Brown Butter Chocolate Chip Cookies (Printable)
Chewy, golden-edged cookies featuring browned butter for rich, nutty depth and semi-sweet chocolate chunks throughout.
# What you'll 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
# Directions:
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 all-purpose flour, baking soda, and fine sea salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
06 - Gently fold in semi-sweet chocolate chips or chunks until evenly distributed throughout the dough. Cover and refrigerate for at least 30 minutes for thicker cookies.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop dough portions (approximately 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
09 - Bake for 10–12 minutes or until edges are golden brown and centers are just set. Avoid overbaking for chewy texture.
10 - Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The browned butter creates this toffee like depth that makes people pause and ask what makes these different
- They strike that perfect balance between crispy edges and chewy centers that cookie dreams are made of
02 -
- The butter goes from perfectly browned to burnt in seconds. Have your bowl ready and commit to watching it closely.
- Chilling the dough is not optional if you want thick chewy cookies. Warm dough spreads into flat puddles.
03 -
- Sprinkle flaky sea salt on top right after baking for that bakery style finish
- Use a kitchen scale if you have one. Precision matters with baking more than cooking.