Brown Butter Chocolate Chip Cookies

Ingredients and Why They Matter

1 cup unsalted butter – Browning concentrates flavor and adds rich, nutty, toffee-like notes.
1 cup brown sugar – Adds moisture, chewiness, and subtle molasses warmth.
1/2 cup granulated sugar – Balances sweetness and helps create lightly crisp edges.
2 large eggs – Bind the dough and provide structure for a tender interior.
2 teaspoons vanilla extract – Enhances the brown butter and chocolate with warm depth.
2 1/4 cups all-purpose flour – Provides structure without making the cookies cakey.
1 teaspoon baking soda – Gives lift and contributes to a chewy, not dense, texture.
1/2 teaspoon salt – Balances sweetness and sharpens the buttery, nutty flavor.
1 1/2 to 2 cups chocolate chips or chunks – Create molten chocolate pockets in every bite.
Flaky sea salt (optional) – Adds a gourmet finish and contrast to the caramelized sweetness.

Add the butter to a medium saucepan over medium heat.
Melt completely, then continue cooking, stirring often, as it bubbles and foams.
Watch for golden brown specks to form on the bottom and a nutty aroma to develop; once amber-gold, immediately remove from heat so it doesn’t burn.
Pour into a heatproof bowl, scraping in all the browned bits, and let cool to room temperature.

In a large mixing bowl, whisk together the brown sugar and granulated sugar.
Pour in the cooled brown butter and whisk until the mixture looks smooth and glossy.
Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract until thick and creamy.

In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry mixture to the wet ingredients, folding just until no dry streaks remain; avoid overmixing to keep cookies tender.

Stir in the chocolate chips or chunks until evenly distributed.
Cover the bowl and refrigerate the dough for at least 1 hour; 8–24 hours is ideal for thicker cookies and deeper flavor.

Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
Scoop the chilled dough into balls (about 1–2 tablespoons each) and place a few inches apart on the prepared sheets.
Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly soft and underbaked; they will firm up as they cool.
Immediately sprinkle warm cookies with flaky sea salt if using.
Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely (or enjoy slightly warm).

Deep, complex flavor from brown butter and brown sugar that tastes like toffee and toasted nuts.
Perfect texture with crisp edges and soft, chewy centers that stay tender even after cooling.
Bakery-style appearance with golden tops, visible chocolate pools, and a sprinkle of sea salt.
Beginner-friendly method that doesn’t require a mixer if you whisk well by hand.
Highly customizable with different chocolates, add-ins, and finishing touches.

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