Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are a gourmet twist on a classic favorite. The nutty, caramel notes of brown butter elevate these cookies to bakery-quality status. They're crispy on the edges, chewy in the center, and loaded with melty chocolate chunks.
Equipment
- Saucepan for browning butter
- Large mixing bowl
- Electric mixer (stand or hand)
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
Ingredients
- 1 cup 226g unsalted butter
- 1/4 cups 280g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup 200g brown sugar
- 1/2 cup 100g granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups 340g mixed chocolate chips and chunks
Instructions
Brown the butter:
- Melt butter in a saucepan over medium heat.
- Stir constantly as it foams and sputters.
- Once it smells nutty and has golden brown bits, remove from heat.
- Pour into a heat-safe bowl and let cool for 10-15 minutes.
Prepare dry ingredients:
- In a medium bowl, whisk together flour, baking soda, and salt.
Mix wet ingredients:
- In a large bowl, beat cooled brown butter and both sugars until creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
Combine and chill:
- Gradually mix dry ingredients into wet ingredients.
- Fold in chocolate chips and chunks.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat and prep:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mats.
Scoop and bake:
- Scoop dough into balls (about 2 tablespoons each) onto prepared sheets.
- Bake for 10-12 minutes, until edges are golden but centers look slightly underbaked.
Cool and enjoy:
- Let cookies cool on baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
Serving Suggestions:
- Serve warm with a glass of cold milk
- Crumble over ice cream for a decadent sundae
- Package in cute boxes for homemade gifts
- Watch the butter closely as it browns to avoid burning
- Use room temperature eggs for better incorporation
- Don't overbake – they should look slightly underdone in the center
- Let cookies cool on the baking sheet for a few minutes before transferring