Brown Butter Chocolate Chip Cookies (Print Version)

Decadent cookies infused with nutty brown butter and gooey chocolate, finished with a hint of sea salt.

# List of Ingredients:

→ Butter

01 - 1 cup unsalted butter

→ Dry Ingredients

02 - 2 1/4 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Sugars

05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar

→ Wet Ingredients

07 - 2 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semisweet or bittersweet chocolate chips or chunks
10 - Flaky sea salt, for sprinkling (optional)

# Step-by-step Instructions:

01 - Place the butter in a medium saucepan over medium heat, melt and cook, stirring regularly, until foaming and brown specks appear, about 4 to 5 minutes. Remove from heat and cool for 10 minutes.
02 - In a medium bowl, whisk together the flour, baking soda, and fine sea salt until evenly blended.
03 - In a large mixing bowl, blend the browned butter, brown sugar, and granulated sugar until integrated. Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
04 - Gradually fold the dry mixture into the wet mixture, mixing only until just combined. Carefully fold in chocolate chips or chunks.
05 - Cover the dough and refrigerate for a minimum of 30 minutes or up to 24 hours to enhance flavor and texture.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them 2 inches apart. Sprinkle dough balls with flaky sea salt if desired.
08 - Bake for 10 to 12 minutes, until edges are golden while centers remain slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • Pantry staples keep shopping simple even for last-minute baking
  • Ready in just over half an hour for quick treats
  • Rich brown butter brings real bakery flavor to your kitchen
  • Chewy edges and gooey chocolate contrast beautifully in each bite
02 -
  • Rich in nutty flavor thanks to browned butter
  • Easy to freeze raw dough or baked cookies for snacking anytime
  • Perfect balance of chewy edges and soft centers
  • Cookies stay fresh and chewy for days if stored well
03 -
  • Never skip cooling browned butter before mixing or you risk ending up with scrambled eggs
  • Use a rubber spatula for gentle folding which keeps dough tender
  • A combination of chocolate chips and chopped bars gives dramatic gooey pockets and texture
  • Bake one test cookie first to check for ideal time and chewiness
  • Let cookies firm up on the baking sheet after baking for deeper flavor and easier handling

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