Brown Butter Chocolate Chip Cookies (Printable Version)
Nutty brown butter cookies with gooey centers and crisp edges, studded with semisweet chocolate chips.
# What You Need:
→ Dairy & Eggs
01 - 1 cup (2 sticks) unsalted butter
02 - 2 large eggs
→ Sugars
03 - 1 cup packed brown sugar
04 - 1/2 cup granulated sugar
→ Dry Ingredients
05 - 2 1/4 cups all-purpose flour
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
→ Flavorings
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 1/2 cups semisweet chocolate chips
10 - Flaky sea salt, for sprinkling (optional)
# How to Make It:
01 - Melt butter in a saucepan over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma, about 4 to 5 minutes. Immediately pour into a large mixing bowl and let cool for 10 minutes.
02 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
03 - Whisk brown sugar and granulated sugar into the cooled brown butter. Add eggs and vanilla extract, beating until smooth.
04 - In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
05 - Fold chocolate chips into the dough until evenly distributed.
06 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10 to 12 minutes, until edges are golden brown but centers are still soft.
08 - Remove from oven and optionally sprinkle with flaky sea salt. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The brown butter adds a deep, toffee like richness that makes these taste like they came from a bakery.
- Crisp edges and gooey centers mean every single bite has the perfect texture contrast.
02 -
- If the brown butter is too hot when you add the eggs you will end up with scrambled bits in your dough so patience during cooling really matters.
- Chilling the dough for even 30 minutes before baking deepens the flavor dramatically and helps the cookies hold their shape.
03 -
- Use a light colored saucepan so you can actually see the butter change color and catch it at the perfect moment.
- A cookie scoop gives you uniformly sized cookies which means they all bake evenly and look like they came from a professional kitchen.