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Irresistible Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies offer a perfect blend of nutty warmth and gooey chocolate magic with a slightly crisp edge and soft center. Ready in under 30 minutes, they are a quick and easy treat perfect for cozy nights and gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned carefully for that nutty flavor
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed brown sugar (preferably dark brown sugar)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt, plus a pinch for sprinkling on top
  • 1 ½ cups (270g) chocolate chips, semi-sweet or mix semi-sweet and dark

Instructions

  1. Brown the butter: Melt 1 cup (227g) unsalted butter over medium heat in a heavy-bottomed saucepan. Stir frequently as it foams and then browns, about 5-7 minutes, until you see golden-brown specks and smell a nutty aroma. Remove from heat and pour into a mixing bowl to cool slightly (about 10 minutes).
  2. Mix sugars and eggs: To the cooled browned butter, add ½ cup (100g) granulated sugar and ¾ cup (150g) packed brown sugar. Whisk until combined. Beat in 2 large room temperature eggs and 2 teaspoons vanilla extract until smooth and glossy.
  3. Combine dry ingredients: In another bowl, sift together 2 ¼ cups (280g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Fold dry into wet: Gradually add the dry mix to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix. Fold in 1 ½ cups (270g) chocolate chips evenly.
  5. Shape and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough using a cookie scoop or tablespoon onto the sheet, spacing about 2 inches apart. Sprinkle a tiny pinch of sea salt on each cookie. Bake for 10-12 minutes until edges are golden but centers still look soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Stir butter constantly when browning to avoid burning. Let browned butter cool before mixing with eggs to prevent cooking them. Chill dough for 15 minutes before baking to control spread. Sprinkle sea salt on top for balanced flavor. For dairy-free, use coconut oil instead of butter but skip browning. For gluten-free, substitute all-purpose flour with almond or oat flour.

Nutrition

Keywords: brown butter, chocolate chip cookies, easy cookies, quick dessert, cozy treats, homemade cookies

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