Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are a cozy favorite that combines the nutty richness of browned butter with molten pockets of chocolate and a delightful texture.
Ingredients
Main Ingredients
- 1 cup unsalted butter, browned for deep, toasty flavor. Use European-style butter for extra richness.
- 1 cup packed light brown sugar adds moisture and a gentle molasses warmth.
- 1/2 cup granulated sugar balances sweetness and encourages crisp edges.
- 1 large egg room temperature.
- 1 large egg yolk gives tenderness and extra chew.
- 2 teaspoons pure vanilla extract amplifies the buttery, caramel notes.
- 2 1/4 cups all-purpose flour for a classic crumb; can swap half for whole-wheat pastry flour.
- 1 teaspoon baking soda for lift and chew.
- 1 teaspoon flaky sea salt rounds the sweetness and highlights the browned butter.
- 1 1/2 cups semisweet or bittersweet chocolate chips or chopped chocolate choose bars for pockets of molten chocolate.
- 1/2 cup chopped toasted pecans or walnuts optional for a cozy twist.
Instructions
Preparation
- In a medium light-colored skillet, melt 1 cup butter over medium heat. Swirl frequently; it will foam, then the milk solids will brown and smell nutty — about 5–7 minutes. Remove from heat and transfer to a heatproof bowl to stop cooking.
- Let cool to warm (about 10 minutes).
- Add 1 cup brown sugar and 1/2 cup granulated sugar to the cooled browned butter and whisk until smooth.
- Whisk in 1 large egg and 1 egg yolk, then 2 teaspoons vanilla, until pale and glossy.
- In a separate bowl, whisk 2 1/4 cups flour, 1 teaspoon baking soda, and 1 teaspoon flaky sea salt.
- Stir the dry mix into the butter-sugar mixture until just combined — do not overmix. Then fold in 1 1/2 cups chocolate chips and optional nuts.
Baking
- For chewier cookies, chill dough 30–60 minutes; for quicker results, scoop immediately using a 1.5-tablespoon scoop.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment. Space scoops 2 inches apart and bake 10–12 minutes until edges are golden and centers are set but still soft.
- Remove from oven and sprinkle lightly with flaky sea salt. Let cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Serve warm from the oven for the best experience. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days.