Description
These Brown Butter Chocolate Chip Cookies combine the rich, nutty flavor of brown butter with classic semisweet chocolate chips for a chewy, bakery-style treat. With a crisp edge and soft center, these cookies are elevated by optional flaky sea salt, making each bite perfectly balanced and indulgent.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins and Toppings
- 1 1/2 cups semisweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Brown the butter: In a saucepan over medium heat, melt the butter and stir constantly until it foams and turns golden brown with a nutty aroma. Remove from heat and let it cool for 10–15 minutes.
- Mix sugars and browned butter: In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
- Add eggs and vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in chocolate chips: Gently fold the semisweet chocolate chips into the dough evenly.
- Chill the dough: Cover the dough tightly and chill for at least 30 minutes to enhance flavor and prevent spreading.
- Preheat oven and prepare baking sheet: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough and bake: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes until edges are golden brown and centers are set.
- Cool and finish: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Chilling the dough helps develop flavor and prevents spreading.
- You can freeze the dough balls for up to 3 months; bake straight from frozen adding 1–2 extra minutes to the bake time.
- For chewier cookies, slightly underbake them.
