Description
These brown butter chocolate chip cookies are the perfect weeknight dessert, coming together in just 30 minutes. The secret is browning the butter for a deep, nutty flavor that rivals high-end bakery cookies, with a chewy texture and simple pantry ingredients.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- Flaky sea salt, for topping (optional)
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat. Stir constantly until it foams, crackles, and turns deep golden brown with a nutty aroma (5-7 minutes). Pour into a heatproof bowl and let cool for 10 minutes.
- Mix sugars and butter: In a large mixing bowl, combine the slightly cooled brown butter, granulated sugar, and brown sugar. Whisk vigorously for 2 minutes until glossy and smooth.
- Add wet ingredients: Add eggs one at a time, whisking well after each addition. Add vanilla extract and whisk until the mixture is uniform and slightly pale.
- Combine dry ingredients: Add flour, baking soda, and salt. Mix with a wooden spoon or spatula on low speed or by hand until just combined. Do not overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips. Reserve a handful to press onto cookie tops later if desired.
- Preheat and prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and bake: Scoop dough onto sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are golden brown but centers look slightly soft.
- Cool and serve: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack. Sprinkle with flaky sea salt if using. Serve warm.
Notes
Brown butter changes flavor significantly; watch closely to avoid burning. Let brown butter cool for 10 minutes before mixing to prevent melting the sugar. Spoon and level flour for accurate measurements to avoid dry cookies. Underbake slightly for chewy texture. Dough can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 110
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: brown butter cookies, chocolate chip cookies, weeknight dessert, easy baking, nutty cookies, chewy cookies, homemade cookies