Bake Shoppe's Brown Butter Chocolate Chip Cookies

Bake Shoppe's Brown Butter Chocolate Chip Cookies


1/2 cupbutter (for browning) (125 mL)
1/2 cupbutter at room temperature (125 mL)
1/4 cupgranulated sugar (50 mL)
1 1/2 cupsdark brown sugar (365 mL)
1 egg
1 egg yolk
2 tbspbuttermilk (or sour cream/plain yoghurt) (30 mL)
1 1/2 tspvanilla (7 mL)
2 1/4 cupsall purpose flour (550 mL)
1 1/4 tspbaking soda (6 mL)
1/2 tspsalt (2 mL)
3/4 cupHERSHEY’S CHIPITS Milk Chocolate Chips (175 mL)
3/4 cupHERSHEY’S CHIPITS Semi-Sweet Chocolate Chips (175 mL)


    1. Preheat oven to 325°F (160°C). Line baking sheet with parchment paper.
    2. In a small saucepan melt ½ cup (125 mL) butter on low heat while stirring until it starts to foam up and turn brown. Pour into a bowl to cool making sure to get all the brown bits from the bottom!
    3. In a mixing bowl, combine flour, baking soda and salt in a bowl. Set aside.
    4. In another mixing bowl, whisk egg, egg yolk, buttermilk and vanilla together. Set aside.
    5. Using a stand mixer with paddle attachment or in a large bowl, combine granulated sugar, dark brown sugar, ½ cup (125 mL) of room temperature butter and fully-cooled brown butter. Cream mixture for about 8 minutes until light in colour. Slowly add egg mixture in 2 batches, scraping bowl after each addition. Fold in flour mixture, then chocolate chips, scraping bowl to make sure everything is fully incorporated.
    6. Scoop/drop about 1/4 cup (50 mL)-sized balls onto cookie sheet (6 per sheet).
    7. Bake for 16 minutes, turning the pan around at the halfway mark. Let cool on pan for 20 minutes.

    Makes about 18 cookies.

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