Brown Butter Chocolate Chip Cookies (Printable View)

Chewy cookies with nutty brown butter and golden crispy edges.

# What You Need:

→ Wet Ingredients

01 - 1 cup (227 g) unsalted butter
02 - 1 cup (200 g) light brown sugar, packed
03 - ½ cup (100 g) granulated sugar
04 - 2 large eggs
05 - 2 tsp pure vanilla extract

→ Dry Ingredients

06 - 2⅓ cups (290 g) all-purpose flour
07 - 1 tsp baking soda
08 - ¾ tsp fine sea salt

→ Mix-Ins

09 - 2 cups (340 g) semi-sweet chocolate chips or chunks

# How To Make It:

01 - Melt butter in a medium saucepan over medium heat. Cook, stirring frequently, until butter foams, turns golden brown, and smells nutty (5–7 minutes). Transfer immediately to a large bowl to cool for 10 minutes.
02 - Whisk brown sugar and granulated sugar into cooled brown butter until well combined.
03 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
05 - Gradually add dry ingredients to wet ingredients, stirring until just incorporated. Do not overmix.
06 - Fold in chocolate chips or chunks until evenly distributed throughout dough. Cover and chill for at least 30 minutes for thicker cookies.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop dough (about 2 tablespoons 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 cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The browned butter adds this deep toasted flavor that makes people ask whats your secret
  • They stay chewy in the center but get these perfectly golden edges that snap when you bite them
  • The dough comes together in one bowl with just enough chilling time to catch your breath
02 -
  • The first time I made these I burned the butter and had to start over. Watch for the color change and that nutty smell then remove from heat immediately.
  • Chilling the dough prevents cookies from spreading too thin. If you're in a rush stick the bowl in the freezer for 15 minutes.
  • These are best eaten within 24 hours but they'll stay soft in an airtight container for up to five days.
03 -
  • Use a light colored saucepan to brown the butter. Dark pans make it impossible to see when the butter has reached that perfect golden color.
  • Weigh your flour instead of scooping it. One extra tablespoon of flour can turn chewy cookies into cakey ones.
  • Rotate the baking sheets halfway through baking. This ensures even browning and prevents cookies from spreading unevenly.

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