Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are crisp on the outside, deeply chewy inside, and packed with gooey chocolate in every bite. The nutty, caramelized flavor from browned butter takes this classic treat to a whole new level—perfect for any occasion or just because.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes minimum chill time)
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter
- 1 cup (220g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10ml) vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 3/4 teaspoon (4g) fine sea salt
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (170g) dark chocolate chunks (chopped from a bar)
- Flaky sea salt (like Maldon), for topping (optional)
Instructions
- Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, foams, and turns golden brown with brown specks at the bottom. Remove from heat and pour into a heat-safe mixing bowl. Let cool for 10–15 minutes until just warm.
- Add dark brown sugar and granulated sugar to the brown butter. Whisk until glossy and smooth.
- Add eggs, one at a time, whisking well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and fine sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix.
- Fold in semi-sweet chocolate chips and dark chocolate chunks.
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes (up to 48 hours for best flavor).
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into balls (about 1.5 tablespoons each) and place on prepared sheets, spacing 2 inches apart. Press extra chocolate chunks on top and sprinkle with flaky sea salt if desired.
- Bake one sheet at a time for 10–12 minutes, until edges are golden and centers look just set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve slightly warm for ultimate gooeyness.
Notes
For best flavor and texture, chill the dough overnight. Watch the butter closely while browning to avoid burning. Use a mix of chocolate chips and chunks for gooey pockets and classic bits. For gluten-free cookies, substitute a 1:1 gluten-free flour blend. Add nuts or spices for variations. Cookies can be frozen baked or unbaked.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 110
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
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