Warm, nutty, and perfectly chewy, these Brown Butter Chocolate Chip Cookies are a Tegner Mill family favorite. Made with our stone-milled pastry flour from White Sonora heritage wheat, these cookies have an incredible texture and flavor that sets them apart. Whether for holiday baking or a cozy weekend treat, this recipe is a must-try!
Even our kids love making these cookies—they’ve become a tradition in our home, especially during the holidays. 🎄 Santa has yet to leave a crumb behind when we put these out! 🍪
Instructions
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Brown the Butter: In a skillet, melt butter over medium heat until it turns a golden brown and smells nutty. Remove from heat and let it cool.
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Mix Wet Ingredients: In a mixing bowl, beat the browned butter with sugar and brown sugar until smooth. Add the eggs and vanilla, mixing until combined.
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Combine Dry Ingredients: In a separate bowl, whisk together Tegner Mill Pastry Flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture.
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Add Chocolate Chips: Gently stir in the chocolate chips.
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Chill (Optional): For thicker cookies, chill the dough for at least 30 minutes.
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Bake: Preheat your oven to 350°F. Drop spoonfuls of dough onto a lined baking sheet. Bake for 8-10 minutes or until the edges are golden.
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Enjoy! Let the cookies cool slightly (if you can wait) before indulging!
Why Tegner Mill Pastry Flour?
Our pastry flour, milled from White Sonora heritage wheat, creates the perfect balance of chewiness and tenderness in these cookies. This flour’s unique flavor and fine texture make it ideal for cookies, cakes, and pastries. Using freshly milled, locally sourced grains also brings out a natural sweetness you just won’t find in store-bought flour.
Baking Tip
Want to elevate these cookies even further? Sprinkle a little flaky sea salt on top right after they come out of the oven. The sweet and salty combo is next-level!