These Brown Butter Chocolate Chip Cookies are irresistibly chewy, gooey, and packed with a rich, nutty flavor from the browned butter. Each bite melts in your mouth with pools of chocolate and a perfect balance of sweetness. This ultimate cookie recipe is easy to make and guaranteed to be a crowd-pleaser!
Ingredients
- 3/4 Cup salted butter (unsalted butter will work too)
- 1 Cup packed light brown sugar
- 2 Tablespoons granulated white sugar
- 1 Large egg + 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 2 Cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate bar chopped
- 1/2 cup milk chocolate chips
- Flaky sea salt for sprinkling
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter, stirring constantly until it turns golden brown and gives off a nutty aroma. This should take about 5-7 minutes. Remove from heat and let it cool for about 10-15 minutes until it reaches room temperature.
- Mix Wet Ingredients: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the browned butter and both sugars together on medium speed until fluffy and well combined. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick.
- Add Chocolate: Gently fold in the semi-sweet chocolate chunks and milk chocolate chips until evenly distributed.
- Form the Cookies and Chill: Scoop about 3–4 oz of dough per cookie (or adjust to your preferred size) and place the dough balls on a parchment-lined baking sheet or tray. Cover tightly with plastic wrap and chill for at least 24 hours for the best flavor (1 hour minimum if short on time). Chilling the pre-scooped dough helps the flavors develop and prevents overspreading while keeping portioning easy.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange the chilled dough balls a few inches apart on the prepared sheet. If the dough has been chilled for more than an hour, let it sit at room temperature for about 10 minutes before baking.
- Bake: Bake the cookies for about 8-11 minutes, or until the edges are just turning golden. The exact time will vary depending on the size of your cookies. The centers should look soft and underbaked, as they’ll continue to cook as they cool.
- Sea Salt Finish: After removing from the oven, immediately sprinkle flaky sea salt on top of each cookie. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Enjoy: Serve warm or at room temperature, and enjoy the nutty, rich flavors of the brown butter with melty chocolate chunks!
Video
Notes
- Chilling the Dough: Chilling the dough for 24 hours deepens the flavor and prevents spreading in the oven, resulting in a thicker, chewier cookie. If you’re in a hurry, chill for at least 1 hour; the cookies may spread more, but they're still delicious.
- Cookie Size Flexibility:
- This recipe is flexible on cookie size. If you like large cookies, portion the dough accordingly; feel free to make them smaller if you prefer. Remember, larger cookies may need an extra 1-2 minutes in the oven, while smaller cookies may need less.
- Pull the cookies out when the edges are just starting to turn golden. They will look soft, but they’ll firm up as they cool. Do NOT overbake, as this keeps them chewy and soft inside.
Nutrition
Nutrition Facts
Brown Butter Chocolate Chip Cookies
Amount per Serving
Calories
650
% Daily Value*
Fat
33
g
51
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
77
mg
26
%
Sodium
499
mg
22
%
Potassium
257
mg
7
%
Carbohydrates
83
g
28
%
Fiber
3
g
13
%
Sugar
51
g
57
%
Protein
6
g
12
%
Vitamin A
652
IU
13
%
Calcium
65
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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