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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies offer a rich, nutty flavor with crispy edges and chewy centers, making them a perfect homemade treat for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1 cup packed (220 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340 g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)
  • Optional: 1 cup chopped toasted pecans or walnuts
  • Optional: vegan butter and dairy-free chocolate chips for dairy-free version
  • Optional: 1/2 teaspoon cinnamon or a pinch of cayenne pepper for spice

Instructions

  1. In a heavy-bottomed saucepan, melt 1 cup (227 g) unsalted butter over medium heat. Stir frequently as it foams and begins to turn golden brown, about 5 to 7 minutes. Remove from heat and let cool slightly (about 10 minutes) so it’s warm but not hot.
  2. In a large bowl, combine 3/4 cup (150 g) granulated sugar and 1 cup (220 g) packed light brown sugar. Pour in the browned butter and stir until well combined.
  3. Add 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  4. In a separate bowl, whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a rubber spatula until just combined. Avoid overmixing.
  6. Fold in 2 cups (340 g) semi-sweet chocolate chips evenly.
  7. Optional: Cover the dough and refrigerate for at least 30 minutes to help flavors meld and prevent excessive spreading.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart. Sprinkle flaky sea salt on top if desired.
  10. Bake for 10-12 minutes, until edges are golden and centers still look slightly soft.
  11. Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Brown the butter carefully by stirring constantly to avoid burning. Let the browned butter cool before mixing with eggs to prevent cooking them. Refrigerate dough for at least 30 minutes for better flavor and less spreading. Pull cookies out when edges are golden but centers are still soft to keep chewy texture. Optional flaky sea salt on top enhances flavor.

Nutrition

Keywords: brown butter, chocolate chip cookies, homemade cookies, easy cookie recipe, chewy cookies, crispy edges, baking, dessert, comfort food

Find it online: https://chloeplate.com/brown-butter-chocolate-chip-cookies-recipe-easy-homemade-treats-for-ultimate-indulgence/