Brown Butter Cookies

Batch Size:
Yield:

Cookie Dough

AmountIngredient
Unsalted ButterBrown before mixing.
Granulated Sugar
Brown Sugar
Whole Eggs
All-purpose Flour
Baking Soda
Salt
Semisweet ChocolateChips or chopped chocolate.
Scaled ingredient total674.87 g

2 ingredient amounts are excluded from this total because no weight or volume equivalency is available.

Prep Method 9

  1. 1.Brown the butter in a saucepan over medium heat, stirring frequently, until the milk solids are deeply golden and nutty-smelling.
  2. 2.Transfer the brown butter and browned solids to a mixing bowl and cool until no longer hot.
  3. 3.Mix the granulated sugar and brown sugar into the cooled brown butter until evenly combined.
  4. 4.Mix in the whole eggs until smooth and emulsified.
  5. 5.Whisk together the all-purpose flour, baking soda, and salt in a separate bowl.
  6. 6.Fold the dry ingredients into the butter mixture just until no dry flour remains.
  7. 7.Fold in the semisweet chocolate.
  8. 8.Chill the dough until firm enough to portion, then portion onto parchment-lined sheet pans.
  9. 9.Bake in a convection oven at 300 °F for 14 minutes, then cool on the pan.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Unsalted ButterThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.2825
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Brown Sugar$0.2401
Purchase item nameGreat Value Light Brown Sugar, 32 oz
Purchase cost$1.98
Purchase unit32 ounce_mass
Date added2026-05-16
Item ID #10315012
Vendorwalmart
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
All-purpose FlourThis ingredient is not yet set with a purchase cost and unit—
Baking SodaThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0055
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Semisweet Chocolate$2.7308
Purchase item nameGreat Value Mini Semi-Sweet Chocolate Baking Chips, 12 oz Bag
Purchase cost$3.58
Purchase unit12 ounce_mass
Date added2026-03-17
Item ID #288194636
Vendorwalmart
Total Yield1,202.6 g
Total Cost$3.2589
Cost Per G:$0.0027

Partial estimate; unpriced ingredients are excluded. 85% of ingredient weight is priced.

4 costing issues
  • Unsalted Butter: No reviewed density measurement for butter
  • Whole Eggs: no active USD purchase price with a convertible package size
  • All-purpose Flour: No reviewed density measurement for flour_all_purpose
  • Baking Soda: no active USD purchase price with a convertible package size

Nutrition label

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Serving sizeDefine the amount represented by one serving.
Label requirements
  • Unsalted Butter needs a weight equivalency.
  • All-purpose Flour needs a weight equivalency.
  • Enter an explicit serving size and unit.
Ingredients8 of 8 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
Unsalted ButterButter, stick, unsalted
100.00%
—
Granulated SugarSugars, granulated
100.00%
194.77g
Brown SugarSugars, brown
100.00%
110g
Whole EggsEgg, whole, raw, fresh
100.00%
100g
All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached
100.00%
—
Baking SodaLeavening agents, baking soda
100.00%
4.6g
SaltSalt, table
100.00%
6g
Semisweet ChocolateCandies, semisweet chocolate
100.00%
259.5g

Draft calculation · 100% mapped. Scaled batch: 2556 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • The theoretical yield is estimated from standard volume-to-mass equivalents and should be verified after the first batch.