Farmhouse Flavor with Just One Bowl
It’s late afternoon on the farm, and the scent of warm butter and sugar is drifting through the kitchen window.
You’ve got your sleeves rolled up, a wooden spoon in hand, and your heart set on baking something simple but special.
That’s where these brown butter chocolate chip cookies come in! They’re rich, chewy, and kissed with that nutty goodness you only get from browned butter.
And here’s the best part: no fancy equipment, no complicated steps.
Just one bowl, a little patience, and a whole lotta heart.
We use our Phil’s Legacy Bread Blend for this one. It adds a toasty depth that brings the whole cookie together.
As baker and cookbook author Sarah Kieffer puts it,
“Brown butter is the little black dress of the baking world—simple, classic, and always a showstopper.”
By the end of this post, you’ll have a tray of golden cookies cooling on your counter and the confidence to say, “I baked these myself.”
Ingredients for Brown Butter Chocolate Chip Cookies
Dry Ingredients
- 2 1/4 cups Phil’s Legacy Bread Blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Optional: chopped walnuts or a sprinkle of flaky sea salt on top before baking.
Step-by-Step: How to Make Brown Butter Chocolate Chip Cookies
Step 1: Prep your oven and pans
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Step 2: Brown the butter
Melt butter in a saucepan over medium heat. Stir until it turns golden and smells nutty. Let it cool for 5 minutes.
Step 3: Mix the sugars and butter
Combine browned butter, brown sugar, and granulated sugar in a bowl. Mix until creamy.
Step 4: Add eggs and vanilla
Add the eggs and vanilla. Mix until smooth.
Step 5: Combine dry ingredients
In another bowl, stir together Phil’s Legacy Bread Blend, baking soda, and salt. Add to the wet ingredients. Mix until combined.
Step 6: Add the chocolate chips
Fold in chocolate chips.
Step 7: Scoop and space
Scoop dough onto the baking sheet, leaving space between each.
Step 8: Bake
Bake for 10 to 12 minutes. Edges should be golden. Centers will look soft.
Step 9: Cool and enjoy
Cool on the baking sheet for 5 minutes, then move to a wire rack.
The Farmhouse Cookie Finish: Texture, Tips, and Love
These cookies come out golden at the edges, with soft, gooey centers. They’ve got that sweet snap when you break one in half, and melted chocolate that pulls away like a dream.
The browned butter gives a caramel flavor that feels just right. And Phil’s Legacy Bread Blend adds that rustic, hearty crumb.
Tip from my kitchen: If the dough’s sticky, chill it for 15 minutes. That helps the cookies hold their shape. And sprinkle a pinch of sea salt on top before baking—it makes the chocolate sing.
Brown Butter Chocolate Chip Cookies FAQs
The choice of flour can change the texture of your cookies. All-purpose flour gives you a balance of tender and chewy. Bread flour makes them chewier. For a softer cookie, use cake flour. We love Phil’s Legacy Bread Blend for its hearty, nutty flavor and rustic charm.
Check the edges. They should be golden and slightly firm. The centers will look soft and may even seem underdone. That’s okay. They’ll keep baking a bit as they cool on the sheet.
Yes. Use a cup-for-cup gluten-free flour blend. The dough might be softer, so chilling it before baking helps keep the cookies from spreading too much. Texture may vary slightly.
Why You’ll Love These Brown Butter Chocolate Chip Cookies
These cookies aren’t just easy to make, they’re rich, toasty, and full of personality. They bring the kind of flavor that makes folks pause mid-bite and say, “What’s your secret?”
The browned butter gives them that hint of caramel. The Phil’s Legacy Bread Blend adds a wholesome depth that’s just rustic enough.
And the one-bowl method? That keeps things relaxed and real.
Whether you’re baking for your grandkids, your church group, or just your own sweet tooth, these cookies offer a little piece of comfort you can hold in your hand.
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Brown Butter Chocolate Chip Cookies
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2 1/4 cups Phil’s Legacy Bread Blend Feature ingredient
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter browned and cooled slightly
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty. Let it cool for 5 minutes.
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
- Add the eggs and vanilla extract. Mix well.
- In another bowl, whisk together Phil’s Legacy Bread Blend, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined. Fold in the chocolate chips.
- Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes or until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
