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Brown butter chocolate chip cookies on a rustic wooden table.

Brown Butter Chocolate Chip Cookies

These irresistible brown butter chocolate chip cookies feature a rich, nutty flavor from browned butter, combined with classic sweet and chewy goodness. A perfect treat for any occasion, they are sure to become a new favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter (2 sticks)
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Add-ins
  • 1.5 cups chocolate chips (milk, semi-sweet, or a mix)

Method
 

  1. Melt butter in a light-colored saucepan over medium heat until amber and nutty. Pour into a heatproof bowl and cool for 15-20 minutes.
  2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
  3. Once the brown butter has cooled, whisk brown sugar and granulated sugar into the butter until smooth.
  4. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
  6. Fold in chocolate chips until evenly distributed.
  7. Cover and refrigerate dough for at least 30 minutes (up to 24 hours) for best results.
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto prepared sheets, leaving 2 inches between cookies.
  10. Bake for 9-12 minutes, until edges are golden and centers are slightly soft. Do not overbake.
  11. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For an extra depth of flavor, consider chilling the dough for at least 2 hours, or even overnight. This allows the flavors to meld and results in a chewier cookie.