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Brown Butter Chocolate Chip Cookies Recipe

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3.9 from 13 reviews

Infused with the rich, nutty flavor of browned butter, semisweet chocolate, and a sprinkle of flaky sea salt, these brown butter chocolate chip cookies are a gourmet twist on a classic favorite. Perfectly soft with slightly crisp edges, they deliver deep caramel notes alongside melty chocolate chunks for a truly indulgent treat.

  • Total Time: 1 hour 12 minutes
  • Yield: 20 cookies

Ingredients

Brown Butter

  • 1 cup (225 g) unsalted butter, cut into tablespoon-sized pieces

Wet Ingredients

  • 1 cup (200 g) light or dark brown sugar
  • ⅔ cup (135 g) white sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract

Dry Ingredients

  • 2 ¾ cups (340 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Chocolate

  • 10 oz (285 g) semisweet chocolate (can substitute 1 ¾ cups chocolate chips)

Optional

  • Flaky sea salt for sprinkling

Instructions

  1. Brown the Butter: Place the butter in a medium saucepan over low to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula as it melts and begins to foam. When the foaming slows and brown bits form at the bottom, and you smell a nutty aroma, quickly remove from heat and pour into a large heatproof bowl. Allow it to cool until no longer warm to the touch.
  2. Mix Sugars and Butter: Add the brown and white sugars to the cooled browned butter and mix well until fully combined.
  3. Add Eggs and Vanilla: Stir in the eggs and vanilla extract until the dough is uniform in texture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the butter mixture, stirring until all ingredients are fully combined into a smooth dough.
  6. Add Chocolate: Fold in the semisweet chocolate pieces or chips evenly throughout the batter.
  7. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
  8. Preheat and Prepare: About 15 minutes before baking, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  9. Scoop Dough Balls: Using approximately 2 tablespoon-sized portions, scoop dough and gently roll into balls. Place them on the prepared baking sheet with at least 2 inches between each ball.
  10. Bake Cookies: Bake at 350°F (175°C) for 10-12 minutes until edges are just golden and centers remain soft and slightly underbaked.
  11. Cool and Finish: Let cookies cool for about a minute on the sheet, then sprinkle lightly with flaky sea salt if desired. Allow to cool completely on baking sheet before removing and serving.

Notes

  • Sugar: Using a mix of light and dark brown sugar balances flavor and color; light brown sugar yields lighter cookies, dark brown sugar gives a deeper, richer flavor.
  • Chocolate: Semisweet chocolate chunks or chips can be used interchangeably for the best texture and melty chocolate pockets.
  • Brown Butter Technique: Browning butter requires attentiveness; use a light-colored pan to see browning clearly and swirl constantly to prevent burning.
  • Storage: Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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