Brown Butter Chocolate Chip Cookies (Printable)
Chewy brown butter cookies with crisp edges, semisweet chips and an optional flaky sea salt finish.
# What You'll Need:
→ Dairy & Eggs
01 - 1 cup unsalted butter
02 - 2 large eggs
→ Sugars
03 - 1 cup packed brown sugar
04 - 1/2 cup granulated sugar
→ Dry Ingredients
05 - 2 1/4 cups all-purpose flour
06 - 1 tsp baking soda
07 - 1/2 tsp salt
→ Flavorings
08 - 2 tsp vanilla extract
→ Add-ins
09 - 1 1/2 cups semisweet chocolate chips
10 - Flaky sea salt for sprinkling (optional)
# How To Make:
01 - Melt butter in a saucepan over medium heat. Continue cooking, stirring frequently, until butter foams and turns golden brown with a nutty aroma, about 4–5 minutes. Immediately pour into a large mixing bowl and let cool for 10 minutes.
02 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
03 - Whisk brown sugar and granulated sugar into the cooled brown butter. Add eggs and vanilla extract; beat until smooth.
04 - In a separate bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined.
05 - Fold chocolate chips into the dough until evenly distributed.
06 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
07 - Bake for 10–12 minutes until edges are golden brown but centers remain soft.
08 - Remove from oven; sprinkle with flaky sea salt if desired. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- Brown butter adds a deep caramel like complexity that regular butter simply cannot match.
- The contrast of chewy centers and crisp edges makes every bite feel luxurious.
02 -
- The butter can go from perfectly browned to burnt in seconds, so never walk away from the pan.
- Chilling the dough for just 30 minutes before baking creates a thicker, more flavorful cookie.
03 -
- Toast the chocolate chips in a dry skillet for two minutes before folding them in for an even deeper flavor layer.
- A light press on each dough ball with the back of a spoon before baking gives you prettier, more uniform cookies.