Brown Butter Chocolate Chip Cookies
Brown butter chocolate chip cookies with crisp edges, soft chewy centers, and rich chocolate pools.
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour measured carefully
- ¾ teaspoon baking soda
- ¼ teaspoon salt
Butter and Sugars
- 10 tablespoons salted butter to be browned
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
Wet Ingredients
- 1 large egg room temperature
- 1 tablespoon milk
- 1 teaspoon pure vanilla extract
Chocolate
- 3 oz dark chocolate chopped into chunks
- ½ cup semisweet chocolate chips
Optional Finish
- flaky sea salt for sprinkling after baking
Instructions
- Place the butter in a small saucepan over medium heat. Melt completely, then cook while stirring often until the butter foams and brown specks form at the bottom with a nutty aroma, about 8–10 minutes. Immediately pour into a large bowl and cool for 20–30 minutes until slightly warm.
- In a medium bowl whisk together the flour, baking soda, and salt until evenly combined.
- Add the brown sugar and granulated sugar to the cooled brown butter. Mix with a spatula until thick and slightly grainy.
- Add the egg, milk, and vanilla extract. Stir gently until the mixture becomes smooth and creamy.
- Add the flour mixture to the bowl and fold slowly until almost combined.
- Add the chopped chocolate and chocolate chips. Continue mixing just until the dough comes together and the chocolate is evenly distributed.
- Cover the bowl and refrigerate the dough for 1 to 4 hours to allow the flour to absorb moisture and help control spreading.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Scoop the dough into about 14 portions (around 2 oz or 56 g each). Roll into smooth balls and place them on the baking sheets about 3 inches apart. Add extra chocolate pieces on top if desired.
- Bake for 8–10 minutes until the edges are deep golden and the centers look slightly soft. Let the cookies rest on the baking sheet for 2 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
For best texture, measure flour carefully or use a kitchen scale. If cookies spread too much, chill the dough longer before baking. You can freeze the dough balls and bake directly from frozen by adding 1–2 extra minutes to the baking time.
Values are approximate and may vary based on ingredient brands and chocolate used.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
| Calories | 210 kcal |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Sugar | 17 g |
| Protein | 2.5 g |
| Fiber | 1 g |
| Sodium | 120 mg |
| Cholesterol | 30 mg |