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Luna Hossain

Brown Butter Chocolate Chip Cookies

This recipe describes how to make rich, nutty brown-butter chocolate chip cookies with crisp edges and soft centers. The butter is first browned to develop a toasted flavor, then mixed with sugars, eggs, and vanilla until smooth and glossy. Flour, baking soda, and salt are gently folded in, followed by chocolate chips. The dough is scooped onto a baking sheet and baked at 350°F (175°C) until the edges are golden and the centers remain soft. After baking, the cookies rest briefly, are optionally topped with flaky salt, and then cooled. The method is simple, reliable, and produces thick cookies with gooey, visible chocolate and deep flavor from the browned butter.
Calories: ~280 | Carbs: ~34g | Fat: ~15g | Protein: ~3g
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Chocolate chips or chocolate chunks
  • Flaky salt optional, for topping

Equipment

  • Saucepan
  • Mixing bowl
  • Whisk
  • Rubber spatula or spoon
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or baking mat
  • Cooling rack

Method
 

  1. Melt the butter in a saucepan over medium heat. Keep stirring until it turns golden brown and smells nutty. Take it off the heat and let it cool until warm, not hot.
  2. Pour the browned butter into a mixing bowl. Add the brown sugar and granulated sugar. Whisk until smooth and glossy.
  3. Add the eggs and vanilla. Whisk until the mixture looks thick and shiny.
  4. Sprinkle in the flour, baking soda, and salt. Stir gently until no dry flour remains. The dough should be soft and slightly thick.
  5. Fold in the chocolate chips or chunks. Make sure they are spread through the dough.
  6. Scoop large balls of dough onto a lined baking sheet, leaving space between each one.
  7. Bake at 350°F (175°C) until the edges are golden and the centers still look soft, about 11–13 minutes.
  8. Sprinkle flaky salt on top if using. Let the cookies cool on the pan for a few minutes, then move them to a rack.

Notes

Do not rush the butter. If it burns, it will taste bitter. Let the butter cool before adding eggs so they do not cook. Do not overmix the dough, or the cookies may turn out tough. Pull the cookies out while the centers still look soft to avoid dry cookies. 
Macros are approximate and will vary based on ingredient brands and cookie size.