Print

Brown Butter Chocolate Chip Cookies

Close-up of two freshly baked brown butter chocolate chip cookies topped with melted chocolate chunks and sea salt.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make homemade brown butter chocolate chip cookies that feature a deep, nutty, toffee flavor and a perfect chewy texture.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the browned butter into a heatproof bowl to stop the cooking process. Let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chocolate chips.
  7. Cover the dough and chill for at least 30 minutes, or up to 24 hours for deeper flavor.
  8. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  10. Bake for 9 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter removes moisture, which is why you do not need to adjust the flour ratio in this recipe for a standard chewy cookie.
  • For bakery style brown butter cookies, press a few extra chocolate chips onto the tops of the dough balls before baking.
  • If you chill the dough overnight, let it sit at room temperature for 15 minutes before scooping.

Nutrition

Find it online: https://cravybite.link/brown-butter-chocolate-chip-cookies/