The Ultimate Brown Butter Chocolate Chip Cookies
Your search for the perfect brown butter chocolate chip cookie recipe ends here. These cookies boast an incredible nutty flavor from browned butter, a chewy and gooey center, and crispy edges. Loaded with pools of high-quality melted chocolate, this is the ultimate guide to making the best chocolate chip cookies of your life.
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Servings: 15 cookies
Calories: 295kcal
Ingredients
- 3/4 cup unsalted butter 168g, yields about 140g once browned
- 1 cup light brown sugar packed, 212g
- 1/4 cup granulated sugar 50g
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 tablespoon pure vanilla extract high-quality recommended
- 1 3/4 cup all-purpose flour 220g
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/4 cups semisweet or bittersweet chocolate high-quality chips or roughly chopped bar, 210g
- flaky sea salt for sprinkling on top
Instructions
- Brown the butter in a small saucepan over medium-low heat, stirring constantly for 5-7 minutes until it smells nutty and has browned specks. Remove from heat and let it cool in the pan for 5 minutes.
- Whisk the warm brown butter, brown sugar, and granulated sugar together in a large bowl. Add the egg, egg yolk, and vanilla, mixing until smooth and combined.
- Fold the all-purpose flour, baking soda, and salt into the wet ingredients until just combined, being careful not to overmix. Gently stir in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 1 hour or up to overnight to let the flavors deepen.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the dough rest at room temperature for about 20 minutes to soften slightly.
- Scoop the dough into 1.5-ounce balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 12-13 minutes until the edges are golden brown but the centers are still soft. Sprinkle with flaky sea salt immediately after removing from the oven.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
Equipment
- Small Saucepan
- Silicone Spatula
- Large Mixing Bowl
- Baking Sheets
- Parchment paper
- Cookie Scoop
Notes
For best results, weigh your butter after browning to ensure you have around 140 grams; add a splash of milk if you have less. To avoid dry cookies, add the flour in increments. Remember to underbake the cookies slightly, as they will continue to firm up on the hot baking sheet, ensuring a perfectly gooey center.
Nutrition
Calories: 295kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 110mg | Fiber: 1.5g | Sugar: 21g | Vitamin A: 450IU | Calcium: 25mg | Iron: 1.8mg