Brown Butter Chocolate Chip Cookies

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Browning the butter adds a nutty, toffee-like depth that elevates a classic chocolate chip cookie into something memorable.

These cookies have crispy edges, chewy centers, and a flavor complexity that regular butter simply cannot deliver.

Why You’ll Love It

  • One simple technique transforms an ordinary cookie
  • No unusual ingredients required
  • Dough can be made ahead and refrigerated or frozen
  • Thick, bakery-style results every time
  • Brown butter works with pantry staples you already have

Ingredients

  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (200g) packed dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet or bittersweet chocolate chips
  • Flaky sea salt for topping (optional but recommended)

Steps

  1. Cut the butter into tablespoon-sized pieces and place in a light-colored stainless steel saucepan.
  2. Melt the butter over medium heat, swirling the pan occasionally.
  3. Continue cooking as the butter foams and sputters, watching carefully.
  4. After about 5-7 minutes, golden brown specks will form at the bottom and a nutty aroma will develop.
  5. Immediately pour the brown butter into a large heatproof mixing bowl, scraping in all the browned bits.
  6. Let the butter cool for 15-20 minutes until no longer hot but still liquid.
  7. While cooling, whisk together the flour, baking soda, and salt in a separate bowl.
  8. Add both sugars to the cooled brown butter and whisk until combined.
  9. Add the eggs one at a time, whisking well after each addition.
  10. Stir in the vanilla extract.
  11. Add the flour mixture and stir with a spatula until just combined.
  12. Fold in the chocolate chips.
  13. Cover the dough and refrigerate for at least 1 hour or up to 72 hours.
  14. When ready to bake, preheat the oven to 375°F (190°C).
  15. Line baking sheets with parchment paper or silicone mats.
  16. Scoop dough into 2-tablespoon portions using a cookie scoop and place 3 inches apart.
  17. Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone.
  18. Sprinkle with flaky sea salt immediately after removing from the oven.
  19. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Helpful Tips and Substitutions

Use a light-colored pan to brown the butter so you can see the color change clearly.

Do not walk away while browning butter since it goes from perfect to burnt in seconds.

The browned bits at the bottom are flavor gold, so make sure to scrape them all into the bowl.

Chilling the dough is not optional here because it prevents spreading and develops flavor.

For extra-thick cookies, chill the scooped dough balls for an additional 30 minutes before baking.

Salted butter works if that is what you have, but reduce the added salt to 1/2 teaspoon.

Use a mix of chocolate chip sizes or hand-chop a chocolate bar for a more artisan look.

Store any extra brown butter in the refrigerator for up to 2 weeks and use it for pancakes, vegetables, or pasta.

Serving Ideas

Serve warm with a glass of cold milk for the classic experience.

Sandwich vanilla ice cream between two cookies for homemade ice cream sandwiches.

Stack cookies on a plate and wrap with cellophane for an easy homemade gift.

Crumble over ice cream sundaes or layer into a trifle with pudding and whipped cream.

Make-Ahead and Storage

The dough actually improves with time, so making it 24-72 hours ahead is ideal.

Scoop dough balls onto a sheet pan, freeze until solid, then transfer to a freezer bag for up to 3 months.

Bake frozen dough balls directly from the freezer, adding 1-2 minutes to the bake time.

Store baked cookies in an airtight container at room temperature for up to 5 days.

To refresh day-old cookies, warm them in a 300°F oven for 3-4 minutes.

Layer cookies with parchment paper in the container to prevent sticking.

The Secret is in the Butter

Once you try brown butter in cookies, you will never go back to the regular method.

That extra 5 minutes at the stove makes all the difference between good cookies and unforgettable ones.

Make a double batch because these disappear fast.

A reliable oven thermometer helps ensure consistent results every time you bake.

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