The depth of flavor in these Browned Butter Graham Cracker Chocolate Chip Cookies is incredible! Browned butter plus graham cracker crumbs gives these cookies a unique, rich taste that you’re going to love!
I haven’t made a habit of baking with browned butter, but after trying these cookies, I’m definitely going to! You are going to be blown away at at how phenomenal these cookies are! Have you ever baked with browned butter?
Browned butter is super simple to create. Just place your butter slices in a sauce pan over the stove top, turn the heat on to medium and stir it constantly until it bubbles and foams, then turns brown. Immediately after it changes to that brown color, remove it from the heat.
I knew browned butter would be perfect combined with graham cracker crumbs in these cookies! These are seriously the best chocolate chip cookies I’ve ever had. Move over #1 chocolate chip cookie recipe! For years, I thought I had a favorite chocolate chip cookie recipe and those are still incredible, but these are just unbeatable!
You can see the effect of the browned butter on the end result of the cookies. They are darker in color than your traditional chocolate chip cookie. After biting into these cookies, that darker hue for me equates with a deeper, more enhanced level of flavor! The graham cracker crumbs contribute to the overall delectable outcome of the cookie, yet you can’t exactly put your finger on the fact that they’re there.
I polled my kids and husband to see if they knew what the “secret ingredients” were in these cookies and they didn’t know until I told them. But they all agreed that these are the best of the best when it comes to chocolate chip cookies! Thank you browned butter and graham cracker crumbs!
Browned Butter Graham Cracker Chocolate Chip Cookies
Ingredients
- 3/4 c. salted butter
- 3/4 c. brown sugar packed
- 1/4 c. granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. graham cracker crumbs very finely crushed
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c. semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with nonstick baking mats or lightly spray with nonstick cooking spray.
- Cut 3/4 cup butter into slices and place in a sauce pan over the stovetop on medium to medium-low heat. Stir constantly with a wooden spoon the entire time. Bubbles will form on the top, then it will turn foamy on top and then it will turn a brown color. Watch it carefully. Immediately after it changes to brown, remove it from the heat and allow it to mostly cool.
- After it's cool, in the bowl of an electric mixer, cream together the browned butter, brown sugar, granulated sugar, eggs, vanilla and graham cracker crumbs.
- In a separate bowl, whisk together flour, baking soda and salt. Add dry mixture to the wet mixture and mix until incorporated, scraping down the sides in between. Add chocolate chips and mix.
- Form or scoop dough into 1 1/2" balls, place them at least 2" apart on the cookie sheets, and press each dough ball down with the palm of your hand to flatten.
- Bake for approximately 7-8 minutes. No more than 8 minutes. Let the cookies sit for a few minutes on the cookie sheets before carefully removing them to the cooling rack to cool completely. Store in an air tight container.
I’ve found that, once I find that perfect chocolate chip cookie recipe that works for me in my kitchen, the same way every time and tastes amazing with the perfect texture, I stick with it! We’re all pretty loyal to our chocolate chip cookies. Everyone has their favorite recipe, and I believe this should be it! I will be making these over and over and over!
Be sure not to over bake them! I always say that an over baked cookie is not worth the calories! Too much time in the oven causes it to loose all or most of its flavor and it becomes dry and crumbly.
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