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Brown Butter Chocolate Chip Cookies

Three freshly baked Brown Butter Chocolate Chip Cookies with melted chocolate chunks on a white plate.
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A recipe for rich chocolate chip cookies using browned butter for a deep, nutty flavor and a chewy texture.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks
  • Flaky sea salt for topping (optional)

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. This takes about 5 to 8 minutes.
  2. Immediately pour the brown butter into a heatproof bowl. Let it cool for 15 minutes until it is no longer hot but still liquid.
  3. Whisk the brown sugar and granulated sugar into the cooled brown butter until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour and baking soda.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chips or chunks.
  8. Cover the dough and chill for at least 30 minutes, or up to 24 hours, for thicker cookies.
  9. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  10. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  11. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underdone.
  12. Remove from the oven. If desired, immediately sprinkle the tops with flaky sea salt.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter correctly is key; watch for the milk solids to turn brown at the bottom of the pan.
  • Chilling the dough prevents excessive spreading and deepens the flavor.
  • Use high-quality chocolate chunks for a better melt and texture.

Nutrition

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