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Nicole Rucker's Brown Butter Chocolate Chip Cookies

Use Miyoko's butter to create the most decadent, creamy browned butter chocolate chip cookies with this recipe from Fat & Flour owner, Nicole Rucker.

Prep time: 2 hours and 15 mins (2 hours to chill)

Bake time: 8-10 mins

Make the Chocolate Chip Cookies

STEP ONE

In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.

STEP TWO

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butters and sugars on medium speed until very smooth and fluffy.

STEP THREE

Add egg replacer, mixing until fully incorporated. Reduce speed to low and mix in espresso and vanilla. Add half of the flour mixture and mix on low until just combined. Repeat for the second half of the flour. Add the chocolate chunks and mix until incorporated.

STEP FOUR

Portion the cookie dough into 3 oz balls and chill for at least 2 hours.

STEP FIVE

Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.

STEP SIX

Bake at 350°F for 8 - 10 minutes.

STEP SEVEN

Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.