Ultimate Brown Butter Chocolate Chip Cookies
These cookies feature a perfect balance of chewy centers and crisp edges with a rich, nutty brown butter flavor that elevates the classic chocolate chip cookie.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, browned
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (315g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups (340g) chocolate chips (semi-sweet or mix of bittersweet and milk chocolate)
- Pinch of flaky sea salt (optional, for sprinkling on top)
Instructions
- Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula. Watch as the butter melts, foams, and then starts to brown with toasted bits forming on the bottom. Remove from heat immediately once golden brown. Pour into a heatproof bowl and let cool for 10 minutes.
- Mix sugars and eggs: In a large bowl, combine ¾ cup granulated sugar and ¾ cup packed light brown sugar. Add the slightly cooled brown butter and beat until smooth. Add 2 large eggs one at a time, beating well after each. Stir in 2 teaspoons vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
- Incorporate dry into wet: Gradually add dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- Fold in chocolate chips: Gently fold in 2 cups chocolate chips until evenly distributed.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape and bake: Using a cookie scoop or tablespoon, drop rounded dough balls onto prepared sheets about 2 inches apart. Optionally sprinkle flaky sea salt on top. Bake 12-15 minutes until edges are golden and crisp but centers still look soft.
- Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Brown the butter carefully to avoid burning; chill dough at least 1 hour or overnight for best flavor and texture; sprinkle flaky sea salt on top for a sweet-salty contrast; rotate baking sheets halfway through baking for even cooking; do not overmix dough to keep cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16
- Fat: 10
- Carbohydrates: 24
- Protein: 2
Keywords: brown butter, chocolate chip cookies, chewy cookies, crisp edges, easy cookies, homemade cookies, classic cookies