Print

Gooey, Chewy Brown Butter Chocolate Chip Cookies

Three halves of brown butter chocolate chip cookies stacked, showing gooey, melted chocolate centers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best chocolate chip cookies by using browned butter for a rich, nutty flavor. This recipe delivers cookies with soft, gooey centers and crisp edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chopped chocolate chunks
  • Flaky sea salt, for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking, swirling the pan often. The butter will foam, then subside. Watch closely as brown bits form at the bottom and the aroma becomes nutty. This takes about 5 to 8 minutes. Remove from heat immediately when the milk solids turn deep brown. Pour the browned butter, including the brown bits, into a heatproof bowl. Let it cool for 15 minutes.
  2. Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk until fully combined.
  3. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight, for the best flavor and texture.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, leaving space between them.
  10. Bake for 10 to 13 minutes. The edges should be golden brown, but the centers should still look slightly underbaked and puffy.
  11. Immediately sprinkle the tops of the hot cookies with flaky sea salt.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To properly brown butter, use a light-colored pan so you can clearly see the milk solids turning brown.
  • Chilling the dough is key for preventing spread and deepening the caramelized flavor.
  • For bakery style chocolate chip cookies, press down lightly on the dough balls before baking.

Nutrition

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