Favorite Browned Butter Chocolate Chip Cookies
Elevate your baking with the ultimate Favorite Browned Butter Chocolate Chip Cookies recipe. This guide unlocks the secret to an intensely nutty, caramelized flavor by browning butter, resulting in perfectly chewy cookies with irresistible pools of melted chocolate. A simple yet game-changing technique for the best homemade cookies you'll ever make.
Ingredients
- 2 ¼ cups (280g) all-purpose flour 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda 1 teaspoon baking soda
- 1 teaspoon fine sea salt 1 teaspoon fine sea salt
- 1 cup (227g) unsalted butter, cut into pieces 1 cup (227g) unsalted butter, cut into pieces
- ¾ cup (150g) packed dark brown sugar ¾ cup (150g) packed dark brown sugar
- ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
- 2 large eggs, room temperature 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet or bittersweet chocolate chips or chunks 2 cups (340g) semi-sweet or bittersweet chocolate chips or chunks
Instructions
- 1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3. In a light-colored skillet or saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and brown specks appear at the bottom. It will have a nutty aroma. Immediately remove from heat and pour into a large heatproof bowl to stop the cooking process.
- 4. Add the brown sugar and granulated sugar to the hot browned butter. Whisk vigorously until well combined and smooth. Let the mixture cool for about 10-15 minutes.
- 5. Whisk in the eggs one at a time, followed by the vanilla extract, until the mixture is glossy and smooth.
- 6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Do not overmix.
- 7. Fold in the chocolate chips.
- 8. For best results, cover the dough and chill for at least 30 minutes, or up to 72 hours. This deepens the flavor.
- 9. Scoop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- 10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a little flaky sea salt on top of the cookie dough balls just before baking. This enhances the sweet and salty contrast. You can also experiment with different types of chocolate, like milk chocolate, dark chocolate chunks, or even white chocolate chips to customize your cookies.