Brown Butter Chocolate Chip Cookies (Print Version)
Chewy cookies with nutty brown butter, crisp edges, and melty chocolate chips — quick to bake and perfect for sharing.
# What You Need:
→ Dairy & Eggs
01 - 1 cup (227 g) unsalted butter
02 - 2 large eggs
→ Sugars
03 - 1 cup packed brown sugar
04 - 1/2 cup granulated sugar
→ Dry Ingredients
05 - 2 1/4 cups all-purpose flour
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Flavorings
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 1/2 cups semisweet chocolate chips
10 - Flaky sea salt, for sprinkling (optional)
# How To Make:
01 - Melt unsalted butter in a light-colored saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams and turns a golden amber color with a fragrant nutty aroma, approximately 4–5 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 - Add the packed brown sugar and granulated sugar to the cooled brown butter, whisking vigorously until fully incorporated. Beat in the eggs one at a time followed by the vanilla extract, mixing until the batter is smooth and 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 - Using a cookie scoop or tablespoon, scoop heaping portions of dough onto the prepared baking sheets, spacing each mound approximately 2 inches apart to allow for spreading.
07 - Bake for 10–12 minutes, rotating the sheets halfway through, until the edges are golden brown and set while the centers remain soft and slightly underbaked.
08 - Remove the baking sheets from the oven and optionally sprinkle the warm cookies with flaky sea salt. Let the cookies rest on the sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Tips:
01 -
- The brown butter creates these irresistible toffee notes that regular cookies just cannot match
- That combination of chewy centers and crispy edges makes every bite absolutely perfect
02 -
- Watch the butter like a hawk during the last minute because it goes from perfectly browned to burnt in seconds
- Chilling the dough for 30 minutes prevents cookies from spreading too much and intensifies the flavors
03 -
- Weighing your ingredients instead of using cups makes these cookies more consistent every single time
- Rotating the baking sheets halfway through baking ensures everything browns evenly