Brown Butter Chocolate Chip Cookies Recipe
Indulge in the rich, nutty flavor of Brown Butter Chocolate Chip Cookies, where browned butter adds a deep, caramelized note to classic chocolate chip cookies. These cookies balance chewy centers with golden edges, studded with a mix of semi-sweet chocolate chips and dark chocolate chunks, finished with an optional sprinkle of sea salt for a perfect sweet and salty treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter Mixture
- 1 cup (2 sticks) unsalted butter
Sugars and Wet Ingredients
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Chocolate
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks (optional but adds depth)
Optional Garnish
- Sea salt flakes for sprinkling (optional but highly recommended)
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring continuously. Watch carefully as it foams and then turns a deep golden brown with a nutty aroma. Remove from heat once the butter reaches a deep amber color and pour into a bowl to cool for about 10 minutes.
- Mix the Dry Ingredients: While the butter cools, whisk together the all-purpose flour, baking soda, and salt in a separate bowl, then set aside.
- Cream the Sugars and Butter: In a large mixing bowl, combine the cooled browned butter with dark brown sugar and granulated sugar. Beat until the mixture is smooth, well combined, and slightly fluffy.
- Add the Wet Ingredients: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined to avoid overmixing and tough cookies.
- Add Chocolate Chips and Chunks: Gently fold in the semi-sweet chocolate chips and dark chocolate chunks to evenly distribute.
- Chill the Dough: Optional but recommended for thicker, chewier cookies. Chill the dough for at least 30 minutes or up to 24 hours if preparing ahead.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake the Cookies: Scoop dough balls using a cookie scoop or spoon onto the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers remain slightly soft. Remember that cookies continue to cook on the baking sheet after removal from the oven.
- Add Sea Salt: Immediately sprinkle warm cookies with sea salt flakes for a sweet and salty finish if desired. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is optional but improves texture and thickness.
- Use a combination of semi-sweet and dark chocolate for varied texture and depth of flavor.
- Be cautious not to burn the butter when browning; remove promptly at a deep amber color.
- Sea salt flakes enhance the flavor contrast when sprinkled on warm cookies.
- Cookies continue to bake slightly after removal, so avoid overbaking for soft centers.
Keywords: brown butter chocolate chip cookies, chewy chocolate chip cookies, homemade cookies, chocolate chunks, sea salt cookies, classic dessert
