Brown Butter Chocolate Chip Cookies
These chewy homemade cookies feature rich, nutty brown butter and pools of melty chocolate for an irresistible treat. Perfect for any occasion, they’re easy to make and always a crowd-pleaser.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed brown sugar (light or dark)
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour (or 1:1 gluten-free blend)
- 1 teaspoon baking soda
- 3/4 teaspoon salt, plus extra flaky sea salt for topping
- 1 1/2 cups (255g) chocolate chips or chunks (semisweet, bittersweet, or mixed)
- Optional: 1/2 cup (60g) chopped nuts (walnuts or pecans, toasted)
Instructions
- Brown the Butter: Place butter in a medium saucepan over medium heat. Melt, then cook, stirring constantly, until it foams, sizzles, and brown bits form at the bottom (about 5-7 minutes). Pour into a mixing bowl and let cool for 10 minutes.
- Mix Wet Ingredients: Add brown sugar and granulated sugar to the warm brown butter. Whisk until smooth. Add eggs and vanilla extract, whisking until glossy and slightly thickened.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Make the Dough: Gradually add dry ingredients to wet mixture. Stir with a spatula until just combined. Fold in chocolate chips/chunks and nuts if using.
- Chill the Dough: Cover and chill for at least 20 minutes (up to 2 days).
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into balls (about 2 tablespoons each) and place 2 inches apart. Optionally, press extra chocolate chips on top and sprinkle with flaky salt.
- Bake: Bake for 10-12 minutes, until edges are golden and centers look just set.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Chilling the dough is key for chewy cookies. For gluten-free, use a 1:1 blend. For dairy-free, substitute vegan butter and chocolate chips. Add-ins like nuts, dried fruit, or espresso powder are welcome. Bake one test cookie first to check spread. Cookies can be frozen before or after baking.
Nutrition
- Serving Size: 1 cookie (about 35g)
- Calories: 180
- Sugar: 14
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
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