Description
These brown butter chocolate chip cookies are chewy, rich, and have a deep, toasty caramel-like flavor. The edges are crisp while the centers remain soft and fudgy, making them an upgrade from standard chocolate chip cookies.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 ¼ cups (280g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 ½ cups (300g) packed brown sugar (dark or light)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 cups (340g) chocolate chips (mix of semi-sweet and milk)
- Flaky sea salt (optional, for topping)
Instructions
- Brown the butter: Cut butter into cubes and melt in a light-colored saucepan over medium heat. Stir constantly until it smells nutty and milk solids are deep golden brown (5-7 minutes). Pour into a heatproof bowl and cool for 10-15 minutes until liquid but not hot.
- Mix wet ingredients: In a large bowl, whisk cooled brown butter, granulated sugar, and brown sugar vigorously for 1-2 minutes. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt.
- Make the dough: Gradually add dry ingredients to wet ingredients. Mix on low speed or stir with a wooden spoon just until flour disappears. Do not overmix. Fold in chocolate chips. If dough is too warm, chill for 20 minutes.
- Scoop and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls, 2 inches apart. Bake for 12-14 minutes until edges are golden but centers look slightly soft.
- Cool and finish: Let cookies sit on baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt immediately after baking if desired.
Notes
Ensure butter is cooled to room temperature (still liquid) before mixing to prevent lumps. Chilling the dough for at least 30 minutes prevents over-spreading and deepens flavor. Underbake slightly for chewy centers. Store in an airtight container for up to 5 days or freeze dough balls for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: brown butter, chocolate chip cookies, chewy cookies, easy baking, homemade cookies, dessert recipe