Brown Butter Chocolate Chip Cookies
Golden, chewy chocolate chip cookies made with rich brown butter for a deep, nutty flavor — the ultimate cozy treat.
Equipment
- Saucepan
- Mixing bowls
- Whisk and spatula
- Baking sheets and parchment paper
Ingredients
- 1 cup 2 sticks unsalted butter
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips or chunks
Instructions
Brown the butter:
- In a saucepan, melt butter over medium heat until golden and nutty in aroma (about 5–7 minutes). Pour into a bowl and let cool 10 minutes.
Mix wet ingredients:
- Whisk in brown sugar and granulated sugar until glossy. Add eggs and vanilla; whisk until combined.
Add dry ingredients:
- Sift in flour, baking soda, and salt. Stir until just combined. Fold in chocolate chips.
Chill the dough:
- Cover and refrigerate for at least 30 minutes for thicker cookies.
Bake:
- Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets, 2 inches apart. Bake 10–12 minutes until golden edges form.
Cool:
- Let cookies rest on baking sheet for 2 minutes, then transfer to a rack. Sprinkle lightly with sea salt if desired.
Notes
💡 For extra chewy cookies, use 1 whole egg + 1 egg yolk instead of 2 whole eggs.
⏰ Chilling longer = thicker cookies. 30 min is minimum, but 24 hours gives the best flavor and texture as the flour fully hydrates.
✨ Sprinkle with flaky sea salt (like Maldon) immediately after removing from the oven for a sweet-salty contrast.
🧊 Cookie dough freezes beautifully — scoop into balls, freeze on a sheet, then store in a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.