Brown Butter Chocolate Chip Cookies

5 from 2 votes

Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are rich and chewy, with crisp edges and soft centers. A mix of chocolate chips and chopped chocolate melts into pockets throughout each cookie, while a sprinkle of flaky sea salt on top makes every bite taste like the ultimate cookie.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 263kcal

Author: Joy Kincaid

Equipment

Ingredients

¾ cup unsalted butter
¾ cup packed brown sugar
½ cup granulated sugar
1 large egg + 1 egg yolk room temperature
1 tablespoon milk
2 teaspoons vanilla extract
2 cups all-purpose flour spooned and leveled (240 g)
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup semi-sweet chocolate chips
½ cup chopped milk chocolate bar or more chocolate chips
Flaky sea salt

Instructions

Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
Brown the Butter: In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter begins to foam and turns golden brown, about 3–4 minutes.
Immediately remove from heat and pour into a heatproof bowl, making sure to scrape in the browned bits from the bottom of the pan. Let the butter cool for about 10 minutes until warm but not hot.
Make the Cookie Dough: In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and glossy.
Add the egg, egg yolk, milk, and vanilla extract. Whisk until fully combined and slightly thickened.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Fold in the milk chocolate chips and chopped chocolate.
Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the baking sheet about 2½ inches apart.
Bake for 10–12 minutes, until the edges are golden and the centers still look slightly soft.
Remove from the oven and immediately sprinkle flaky sea salt over the tops.
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.

Notes

Tips for Success:

Brown the butter properly. The browned milk solids are what give these cookies their rich caramel flavor, so be sure to scrape them into the dough.
Spoon and level the flour, or use a kitchen scale to weigh out 240 g flour. To spoon and level properly: fluff the flour in the container, spoon it into your measuring cup, then level it off with a straight edge.
Use both chocolate chips and chopped chocolate. The chips hold their shape while the chopped chocolate melts into gooey pockets.
Don’t overbake. The centers should still look slightly underdone when you remove them from the oven. They will continue setting as they cool.
For perfectly round cookies, use a round cookie cutter or glass to gently swirl around the edges while the cookies are still warm.
Use a 2 tablespoon cookie scoop to make cookies a more uniform size.

Storage:

Store cookies in an airtight container at room temperature for up to 4 days.

Reheat in a 350 degree oven for 2 minutes, or microwave for about 10 seconds before serving, if desired.

The cookie dough can also be frozen in scooped portions for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.

Nutrition