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The Ultimate Chewy Brown Butter Chocolate Chip Cookies

Four gooey brown butter chocolate chip cookies topped with melted chocolate chunks and flaky sea salt on a white plate.
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You will love these bakery-style brown butter chocolate chip cookies. Browning the butter creates a deep, nutty, caramel flavor that makes these cookies soft in the center, crispy on the edges, and truly gourmet.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt, for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until fully combined.
  3. Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Stir in the chocolate chips or chopped chocolate by hand.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 3 days, for the best flavor and texture.
  8. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
  11. Immediately sprinkle the tops of the hot cookies with flaky sea salt.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is a key step for achieving chewy chocolate chip cookies with crispy edges. Do not skip this step if you want bakery style cookies.
  • Use high-quality chocolate chunks instead of chips for a gooier texture when the cookies are warm.
  • If you are short on time, you can chill the dough for only 30 minutes, but the flavor will be less developed.

Nutrition

Find it online: https://carlacooking.com/brown-butter-chocolate-chip-cookies-recipe/