Brown Butter Chocolate Chip Cookies (Printable Version)
Chewy cookies with golden brown butter, semisweet chips, and an optional flaky sea salt finish.
# What You Need:
→ Dairy & Eggs
01 - 1 cup (2 sticks / 227 g) unsalted butter
02 - 2 large eggs
→ Sugars
03 - 1 cup packed brown sugar (200 g)
04 - 1/2 cup granulated sugar (100 g)
→ Dry Ingredients
05 - 2 1/4 cups all-purpose flour (280 g)
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon kosher salt
→ Flavorings
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 1/2 cups semisweet chocolate chips (255 g)
10 - Flaky sea salt, for finishing (optional)
# Directions:
01 - Melt unsalted butter in a light-colored saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams and the milk solids turn golden brown with a fragrant nutty aroma, approximately 4 to 5 minutes. Immediately transfer to a large mixing bowl and allow to cool for 10 minutes.
02 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
03 - Whisk the packed brown sugar and granulated sugar into the cooled brown butter until well incorporated. Add the eggs and vanilla extract, beating vigorously until the mixture is smooth and slightly glossy.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
05 - Gently fold the semisweet chocolate chips into the dough using a spatula, distributing them evenly throughout.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing each portion approximately 2 inches apart to allow for spreading during baking.
07 - Bake one sheet at a time for 10 to 12 minutes, rotating halfway through, until the edges are golden brown and set while the centers remain soft and slightly underbaked.
08 - Remove from the oven and immediately sprinkle with flaky sea salt if desired. Let the cookies rest on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The brown butter adds a deep toffee like richness that makes people ask what your secret is every single time.
- You get chewy centers and perfectly crisp edges without any fancy equipment or complicated techniques.
02 -
- Walking away while browning butter is the fastest way to end up with burnt butter and a ruined pan so stay right there.
- Chilling the dough for just 30 minutes before baking intensifies the flavor and helps the cookies hold their shape beautifully.
03 -
- The butter will continue cooking in a hot pan even after you turn off the heat so always pour it out immediately into your mixing bowl.
- Do not overmix once the flour goes in because tough cookies are the heartbreak nobody deserves.