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Brown Butter Chocolate Chip Cookies

Close-up of three bakery-style brown butter chocolate chip cookies sprinkled with sea salt.
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Bakery-style chocolate chip cookies featuring nutty brown butter, chewy centers, and crisp edges. Includes guidance on chilling dough, chocolate types, and finishing with sea salt.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips or chunks
  • Flaky sea salt, for finishing

Instructions

  1. Melt butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool slightly.
  2. In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips or chunks.
  7. Cover the bowl and refrigerate the dough for at least 2 hours, or preferably overnight. This step is crucial for developing flavor and achieving the right 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 baking sheets, leaving about 2 inches between cookies.
  10. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Immediately sprinkle the tops of the cookies with flaky sea salt.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie, use more brown sugar than granulated sugar. For crispier cookies, use a 1:1 ratio.
  • You can use a mix of chocolate chips and chopped chocolate for varied texture. Dark chocolate, milk chocolate, or a combination all work well.
  • Chilling the dough is essential for preventing the cookies from spreading too much and for enhancing their flavor.
  • If you don’t have a stand mixer, you can cream the butter and sugars by hand or with a hand mixer.
  • For a more intense brown butter flavor, let the butter brown a little longer, but be careful not to burn it.

Nutrition

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