Description
These Brown Butter Chocolate Chip Cookies feature a rich, nutty flavor from browning the butter before combining it with sugars, eggs, and vanilla. The dough is chilled for enhanced texture and bakes to golden edges with soft centers, finished with an optional sprinkle of flaky sea salt for a perfect balance of sweet and savory.
Ingredients
Scale
Butter & Sugars
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
Wet Ingredients
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins & Garnish
- 1 1/2 cups semi-sweet or dark chocolate chips
- Flaky sea salt (optional, for garnish)
Instructions
- Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring constantly. Continue cooking for 4 to 6 minutes until the butter turns a golden-brown color and emits a nutty aroma. Remove from heat and allow to cool slightly.
- Prepare the Dough: In a mixing bowl, combine the cooled browned butter with the brown sugar and granulated sugar, mixing until smooth. Beat in the eggs one at a time along with the vanilla extract. Gradually add the all-purpose flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chips gently.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. This helps develop flavor and improve texture.
- Preheat and Shape: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2-tablespoon-sized portions of dough and place them 2 inches apart on the prepared sheets.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers remain soft.
- Cool and Serve: Let the cookies rest on the baking sheet for 5 minutes to firm up. Transfer them to a wire rack to cool completely. Optionally, sprinkle flaky sea salt over warm cookies before serving for added flavor contrast.
Notes
- Chilling the dough improves flavor and prevents spreading during baking.
- Use good quality unsalted butter for optimal browning.
- Flaky sea salt is optional but adds a lovely salty-sweet contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra gooey center, slightly underbake cookies by 1-2 minutes.
