Do you crave the delightful combination of rich, nutty brown butter and sweet chocolate chips? If so, you’re in for a treat! These Brown Butter Chocolate Chip Protein Cookies are not only delicious but also packed with protein, making them a satiating indulgence. Whether you’re looking to satisfy a sweet tooth, quick fuel after a workout, or want a treat during your busy day, these cookies are the perfect solution!

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Why Choose Brown Butter?

Brown butter is one of those magical ingredients that transforms a dish from ordinary to extraordinary. Something happens in that pan when you melt the butter, and wait for it too turn a bit brown. That now brown butter has it a deep, nutty flavor that elevates your cookies. Plus, the rich taste means you can use less sugar—win-win!

Health Benefits of Protein Cookies

This cookie really is a classic chocolate cookie with two special ingredients, one was just mentioned and the other is protein. Putting protein into your snacks is an excellent way to keep your energy levels balanced. Protein helps satiate hunger and supports muscle recovery, making these cookies a great post-workout option, when all you want is a chocolate chip cookie. While they may not be the most nutrient dense post-workout snack, they are definitely balanced and are for anyone looking to boost their protein intake without sacrificing flavor, or their waistline.

READ THIS NOTE: These were Crafted at a Higher Elevation

Before we get started, here’s what you need to know. This cookie recipe is balanced at a high elevation: 4,797 ft (1,462 m). Living in Northern Utah where the elevation is a bit higher than other places makes baking adjustments a bit of a guessing game. The elevation matters with cookies and baked goods, because the proportions from where you are may alter the texture and cooktime. For different elevations, slight adjustments may be necessary for the perfect cookie consistency.

Suggestions for adjustments:

• If you are at a lower elevation you may want to decrease the temperature decrease 15 to 25°F; or if you are even higher elevation than 4,797 ft (1,462 m), you may consider increasing the temperature.
• You may need to extent the cooking time 2 minutes or more if you are lower, and decrease time if you are higher. The classic cookie rules apply: Set a timer to check if needed, don’t walk away, and watch for browning (if you like chewy centers, remember to pull the cookies out as soon as they set, they will cook a bit longer when you pull them out and rest them
• If you have any other other suggestions or wisdom or corrections, please help us all in the comments below.

Ingredients List

for approximately 12 cookies:

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup chocolate chips (dark or semi-sweet)
• 1/2 cup vanilla or chocolate protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Step-by-Step Instructions

Step 1: Brown the Butter

1. In a saucepan over medium heat, cook the butter until it melts and turns golden brown, stirring frequently. The milk solids will settle at the bottom and brown, creating a nutty aroma. Be careful not to burn it!

Step 2: Mix the Sugars

2. In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth.

Step 3: Add Wet Ingredients

3. Add the eggs and vanilla extract to the sugar mixture, and mix until fully combined.

Step 4: Combine Dry Ingredients

4. In another bowl, whisk together the all-purpose flour, protein powder, baking soda, and sea salt.

Step 5: Combine Mixtures

5. Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chocolate chips.

Step 6: Chill and Shape

6. Let the dough chill in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape when baking.

Step 7: Bake

7. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and place them on the baking sheet, leaving space between each cookie.
8. Bake for about 10-12 minutes, or until the edges are lightly golden. Allow to cool on the pan for a few minutes before transferring to a wire rack.

Nutritional Information

Per cookie (estimated for 12 cookies):

• Calories: ~258 kcal
• Protein: ~5.2 g
• Fat: ~12.5 g
• Carbohydrates: ~27.8 g
• Sugars: ~14.3 g
• Fiber: ~0.83 g

Tips for Customization

• Protein Powder: Experiment with different flavors of protein powder, like chocolate or salted caramel, for a unique twist.
• Add-Ins: Feel free to mix in nuts, dried fruit, or even shredded coconut for added texture and flavor.

These Brown Butter Chocolate Chip Protein Cookies are a delicious way to enjoy dessert without the guilt. With their rich flavor and nutritious profile, they’re bound to become a staple in your kitchen. Enjoy them fresh out of the oven with a glass of milk or pack them as a snack for later. Happy baking!

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Brown Butter Chocolate Chip Cookies

Infused with the rich, nutty flavor of browned butter, semisweet chocolate, and flaky sea salt, these brown butter chocolate chip cookies are positively gourmet.

Print Recipe Pin Recipe

Prep Time:30 minutes mins

Cook Time:12 minutes mins

Servings: 20 cookies

Ingredients

• 1 cup unsalted butter
• 1 cup light or dark brown sugar*
• ⅔ cup white sugar
• 2 large eggs room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 10 oz semisweet chocolate chips
• flaky sea salt for sprinkling

Instructions

Brown Butter

• Place butter in a medium-sized saucepan (preferably a light colored one–this will make it easier to tell once your butter has browned) and melt the butter over low/medium-low heat.
• Once melted, increase stovetop heat to just above medium heat. Swirl and scrape the sides of the pan constantly with a wooden spoon or heatproof spatula – butter will foam and pop. Once the this noise slows, you should notice brown bits beginning to form on the bottom.
• Once you notice browning (and you smell that beautiful nutty aroma of browned butter), remove from heat quickly and pour into a large, heatproof bowl. Allow butter to cool at room temperature until no longer warm to the touch before proceeding with the recipe.

Cookie Dough

• Once your butter has cooled, add sugars and stir well. Add eggs and vanilla extract and stir until dough is uniform.
• In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Gradually add the flour mixture to butter mixture, stirring until ingredients are completely combined. Add chocolate and stir well so that chocolate is well distributed through the batter.
• Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. About 15 minutes before dough has finished chilling/before you are ready to bake, preheat oven to 350F and line cookie sheets with parchment paper. Once dough has finished chilling scoop by about 2 Tablespoon-sized portions. Gently roll the dough between your palms so that you have a round ball, then place cookie dough at least 2″ apart on prepared cookie sheet.
• Bake at 350F for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
• Let cookies cool for about a minute then sprinkle lightly with flaky sea salt. Allow cookies to cool completely on baking sheet before removing, then enjoy!

Notes

*I like to use half light and half dark brown sugar, just because I usually have both on hand and like the blend. Either variety will work fine in this recipe, though. Cookies made with light brown sugar will be lighter in color, cookies made with dark brown sugar will be darker in color and slightly richer in flavor.