Brown Butter Chocolate Chip Cookies (Printable)
Chewy, golden cookies with nutty browned butter and rich chocolate chunks for irresistible depth.
# 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 (approximately 5–7 minutes). Transfer immediately to a large bowl and cool for 10 minutes.
02 - Whisk brown sugar and granulated sugar into the cooled browned butter until thoroughly combined and smooth.
03 - Add eggs one at a time, whisking well after each addition. Stir in vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
05 - Gradually add dry ingredients to wet mixture, stirring until just incorporated. Do not overmix.
06 - Fold in chocolate chips or chunks until evenly distributed throughout the dough. Cover 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 approximately 2 tablespoons of dough per cookie onto prepared baking sheets, spacing 2 inches apart.
09 - Bake for 10–12 minutes until edges are golden brown and centers are just set.
10 - Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies have an incredible depth of flavor that you just cant get from regular butter
- The chewy edges and soft centers create that perfect texture everyone fights over
02 -
- That browned butter can go from perfect to burned in seconds, so stay by the stove and watch closely
- Chilling the dough is not optional if you want thick cookies with that perfect texture contrast
03 -
- Weigh your flour if possible, too much makes cookies dense and dry
- Remove cookies from the oven when edges are set but centers still look slightly underbaked