Readers Digest
Magazine subscription Podcast
HomeFood & DrinkDrinks

Brown butter cookies recipe


7th Aug 2021 Drinks

Brown butter cookies recipe
Here's a mouth-watering cookie recipe for your tastebuds, made with brown sugar and butter for an extra delicious baked treat 
An indulgent cookie recipe was an absolute must when developing our Forking Wellness recipes. There are some meals that are good for us on a more nutritional level and some that are simply good for the soul! We both have memories growing up, spending time in the kitchen trying to perfect the ultimate homemade cookie recipe and we really do feel we have nailed it with these! They are melt in your mouth delicious and perfect for the whole family.


  • 285 g (1 1/4 cups) butter
  • 105 g (1/2 cup) castor sugar
  • 215 g (1 cup) brown sugar
  • 1 medium egg
  • 1 teaspoon vanilla
  • 328 g (2 1/2 cups) white or wholemeal flour
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 425 g (2 1/2 cups) chocolate chips (We mixed white and milk choc chips.)


  1. Melt the butter in a saucepan over medium-high heat until it starts to turn golden. Pour into your mixing bowl.
  2. Let the butter cool in the fridge until it’s a room-temperature consistency—you want your butter to be solid. (If you use it when it’s still liquid, your cookies will be flat.)
  3. Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
  4. Once the butter has set, cream together butter, both sugars, egg, and vanilla for 2 to 3 minutes until the mixture is pale and fluffy.
  5. Add in the flour, baking powder, and salt until combined—overmixing will make the cookies tough.
  6. Stir in the chocolate chips.
  7. Take 1/4 cup of dough and shape into round balls.
  8. Bake 8 to 10 minutes, until the top and edges are just golden.
  9. Cool cookies on baking sheet for 2 to 3 minutes before moving to a cooling rack.
Forking Wellness: Your No-Nonsense Guide to Health and Nutrition' by Sophie Bertrand & Bari Stricoff (Meyer & Meyer) is out now in paperback and ebook
Photographer credit: Lizzy Rose Clough
Read more: Lemon cake recipe
Keep up with the top stories from Reader's Digest by subscribing to our weekly newsletter

This post contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you. Read our disclaimer

Loading up next...
Stories by email|Subscription
Readers Digest

Launched in 1922, Reader's Digest has built 100 years of trust with a loyal audience and has become the largest circulating magazine in the world

Readers Digest
Reader’s Digest is a member of the Independent Press Standards Organisation (which regulates the UK’s magazine and newspaper industry). We abide by the Editors’ Code of Practice and are committed to upholding the highest standards of journalism. If you think that we have not met those standards, please contact 0203 289 0940. If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit