Brown Butter Chocolate Chip Cookies

4.70 from 10 votes

Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are soft, chewy, and loaded with melty chocolate chunks. Browning the butter adds a rich, nutty flavor that makes every bite even more irresistible, especially with a sprinkle of flaky sea salt on top.

Prep Time1

Cook Time10

Total Time1 10

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American

Keyword: brown butter, chocolate, chocolate chip cookies, cookie, dessert

Servings:

Author: Carrian Cheney

Equipment

Ingredients

14 Tablespoons Butter unsalted
2 ⅓ Cup Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 Cup Brown Sugar dark is fine too
½ Cup Sugar + 2 Tablespoons
2 teaspoons Vanilla
2 Eggs large
2 Cups Chocolate Baking Chunks Scharffen Berger Semi Sweet, I buy at Target or Amazon. see note

US Customary - Metric

Instructions

Brown the Butter

Place the butter in a small skillet pan over medium heat and cook for about 5 minutes - stirring almost constantly. The butter should start to go foamy and be lightly browned.
14 Tablespoons Butter
Remove from heat and scrape butter (and any brown specks) into a bowl. Place the bowl in the refrigerator and bring the butter back to room temperature; about an hour. Do NOT chill.
Once the butter is back to room temp, not hot or cold, preheat oven to 375℉. Line 2 large baking sheets with silpats and set aside.

Make the Cookie Dough

In a bowl, whisk together the flour, baking soda, and salt; set aside.
2 ⅓ Cup Flour, 1 teaspoon Baking Soda, ½ teaspoon Salt
In the bowl of a stand mixer with the paddle attachment, add the brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy.
1 Cup Brown Sugar, ½ Cup Sugar
Add in the vanilla and beat until smooth. Add the eggs and mix until incorporated.
2 teaspoons Vanilla, 2 Eggs
Gently stir in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate baking pieces.
2 Cups Chocolate Baking Chunks

Scoop and Bake the Cookies

Use a heaping cookie scoop for the dough, then place on prepared sheet (make sure to leave enough room in between each cookie for spreading). Bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle.
Sprinkle with flaked sea salt. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

Video

Notes

You don't have to use that chocolate but it does create those beautiful puddles of chocolate.

Cookies can be frozen for up to 3 months.

Nutrition