Brown Butter Chocolate Chip Cookies


Next week my friend will celebrate his golden birthday. I told him I would bake him something and not being a cake guy, he chose my chocolate chip cookies.


But I figure he’s had enough of my chocolate chip cookies over the last couple of years so I’m switching it up a little and making some extra special brown butter chocolate chip cookies.


I’m not gonna lie, I think these are wayyyyy better than my regular chocolate chip cookies. And those guys are good.

Brown butter is a wonderful thing. It adds a whole new level of flavour and dimension to both baked goods and savoury items. It’s aromatic and gives items a slightly nutty taste.


And it works so perfectly in chocolate chip cookies.


Your average chocolate chip cookies is elevated to another level simply by browning the butter in the recipe.

These tasty treats are crunchy around the edges, soft in the middle and have a slightly nutty, toasty taste that really pushes them over the edge.


I used mini chocolate chips in this recipe because they’re (1) cuter than big ol’ chocolate chips and (2) stuff the cookies with more chocolate flavour. Win-win.


Brown Butter Chocolate Chip Cookies:
Makes about 32 cookies


  • 1 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. cream of tartar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups mini chocolate chips


  1. Brown the butter by melting over a medium heat.


Let the butter foam and you will begin to see it change colour.



Once you see brown milk solids at the bottom of your pan and smell a nutty aroma, remove from the heat and place in a bowl. Be sure to scrape out the sediment because that will give these cookies a nutty flavour. Set aside to cool slightly.


 2.    Once cool, combine browned butter with both sugars in a mixing bowl and cream together. Add the eggs, one at a time, then the vanilla extract.
3.    Add baking soda, salt, cream of tartar and all-purpose flour, stirring to combine. Once dry ingredients have been incorporated, stir in the mini chocolate chips.
4.    Place dough in the refrigerator for at least 30 minutes.
5.    Preheat oven to 350°F.
6.    Remove dough from fridge and scoop onto parchment-lined baking sheets, spacing a couple of inches apart because cookies will spread during baking.
7.    Bake for 12 minutes then remove from oven. Allow cookies to sit on pan for a couple of minutes before transferring to wire racks to cool completely.


Chocolate Dipped Coconut Macaroons

By now you all know about my obsession with macarons. Now that I have finally mastered them (after many failed attempts), I can’t stop making them.

This week though, we’re making macaroons.



These two confections are often confused with each other. Let me explain the difference to you:

  • A macaron is kind of like a cookie sandwich. The shells are made of almond flour, powdered sugar and egg whites and they’re usually filled with a buttercream or fruit filling.
  • A macaroon is shredded coconut, mixed with some sweetened condensed milk, vanilla and whipped egg whites. And it’s sometimes dipped in chocolate (it should always be dipped in chocolate 😉 )


There is something so satisfying about a good macaroon. It’s crunchy on the outside, a little soft and gooey on the inside and has a nice balance of sweetness.


If I wasn’t giving these to friends it’s highly likely that I would just eat them all. No shame.


Macaroons are so, so easy to make. You basically combine the ingredients, scoop them onto a baking sheet, bake and dip in chocolate.


I like to make things easy for ya.


Chocolate Dipped Coconut Macaroons: 


Coconut Macaroons: 

  • 1 bag (14 oz.) sweetened flaked or shredded coconut
  • 1 cup sweetened condensed milk
  • 1 1/2 tsp. vanilla extract
  • 2 egg whites
  • Pinch salt

Chocolate Lime Dip: 

  • 6 oz. bittersweet chocolate (chopped or chips)


  1. Preheat oven to 325°F and line baking sheets with parchment paper.
  2. In a large bowl, mix the coconut, sweetened condensed milk and vanilla until combined.
  3. In a separate bowl, whip the egg whites with the salt until stiff peaks form. Add egg whites to coconut mixture and combine.
  4. Scoop tablespoon sized balls onto prepared cookie sheets. Bake in preheated oven for 20-23 minutes, until tops/sides are golden brown.
  5. Melt chocolate over double boiler. {Make sure to stir constantly so the chocolate doesn’t burn!}
  6. Once macaroons are cool, dip in chocolate. Place in fridge to set the chocolate.