Browned Butter Chocolate Chip Cookie Recipe

brown butter chocolate chip cookies on a cooling rack

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Browned Butter Chocolate Chip Cookie Recipe

These brown butter chocolate chip cookies are thin, chewy, crispy around the edges, and loaded with chocolate chips. Browning the butter gives regular chocolate chip cookies a major upgrade, adding a rich, nutty, almost caramel-like flavor without making the recipe complicated.

Course Dessert, Snack

Cuisine American

Keyword baking, chocolate chip cookies, cookies, dessert

Prep Time 10

Cook Time 9

Total Time 19

Servings Cookies

Calories 181kcal

Equipment

Ingredients

1 cup (226 grams) Butter browned (unsalted is best)
1 cup (200 grams) Brown sugar dark or light will work
½ cup (100 grams Granulated sugar
2 large Eggs
2 teaspoons (10 grams) Vanilla extract
2½ cups (300 grams) All-purpose flour
1 teaspoon (6 grams) Baking soda
½ teaspoon (3 grams) Salt
1 cup (170 grams) Chocolate chips measure with your heart!
1 4 ounce bar Semi Sweet Chocolate roughly chopped (optional, but recommended)

Instructions

Add the butter to a saucepan or skillet over medium heat. Let it melt, then continue cooking while stirring or swirling frequently. It will foam, then you'll begin to see little golden-brown bits forming on the bottom.
Once it smells nutty and the milk solids are golden brown, immediately remove it from the heat. Make sure you keep all those brown bits- that's where the flavor is.
Add the brown sugar and granulated sugar to a large mixing bowl. While the browned butter is still very warm (almost hot, but not boiling), pour it directly over the sugars.
Whisk until everything is smooth and glossy. Let the butter-sugar mixture sit for about 2-3 minutes so it's not hot enough to scramble your eggs.
Whisk in the eggs and vanilla until completely combined and smooth.
Now add the flour, baking soda, and salt. Fold everything together until it's just combined. Don't overmix.
Fold in the semi-sweet chocolate chips and your roughly chopped chocolate bar.
Keep some of the chopped chocolate to the side to press into the tops of the cookies before baking. Those bigger uneven pieces will melt into those pretty chocolate puddles.
Use a 1½ tablespoon cookie scoop or tablespoon to scoop the dough into 1½ tablespoon portions onto a parchment-lined baking sheet, leaving plenty of room between each cookie. These are supposed to spread.
Press a few extra pieces of chopped chocolate into the top of each dough ball.
Bake at 375°F for 9-11 minutes, until the edges are golden brown but the centers still look slightly soft.
Let them sit on the baking sheet for about 5 minutes before transferring them to a cooling rack. Finish with a little flaky sea salt while they're still warm if you want that salty-sweet bakery cookie vibe.

Notes

You can add 1 tablespoon of heavy cream to the wet ingredients (browned butter, egg, vanilla step). It will add a little moisture and richness, so the cookies will be slightly softer and chewier in the center. It will also compensate for some of the moisture lost when you brown the butter.

Nutrition