Tiny New York Kitchen: Browned Butter Chocolate Chip Cookies

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By Victoria Hart Glavin of Tiny New York Kitchen

Butter moves from nutty and brown to bitter and burned quickly, so make sure to take the pan off the heat once it turns amber-brown. To keep cookies  from spreading make sure the cookie sheet is completely cool before starting the next batch.


  • 6 Tablespoons Unsalted Butter
  • 2 Tablespoons Canola Oil
  • 1 1/4 Cups Unbleached Flour
  • 3/4 Cup Whole-Wheat Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Kosher Salt
  • 3/4 Cup Packed Light Brown Sugar
  • 2/3 Cup Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 2 Large Eggs (Lightly Beaten)
  • 1/2 Cup Semisweet Chocolate Chips
  • 1/3 Cup Dark Chocolate Chips

Preheat your oven to 375 degrees. In a small-size saucepan heat butter over medium heat. Cook 5 minutes until browned. Remove from heat. Add canola oil. Set aside to cool. In a large-size bowl combine flours, baking powder, and kosher salt. In a separate large-size bowl combine butter mixture, brown sugar, and granulated sugar. Beat until combined. Add vanilla and eggs. Beat until well blended. Add flour mixture, beating until just combined. Stir in chocolate chips.

Drop by level tablespoonfuls 2 inches apart onto parchment paper lined
baking sheets. Place in oven and bake for 12 minutes until bottoms just begin to brown. Remove from oven and let rest on baking sheets 5 minutes before removing to wire racks. Transfer to wire racks and let cool.

Makes about 40 cookies.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.