Description
These Brown Butter Chocolate Chip Cookies combine the rich, nutty flavor of browned butter with classic chocolate chips for irresistibly chewy and flavorful homemade cookies. Perfectly balanced with a hint of sea salt on top, these cookies bring a delightful twist to a beloved American dessert favorite.
Ingredients
Scale
Butter Mixture
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
Wet Ingredients
- 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
- 1 1/2 cups semisweet chocolate chips or chunks
- Flaky sea salt for topping (optional)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter and stir frequently until it foams and turns golden brown, releasing a nutty aroma. Remove from heat and let cool slightly.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until fully combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing until smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry with Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips or chunks into the dough.
- Chill the Dough: Cover and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours to deepen the flavor and improve texture.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form and Bake Cookies: Scoop dough into 2-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes, until edges are golden and centers are just set.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired and serve.
Notes
- Chilling the dough enhances flavor and reduces spreading during baking.
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- Swap semisweet chocolate chips with dark or milk chocolate chips based on preference.
