This single-serve brown butter chocolate chip cookie is my new current obsession. This small batch recipe makes 2 large cookies, and is perfect when you want a cookie but don’t want to make a huge batch! They require minimal ingredients and are ideal for a date or self-love night!
Brown butter is always superior, in my opinion, and the flavor really shines through in these cookies. The brown butter adds a subtle nutty flavor that really takes these to the next level. Plus I love using a combination of chocolate chips and chunks to create chunks of chocolate and melty pools of chocolate!
ingredients needed for this single-serve brown butter chocolate chip cookie
- 1/4 cup butter (60 grams)
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 2 tbsp egg, whisked
- splash of vanilla
- 1/2 cup + 3 tbsp all-purpose flour (90 grams)
- 1/2 tsp cornstarch
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup chocolate chips or chunks
how to make this single-serve brown butter chocolate chip cookie
- Preheat the oven to 350 F. Start by browning the butter — add the butter to a pan over medium heat. Stir the butter as it melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you’ll be left with brown, nutty smelling butter! Pour into a glass container and transfer to the freezer for 10 minutes.
- Once the brown butter has set up a bit, transfer it to a mixing bowl. Add the brown sugar and white sugar and whisk until well combined and smooth.
- Crack one egg into a bowl and whisk until the yolk and whites are combined. Add 2 tablespoons of the mixed egg to the sugar mixture (use the rest of the egg for something else — more cookies or add to an omelet!). Add a splash of vanilla and whisk until the mixture is smooth and combined.
- Add the flour, cornstarch, baking soda, and pinch of salt. Use a rubber spatula to mix until the dough is just combined.
- Add the chocolate chips or chunks and mix into the dough. Use a 4oz cookie scoop and scoop two large cookies onto a lined baking sheet. If you want, press a few extra pieces of chocolate gently on top of the cookies.
- Bake for 8-10 minutes, until the cookies are just starting to brown on the edges. Remove from the oven and let them cool completely. Top with some flakey salt (optional) and enjoy!
faq
Yes you can freeze the dough! I would recommend shaping the dough into 2 dough balls, and then freezing them. Wrap each dough ball in plastic wrap then transfer them to a ziploc bag, trying to remove as much air as you can.
Then when you’re ready to bake, remove the dough balls from the oven before you pre-heat the oven. Once the oven is up to temp, bake the cookies!
Browning the butter is not essential. I HIGHLY recommend it! The brown butter adds SO much flavor and doesn’t add much time to making these, but it isn’t essential.
If you aren’t using brown butter, just use the same amount of normal butter, at room temp.
No! You can use whatever mix of chocolate you prefer! I love doing 1/2 semi-sweet chocolate chunks (ie a cut up chocolate bar) and 1/2 milk chocolate chips! I think this is the perfect balance of dark vs milk, and pooled vs chips. But, if you are a milk chocolate only type of person, use just milk chocolate! If you only have chips on hand, just use chips. Use whatever you have and whatever you prefer!
This dough makes two 4oz cookies, so I use a 4oz cookie scoop! I’ll link my favorite one here. If you don’t have a 4oz scoop, you can use a 1/2 cup measuring cup! Or you can use a smaller scoop! If you use a smaller scoop, take a minute or two of the bake time, to adjust for the smaller cookie size.
other recipes you will love
- tahini chocolate chip cookies
- brown butter chocolate chip cookies
- cinnamon oatmeal cookies
- the best peanut butter cookies
single-serve brown butter chocolate chip cookie
ingredients
- 1/4 cup butter 60 grams
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 2 tbsp egg whisked
- splash of vanilla
- 1/2 cup + 3 tbsp all-purpose flour 90 grams
- 1/2 tsp cornstarch
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup chocolate chips or chunks
instructions
- Preheat the oven to 350 F. Start by browning the butter — add the butter to a pan over medium heat. Stir the butter as it melts. After a few minutes the butter will start to bubble, then will foam up. Once the foam subsides, you'll be left with brown, nutty smelling butter! Pour into a glass container and transfer to the freezer for 10 minutes.
- Once the brown butter has set up a bit, transfer it to a mixing bowl. Add the brown sugar and white sugar and whisk until well combined and smooth.
- Crack one egg into a bowl and whisk until the yolk and whites are combined. Add 2 tablespoons of the mixed egg to the sugar mixture (use the rest of the egg for something else — more cookies or add to an omelet!). Add a splash of vanilla and whisk until the mixture is smooth and combined.
- Add the flour, cornstarch, baking soda, and pinch of salt. Use a rubber spatula to mix until the dough is just combined.
- Add the chocolate chips or chunks and mix into the dough. Use a 4oz cookie scoop and scoop two large cookies onto a lined baking sheet. If you want, press a few extra pieces of chocolate gently on top of the cookies.
- Bake for 8-10 minutes, until the cookies are just starting to brown on the edges. Remove from the oven and let them cool completely. Top with some flakey salt (optional) and enjoy!
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