Ultimate Brown Butter Chocolate Chip Cookies

A few brown butter chocolate chip cookies on parchment paper.

5 from 10 votes

Ultimate Brown Butter Chocolate Chip Cookies

Seriously the best brown butter chocolate chip cookies you'll ever eat with perfectly crisp edges, a soft in the middle and pockets of chocolatey goodness. They're absolutely life changing!

Prep Time10

Cook Time10

Chill Time2

Total Time2 20

Course: Cookie, Dessert

Cuisine: American

Servings: cookies

Author: Brittany Mullins

Equipment

Ingredients

1 cup (2 sticks) unsalted butter one browned, one softened
¾ cup packed light brown sugar
¾ cup granulated sugar
2 large eggs at room temperature
1 ½ teaspoons vanilla
300 grams all-purpose flour 2 ⅛ cups*
1 teaspoon baking soda
½ teaspoon salt
8 oz 60% baking chocolate chopped
Flakey sea salt for topping

Instructions

In a medium saucepan or pot heat 1 stick of butter over medium heat, whisking constantly until butter starts to foam and become fragrant and golden. Once butter is brown, remove from heat and let cool completely before mixing it into remaining ingredients.
In a medium mixing bowl, mix together the flour, baking soda, and salt. Set aside.
300 grams all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl whisk together the softened butter, cooled and browned butter, granulated sugar and brown sugar with a hand mixer or stand mixer until the mixture is combined.
1 cup (2 sticks) unsalted butter, ¾ cup packed light brown sugar, ¾ cup granulated sugar
Beat in the eggs one at a time, then add in the vanilla.
2 large eggs, 1 ½ teaspoons vanilla
Reduce speed and gradually add the dry mixture to the wet mixture and mix until just combined.
Mix in the chopped chocolate. Cover the bowl and place in the fridge to chill for at least 2 hours or overnight.
8 oz 60% baking chocolate
Once you’re ready to bake, preheat oven to 375°F and line two baking sheets with parchment paper. Using a medium cookie scoop, scoop about 2-3 Tablespoons of dough onto the prepared baking sheet. Use your hands to roll dough into balls. Don’t press down!
Bake in the oven (on the middle rack) for 10-12 minutes, or until the bottoms and edges are golden, but the center is still soft. Be careful not to over bake if you want that perfect soft middle!
Remove from oven. Sprinkle with flaky sea salt immediately and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Flakey sea salt

Notes

Measuring flour: If you’re not using a kitchen scale, spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag can result in too much flour and drier cookies.
Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. Cookie dough or baked cookies can be frozen in a freezer-safe container for up to 3 months. Bake dough from frozen, adding a few extra minutes to the bake time.

Nutrition