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Brown Butter Chocolate Chip Cookies Recipe

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3.9 from 34 reviews

These Brown Butter Chocolate Chip Cookies are a decadent twist on the classic treat, featuring nutty, browned butter that adds depth and richness to the cookie dough. Crisp edges with a soft, chewy center studded with dark chocolate chips make these cookies irresistibly delicious and perfect for any occasion.

  • Total Time: 40 minutes
  • Yield: 12 cookies

Ingredients

Butter Mixture

  • ¾ cup unsalted butter (1½ sticks), sliced into pats

Dry Ingredients

  • 1¾ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt (reduce to ½ teaspoon for less salty cookies)

Sugars

  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar

Wet Ingredients

  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Chocolate

  • 1 cup dark chocolate chips, plus more for topping

Instructions

  1. Brown the Butter: Melt the butter in a light-colored pan over medium heat. Stir constantly with a spatula or wooden spoon, cooking for 5 to 10 minutes until the butter smells nutty and milk solids at the bottom turn golden brown. Initially, the butter will foam around the edges, then the foam will subside once browned. Immediately pour the browned butter into a large heatproof bowl to stop cooking and cool slightly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt until combined.
  3. Combine Sugars and Butter: Add the brown sugar and granulated sugar to the cooled browned butter and whisk until smooth.
  4. Add Eggs and Vanilla: Whisk in the egg, egg yolk, and vanilla extract until the mixture is well combined and no streaks of egg white remain.
  5. Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients with a spatula until mostly combined.
  6. Add Chocolate Chips: Stir in the dark chocolate chips until fully incorporated into the dough.
  7. Chill Dough (Optional): You may bake immediately or cover and refrigerate the dough for up to 2 days for enhanced flavor and texture.
  8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  9. Scoop Dough: Use a ¼-cup cookie scoop to portion dough onto the baking sheets, spacing at least 2 inches apart.
  10. Add Extra Chocolate and Flatten: Press additional chocolate chips onto the tops of the dough mounds, then gently flatten them slightly with your fingers.
  11. Bake Cookies: Bake one sheet at a time for 10 to 13 minutes until edges are golden brown but tops are still slightly underdone. The cookies will firm up as they cool.
  12. Cool: Let cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Use a light-colored pan for browning butter to better see the color changes and avoid burning.
  • Reducing salt to ½ teaspoon is recommended if you prefer less salty cookies.
  • Refrigerating the dough up to 2 days can improve flavor and texture.
  • Pressing extra chocolate chips on top before baking enhances chocolate intensity and appearance.
  • Allow cookies to cool on baking sheets before transferring to retain shape and texture.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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