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Brown Butter Chocolate Chip Cookies

Prep Time 1 hour
Cook Time 12 minutes
Yield: 2 dozen
Brown butter chocolate chip cookies are the only chocolate chip cookie recipe you will want to make! Brown butter gives these cookies a nutty flavor, bittersweet chocolate chips add a deep chocolatey bite, and flaky sea salt enhances the flavors! They are crispy and chewy and unbelievably addictive!

Equipment

  • Stand mixer or electric hand mixer

Ingredients 

  • 1 ¼ cups unsalted butter
  • 1 ¼ cups brown sugar
  • ½ cup sugar
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • 2 ¾ cups flour
  • 10 oz semisweet chocolate chips or chunks
  • ½ tsp flaky sea salt

Instructions

Brown Butter

  • Place butter in a medium pan on the stove over medium heat.
  • Continue to heat butter until it is fully melted.
  • Once the butter is melted, gently stir the butter with a spatula and continue to cook.
  • The butter will begin to turn a brown color and foam. Continue to mix.
  • Remove from the heat and carefully pour into a heat proof bowl.
  • Allow butter to cool to room temperature. Once the butter is at room temperature, place in refrigerator to chill. Chill until the butter is soft but solid.

Chocolate Chip Cookies

  • Preheat oven to 375° F. Line a baking tray with silicone baking mats or parchment paper.
  • In a mixing bowl, combine brown butter, brown sugar, and sugar. Using an electric hand mixer on medium speed, cream butter and sugars together until light and fluffy.
  • Add in eggs and vanilla extract and continue to mix on medium speed until fully combined.
  • In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  • Add in dry ingredients and mix on low speed until just combined with the wet ingredients.
  • Add in chocolate chips. Mix on the lowest speed until combined or fold into the cookie dough until dispersed.
  • Portion the dough into 2 oz balls. Do not roll the balls.
  • Place the dough balls onto a baking tray and chill in the refrigerator for at least 1 hour.
  • Place chilled cookie dough balls on cookie sheet well spaced. I typically do 6 to a pan (2 rows of 3).
  • Bake in oven for about 12 minutes. Cookies may appear to be slightly underdone.
  • Remove from oven. Immediately sprinkle with flaky sea salt. Allow cookies to cool on the tray for 2-3 minutes.
  • Remove cookies from the tray using a spatula and transfer to a wire cooling rack. Allow cookies to cool completely.

Notes

Brown butter chocolate chip cookies can be stored in an airtight container at room temperature for 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
 

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