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The Best Brown Butter Chocolate Chip Cookies: Chewy Centers and Crisp Edges

Close-up of three rich brown butter chocolate chip cookies topped with melted chocolate chunks and flaky sea salt.
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This recipe uses browned butter to give your chocolate chip cookies a deep, nutty, caramelized flavor. You achieve bakery-style results with chewy centers and crisp edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking, stirring occasionally. The butter will foam, then subside, and brown bits will form at the bottom. You will smell a nutty aroma. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl, scraping in the brown bits. Let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours, for best flavor and texture.
  8. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Immediately sprinkle the tops with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To brown butter, watch the milk solids carefully; they turn from white to light tan to dark brown quickly. Stop cooking when they reach a deep amber color.
  • Chilling the dough is critical for preventing the cookies from spreading too much and developing a better texture.
  • Use high-quality chocolate chunks for a more gourmet result and better melt.

Nutrition

Find it online: https://cookerycommand.com/brown-butter-chocolate-chip-cookies/