Description

Brown Butter Chocolate Chip Cookies are a decadent upgrade to the classic favorite. The nutty, caramelized flavor of brown butter takes these cookies to the next level, while the gooey chocolate chips make them utterly irresistible. Perfectly chewy with crispy edges, these cookies will quickly become your go-to treat!

Ingredients

Scale

Dry Ingredients:

2 ¼ cups (280 g) all-purpose flour
1 tsp baking soda
½ tsp salt

Wet Ingredients:

1 cup (225 g) unsalted butter
¾ cup (150 g) dark brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract

Mix-ins:

1 ½ cups (260 g) semi-sweet or dark chocolate chips
Optional: ½ cup (60 g) chopped nuts (e.g., walnuts or pecans)

Instructions

1. Brown the Butter:

In a medium saucepan, melt the butter over medium heat, stirring occasionally.
Continue cooking until the butter foams and turns golden brown, with a nutty aroma (about 5–7 minutes).
Remove from heat immediately and pour into a heatproof bowl. Let it cool for 10–15 minutes.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Prepare the Wet Ingredients:

In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips (and nuts, if using).

5. Chill the Dough:

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Chilling enhances flavor and texture.

6. Bake the Cookies:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop 2-tablespoon portions of dough and place them on the baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Notes

Butter Browning Tip: Watch the butter closely as it browns to avoid burning. Stir frequently for even cooking.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Texture Variation: For chewier cookies, bake for the shorter time; for crispier cookies, bake longer.

Prep Time: 20 minutes
Cook Time: 10–12 minutes Chill Time: 1 hour
Category: Dessert/Baked Goods
Method: Baking
Cuisine: American

Nutrition

Calories: ~190
Fat: ~11 g
Carbohydrates: ~20 g
Protein: ~2 g