ;)
Garlic and Cheese Pull-Apart Bread Garlic and Cheese Pull-Apart Bread Garlic and Cheese Pull-Apart Bread

Garlic & Cheese Pull-Apart Bread

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings

Serving Size: 1/2 loaf


  • 1 small-medium loaf sourdough bread
  • 1/4 cup unsalted butter, melted (1/2 stick)
  • 2 small garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/4 cup shredded mozzarella cheese


  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil.
  2. Use a bread knife to cut diagonal pieces in the loaf of bread. Don't cut all the way through, that way the herbs, butter, and cheese stay put.
  3. Mix the melted butter with the garlic, salt, parsley, and rosemary.
  4. Set the bread on another sheet of aluminum foil big enough to wrap the whole loaf. Pour the melted butter over the bread and make sure to get the butter in the openings.
  5. Sprinkle the mozzarella cheese on the bread and in between the openings as well. Then, wrap up the bread in the aluminum foil.
  6. Bake in the oven for 10 minutes, then remove aluminum foil and bake for 5 more minutes.
  7. Serve immediately.
Garlic and Cheese Pull-Apart Bread

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