Brown Butter Chocolate Chip Cookies
Prep Time: 20 minutes
Chill Time: 30–60 minutes (optional but recommended)
Cook Time: 12 minutes
Total Time: 1 hour 10 minutes
Servings: 24 cookies
Ingredients
Method
- Directions
- Brown the Butter
- In a medium saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until it foams and turns golden brown with tiny brown specks at the bottom (about 5–7 minutes). The aroma should be nutty and caramel-like. Remove from heat immediately and cool for 10 minutes.
- Mix Wet Ingredients
- In a large bowl, whisk together brown butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, whisking until combined and slightly glossy.
- Add Dry Ingredients
- In a separate bowl, whisk flour, baking soda, and salt. Add dry mixture to wet ingredients and stir gently until just combined.
- Fold in Chocolate
- Stir in chocolate chunks (reserve a few for topping if desired).
- Chill the Dough (Optional)
- For thicker cookies and richer flavor, cover the bowl and chill for 30–60 minutes (or up to 24 hours).
- Preheat the Oven
- Preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop & Bake
- Scoop about 1 ½ tablespoons of dough per cookie, place 2 inches apart, and top with reserved chocolate pieces. Bake for 10–12 minutes, until edges are golden and centers look just set.
- Cool & Finish
- Cool on the pan for 5 minutes, then transfer to a rack. Sprinkle lightly with flaky sea salt.
Notes
Chef’s Tip
• The key to depth of flavor is not burning the butter — once the milk solids brown, remove it immediately.
• For bakery-style cookies, use chopped chocolate bars — the uneven bits create melty “puddles.”
• Store in an airtight container for up to 5 days, or freeze the dough balls for fresh-baked cookies anytime.
• The key to depth of flavor is not burning the butter — once the milk solids brown, remove it immediately.
• For bakery-style cookies, use chopped chocolate bars — the uneven bits create melty “puddles.”
• Store in an airtight container for up to 5 days, or freeze the dough balls for fresh-baked cookies anytime.