Go Back

Best Brown Butter Chocolate Chip Cookies

These cookies are elevated with brown butter for a rich, nutty flavor and a chewy texture that cookie lovers adore.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Browned for added flavor
  • 1 cup brown sugar Light or dark brown sugar both work
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour Sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chunks Use high-quality chocolate for best flavor
  • 1/2 teaspoon sea salt for sprinkling For added flavor on top

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a saucepan over medium heat, melt the butter and let it cook until it becomes golden brown and smells nutty.
  3. Remove from heat and let it cool slightly.
  4. In a large bowl, mix the brown butter, brown sugar, and granulated sugar until smooth.
  5. Add the vanilla extract and eggs, mixing until well combined.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients until just combined. Be careful not to overmix.
  8. Fold in the chocolate chunks gently.
  9. Scoop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them apart to allow for spreading.
  10. Sprinkle a pinch of sea salt on each cookie for an extra flavor kick.
Baking
  1. Bake for 10-12 minutes or until the edges are golden brown. The centers might look slightly undercooked—this is fine as they will continue to bake on the sheet.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. They can be refrigerated for up to two weeks or frozen for up to three months. For a soft and chewy texture, add more brown sugar or chill the dough before baking.