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Mocha Brown Butter Chocolate Chip Cookies | Recipeish | Gustus Vitae

  • Yield: About 18-22 cookies
  • Time Estimate: Around 2:45, including 2 hours unattended.
  • Storage Notes: Will keep in an airtight container for up to 5 days.
  • Difficulty: Easy.

Brown butter cookies are a game changer - more richly flavored that cookies just made with butter, with a come-back taste we call the umami of sweet. Our favorite way to make these is by stacking the flavor with the slightly bitter tang of caffé mocha - the result is a decadent, richly complex cookie that's a dessert unto itself.



  • Bring a heavy bottomed pot or dutch oven to medium low, and add butter. Stir with a spatula, making sure to scrape edges and sides so it doesn't burn. You're looking for a rich auburn yellow - around 4-5 minutes.
  • Transfer butter to a bowl or glass, cover, and refrigerate 1 hour.
  • In a large bowl or stand mixer, combine Caffé Mocha, Vanilla Bean, brown sugar, salt, and butter. Cream for 5 minutes until fully incorporated.
  • While mixing, crack in eggs and mix well.
  • Continuing to stir, add baking soda, and flour. Try to only mix for 1-2 minutes to avoid over mixing, adding chocolate chips right at the end.
  • Transfer to a bowl, cover, and refrigerate for 1 hour.
  • Preheat oven to 380F. Using an ice cream scooper, scoop balls of cookie dough onto parchment lined baking sheets, making sure there's enough room between balls - around 1.5-2".
  • Bake for 10 minutes for semi-soft cookies, a further 2-4 for crispy ones that will snap when bent.
  • While still warm, give a final dusting with Caffé Mocha for a beautiful dappled appearance and pop of color.