These brown butter and orange chocolate chip cookies are chewy, soft, and one of the best chocolate chip cookie recipes! They have a slight nutty flavor from the brown butter, and a bright citrus flavor from the orange zest. Dark chocolate chips pair perfectly with the orange to create an irresistible cookie.
It is winter here in California, which means citrus season is in full swing! And I love baking with bright citrus fruits! Oranges practically add amazing flavor and warmth to desserts. And I realized it had been a sometime since I created my last orange recipe, a olive oil and ricotta orange loaf. So, I knew I needed more orange treats before citrus season comes to an end.
I have to be honest; this orange chocolate chip cookie recipe took me 3 attempts to get it just right. We ate a lot of cookies during this testing period, although I do not think my family had any complaints.
And then, on the third batch, I had a winner. It is everything you want from a cookie. Chewy, soft, and flavorful. The nutty flavor from the brown butter comes through and complements the bright orange zest and chocolate chips.
If you are searching for your new favorite brown butter chocolate chip cookies, you will want to give these soft and chewy cookies a try!
Why you will love these brown butter and orange chocolate chip cookies
Brown Butter: If you have not made cookies with brown butter, take this as your sign to try it ASAP. The brown butter adds a delicious nutty flavor to the cookies. And although you do not cream the butter and sugars together as you traditionally do with cookie dough, the texture is not compromised! There are few extra steps that need to be taken to make sure these cookies remain soft and chewy, but they are well worth it!
Orange Flavor: A little orange zest in the cookie dough brightens these chocolate chip cookies up and gives them just a touch of orange flavor. The orange flavor is not overwhelming and is leaves you with just a *kiss* of orange with each bite.
Soft and Chewy: These brown butter cookies remain soft and chewy, even days after being baked!
Ingredients needed to make these orange chocolate chip cookies
All-purpose flour: The structure of the cookies as well as part of the texture comes from all-purpose flour.
Salt: Enhances the flavors.
Baking powder & Baking Soda: The leavening agents used in these chocolate chip cookies.
Orange Zest: You will need about 1/2 tablespoon of orange zest or roughly the zest from one small orange. The oil in the zest provides the perfect orange flavor to these brown butter chocolate chip cookies.
Sugar: White granulated sugar provides sweetness and plays a role in the texture.
Brown Sugar: Gives the cookies not only a sweet taste, but also makes them chewier.
Vanilla Extract: Adds a slight vanilla flavor to this cookie recipe.
Eggs: One whole egg and 1 egg yolk provide structure and texture to these cookies.
Brown Butter: One stick of butter will be turned into a delicious brown butter that will add to the flavor and texture of this cookie recipe.
Chocolate chips: I prefer dark chocolate chips in these brown butter cookies, but you can use your favorite baking chocolate chips.
Tips and tricks for success
- You can either use a stand mixer or just a bowl with a whisk or hand mixer! The stand mixer will make mixing easier, but it is not necessary to make these chocolate chip cookies.
- Make sure that you allow your butter to fully cool after browning before mixing in the sugars. Once the butter is browned, and you remove it from heat, you will need to wait about 20 minutes for it cool enough.
- Do not skip placing the cookie dough in the refrigerator for at least 1 hour before baking! You need to allow the fat in the butter to get cold again in order to achieve that ideal chewy and soft texture. You need to leave the dough in the refrigerator for at least 1 hour and up to 24 hours before baking.
- Depending on how big you make the cookies, you will get between 12-16 cookies. I make mine a medium size and end up with 14 cookies.
- Be careful not to over bake these cookies! They should still be a little gooey when in the middle when they come out of the oven. The edges will be set, and they will be slightly browned when done.
- You can store baked cookies in the freezer for 3-4 months. To do this, place the baked and cooled cookies onto a baking sheet and place in the freezer until firm. Remove from the cookie sheet and store them in a bag or airtight container in the freezer. When ready to enjoy, you can either let them thaw at room temperature or place them in the microwave for a few seconds.
- For fresh cookies, store at room temperature for 3-4 days in an airtight container. Although, trust me, leftover cookies never last that long!
If you give this brown butter and orange chocolate chip cookie recipe a try, be sure to let me know your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking. I hope you love these orange chocolate chip cookies as much my family does!
Brown Butter and Orange Chocolate Chip Cookies
Ingredients
- 1 2/3 C. All-purpose Flour
- 1/3 C. Sugar
- 1/2 C. Brown sugar
- 1/2 C. Butter softened
- 1/2 Tbsp. Orange zest
- 1 tsp. Vanilla
- 1 C. Chocolate chips
- 1/2 tsp. Salt
- 1 Egg
- 1 egg yolk
- 1/2 tsp. Baking powder
- 1 tsp. Baking soda
Instructions
- Add the butter to a saucepan and turn on heat to medium. Melt the butter, stirring occasionally. Butter will start to simmer. Watch the butter carefully as once it starts to brown, it goes quickly. Remove the butter from the heat once the butter is golden brown and there are browned bits.
- Pour the browned butter in a stand mixer bowl or large mixing bowl. Let cool for 20 to 30 minutes.
- Once the butter is cool, add in the brown sugar, sugar, and orange zest. Beat together (or whisk) until it resembles coarse sand, using a paddle attachment if using a stand mixer. You can also use a hand mixer.
- Add in the egg, egg yolk and vanilla extract. Beat together (or whisk) for about 30 seconds until fully combined.
- Add in the flour, baking powder, baking powder, and salt. Mix together until combined. Fold in chocolate chips.
- Cover the bowl and place in the refrigerator for at least 1 hour or up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper. Using your hands, a large spoon or a cookie scoop, form the dough into about 1 1/2-2 tablespoon round balls. Place on the cookie sheet, spacing the cookies about 2 inches apart.
- Bake the cookies for about 9-12 minutes, depending on the size or your cookies. When done, the cookies will still be a little gooey in the center, but the edges will be set.
- Remove from oven and let sit on the cookie sheet for about 3-5 minutes. Transfer cookies to cooling rack. Once fully cooled, store in an airtight container. Enjoy
