Brown Butter Chocolate Chip Cookies (Print)
Rich, nutty chocolate chip cookies with browned butter for extra depth and chewy golden edges.
# What You Need:
→ Wet Ingredients
01 - 1 cup (227 g) unsalted butter
02 - 1 cup (200 g) light brown sugar, packed
03 - ½ cup (100 g) granulated sugar
04 - 2 large eggs
05 - 2 tsp pure vanilla extract
→ Dry Ingredients
06 - 2⅓ cups (290 g) all-purpose flour
07 - 1 tsp baking soda
08 - ¾ tsp fine sea salt
→ Mix-Ins
09 - 2 cups (340 g) semi-sweet chocolate chips or chunks
# How To Make It:
01 - Melt butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter foams, turns golden brown, and smells nutty (approximately 5–7 minutes). Transfer immediately to a large bowl and cool for 10 minutes.
02 - Whisk brown sugar and granulated sugar into the cooled browned butter until thoroughly combined and smooth.
03 - Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together flour, baking soda, and sea salt until evenly distributed.
05 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
06 - Fold in chocolate chips or chunks until evenly distributed throughout dough. Cover and refrigerate for at least 30 minutes for thicker cookies.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop dough (approximately 2 tablespoons per cookie) onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10–12 minutes until edges are golden brown and centers are just set.
10 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The brown butter creates these nutty caramel notes that make people think you have added some secret ingredient
- Chewy edges with just set centers give you that perfect texture combo every cookie lover dreams about
02 -
- Browning butter can go from perfect to burnt in seconds so keep an eye on the color and smell constantly
- The cooling step after browning matters because adding eggs to hot butter creates scrambled bits instead of smooth dough
03 -
- Sprinkle flaky sea salt on top right before baking for that sweet salty combination nobody can resist
- Weigh your ingredients if possible because baking is chemistry and precision shows in the final result