Brown Butter Chocolate Chip Cookies (Printable)
Chewy, golden cookies with rich nutty flavor from browned butter and semi-sweet chocolate chunks.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup unsalted butter
02 - 1 cup light brown sugar, packed
03 - ½ cup granulated sugar
04 - 2 large eggs
05 - 2 tsp pure vanilla extract
→ Dry Ingredients
06 - 2⅓ cups all-purpose flour
07 - 1 tsp baking soda
08 - ¾ tsp fine sea salt
→ Mix-Ins
09 - 2 cups semi-sweet chocolate chips or chunks
# How-To Steps:
01 - Melt butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter foams, turns golden brown, and smells nutty (about 5–7 minutes). Transfer to a large bowl and cool for 10 minutes.
02 - Whisk brown sugar and granulated sugar into the cooled browned butter until well combined.
03 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, combine flour, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, stirring until just incorporated. Fold in chocolate chips.
06 - Cover dough and refrigerate for at least 30 minutes for thicker cookies.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop dough (about 2 tablespoons per cookie) onto prepared sheets, spacing 2 inches apart.
09 - Bake for 10–12 minutes until edges are golden and centers are just set.
10 - Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
# Expert Advice:
01 -
- The brown butter creates these incredible toffee notes you cannot get from regular cookies
- Edges turn perfectly crispy while centers stay soft and chewy for days
02 -
- Browning butter goes from perfect to burnt in seconds so watch closely and remove from heat immediately once it smells nutty
- Chilling the dough is not required but I tried skipping it once and the cookies spread way too thin
03 -
- Weigh your butter after browning since some water evaporates during the process
- Rotate the baking sheets halfway through for even browning