Brown Butter Chocolate Chip Cookies


Makes 1 Dozen Cookies
  • 7 Tbsp. (110g) Black & Bolyard® Original Unfiltered Brown Butter, softened
  • ½ c. (90g) Brown Sugar
  • ½ c. (90g) Granulated Sugar
  • 1 tsp. (3g) Kosher Salt
  • 2 tsp. (4g) Baking Soda
  • 1 Tbsp. (10g) Pure Vanilla Extract
  • 1 ea. (50g) Large Egg
  • 1 ½ c. (200g) All Purpose Flour
  • ¾ c. (150g) Dark Chocolate Chips


  1. Preheat a convection oven to 350F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the Black & Bolyard® Original Unfiltered Brown Butter, sugars, salt, and baking soda on medium speed for about 2 minutes until fully incorporated.
  3. Using a rubber spatula, scrape down the sides of the bowl. Increase the speed to high and mix for another minute until light and whipped.
  4. Turn the speed back down to medium and slowly add the egg and vanilla. Continue to mix until fully emulsified.
  5. Turn the mixer off and add the flour and chocolate. Turn the mixer back on a low speed, scraping down the sides with a spatula as needed.
  6. Once the dough comes together, remove the bowl from the mixer and prepare a sheet tray lined with parchment paper.
  7. Portion the cookies into ¼ c. (65g) scoops and drop onto the prepared tray. Be sure to leave approximately 3 inches between each cookie to ensure they don’t touch while spreading and cooking.
  8. Bake the cookies in the oven at 350F for 13 minutes. To avoid spreading, chill the unbaked cookies on the tray for 15 minutes before baking.
  9. Remove the cookies from the oven and let cool. For denser, chewier cookies, gently press the cookies while warm with a flat bottomed cup or container.
  10. Enjoy with an ice cold glass of milk.

Your cart

Shipping and discount codes are added at checkout.


Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma