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Ultimate Brown Butter Chocolate Chip Cookies: Chewy and Nutty

Three freshly baked brown butter chocolate chip cookies with melted chocolate chunks on a small white plate.
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Learn how to make the best brown butter chocolate chip cookies. This recipe delivers bakery-style results with crispy edges, a soft, gooey center, and deep, caramelized flavor from the browned butter.

Ingredients

Scale
  • 3/4 cup (168 g) unsalted butter
  • 1 cup (200 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cup (220 g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. This is browning butter. Remove from heat immediately and pour the browned butter, including the browned milk solids, into a heatproof bowl. Let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, light brown sugar, and granulated sugar until well combined.
  3. Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours, for the best flavor development.
  8. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them about 2 inches apart on the prepared sheets. Sprinkle the tops lightly with flaky sea salt.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning butter correctly is key; watch for the nutty aroma and brown specks, then remove from heat fast to stop cooking.
  • Chilling the dough develops the nutty, caramelized flavor and prevents the cookies from spreading too much during baking.
  • Use high-quality chocolate chunks instead of chips for better melt and texture.

Nutrition

Find it online: https://yumdrizzle.com/brown-butter-chocolate-chip-cookies/