Brown Butter Chocolate Chip-Cherry Cookies


Everyone loves chocolate chip cookies — except for me. They just always seemed like they were lacking in something. I dutifully made scores of dozens over the years, and finally realized I wanted a chocolate chip cookie that even I could love; one with dough that could stand proud next to the chocolate chips.

What got me thinking was Alton Brown’s “Three Chips for Sister Marsha” Episode. I was intrigued by the use of melted but term, and I realized by using melted butter, I could add flavor by browning. Cooked over low heat until caramel colored and fragrant, the butter along with the brown sugar had an intoxicating aroma of toffee.

It was — revolutionary.

And with the addition of some vanilla soaked sour cherries, the cookie was perfect. Sweet, chewy, chocolatey, and with just enough sour cherry for contrast.

The result: An incredibly fragrant, decadently rich, complex cookie that was well worth the effort. A cookie that perfumed the entire house with the enticing aroma of fresh butter toffee while still retaining the simple charm of a chocolate chip cookie. Make ’em. They’re addicting!

choc cherry


2 sticks unsalted butter
2 1/4cups (11.5 ounces) bread flour
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
1 ½ cups milk or semi-sweet chocolate chips (I prefer Guittard Milk Chocolate Chips)
1 cup sour cherries (Trader Joes!)


Pour the vanilla over the cherries and allow to stand for 1 hour (but don’t eat them all like I did the first time I made these!).

In a small saucepan melt the butter over low heat. Continue to cook over low heat until the butter turns a golden caramel color. Watch the butter carefully — I have burned many half pounds of butter while making these cookies, thinking I could multi-task while it melted. Set aside to cool for a few minutes.

Sift together flour, baking soda, and salt.

Pour the butter into the bowl of a mixer and add the sugar. Mix on medium until the sugar is thoroughly coated and beginning to melt. With the mixer still running add the egg, egg yolk and milk. Once thoroughly combined begin adding the flour mixture in three of four parts.

Stop when the flour is well incorporated. Do not over mix.

Using a rubber spatula, mix in the chocolate chips and cherries by hand and set in the fridge to cool for a minimum of 1 hour.

Preheat oven to 375.

Line a baking tray with parchment and scoop the dough with a small size ice cream scooper, spaced about two inches apart. There should be no more than 9 to a tray.

Bake one tray at a time until golden on the outside and just set in the middle. About 12 minutes. Remove from oven and slide off the trays immediately onto cooling racks.

Allow to cool completely and eat ’em up!

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