Award-Winning Brown Butter Chocolate Chip Cookies

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I must admit, I felt a little bit lame picking chocolate chip cookies as my recipe for the Secret Recipe Club this month. Especially since this month my assigned blog was Veronica’s Cornucopia. She had my blog last month and wrote a hysterical post about baking NINE loaves of whole wheat bread and having not one turn out right.

When I saw, though, that these cookies not only had brown butter in them but also won an award at her state fair, I simply HAD to make them. They are a little more labor intensive than a “normal” cookie, but the outcome is well worth it. Mr. V said that while he wasn’t ready to throw out every other chocolate chip cookie recipe ever, these were VERY good. And he’s quite the cookie expert.

I made only a slight variation and used half a bag of chocolate chips and half a bar of very dark chocolate, chopped up. I love the combination!

Award-Winning Brown Butter Chocolate Chip Cookies

Yield: about 4 dozen cookies

Award-Winning Brown Butter Chocolate Chip Cookies

Very slightly adapted from Veronica's Cornucopia


  • 1 c. butter, divided
  • 1/2 c. old-fashioned oatmeal
  • 3/4 c. packed light brown sugar
  • 3/4 c. granulated sugar
  • 1 tsp. salt
  • 1 T vanilla
  • 1/2 tsp. white vinegar
  • 2 eggs
  • 1 1/2 tsp. baking soda
  • 2 c. unbleached, all-purpose flour
  • 1 c. chopped walnuts or pecans
  • 6 oz. semi-sweet chocolate chips
  • 3-6 oz. dark chocolate chips or small chunks


Put one stick of butter aside to soften. Preheat oven to 350F.

In a small nonstick skillet, melt other stick of butter over medium-low heat. Continue cooking until butter is foamy and light golden brown. Pour into a bowl to cool.

Wash skillet out with water and dry. Add 1/2 c. oats and toast over medium heat. Cook about 3 minutes, stirring frequently. Transfer oats to food processor and process until very fine, like flour.

Toast the nuts in the skillet for 4-5 minutes, until they are fragrant. Set aside.

In a large bowl, combine softened butter, brown butter, sugars, salt, vanilla, vinegar, and ground oats. Combine with an electric mixer on low, then turn to high [speed 6 or 7] and let go 3-4 minutes, until mixture is paler in color and fluffy.

With mixer on medium speed, add in eggs, then baking soda. Turn to low and add flour one cup at a time, until just combined.

Stir in chocolate chips/pieces and nuts.

With a tablespoon or small cookie scoop, scoop dough onto parchment-paper lined cookie sheets. Bake 10-11 minutes, until cookies are light golden brown.

Cool cookies for 3 minutes on sheets, then transfer to cool on wire racks.

10 thoughts on “Award-Winning Brown Butter Chocolate Chip Cookies

  1. I was pretty tickled to see you got my blog this month after I had yours! And what a coinkidink–I just made these Saturday for the fair. Hopefully they’ll win again! 🙂 I’m glad you enjoyed them!

  2. One of my first SRC recipes I did was a CC cookie with browned butter and I kept wondering if that extra step would make a difference….Um, yes! No doubt they are a blur ribbon winner!

  3. I’m not a big fan of oatmeal in my chocolate chip cookies, do you think I could leave it out, or it doesn’t affect the texture that much? Looks delish!

    • I think you could just replace it with a little extra flour. I think it’s more about the flavor of the toasted oat than anything, but I don’t think leaving it out would be a huge deal.

  4. These cookies sound so good! I can’t get enough of browned butter, but can’t say I’ve ever used it in dessert – I’m going to have to remedy that quickly =)

    P.S. – it was so fun to have your blog this month for SRC!

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