Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies are next-level delicious with a rich, nutty flavor that takes classic cookies up a notch. Perfectly chewy, customizable, and totally addictive – they’re guaranteed to become your new favorite!
Equipment
- Light-colored saucepan
- Mixing bowls
- Whisk
- Spatula
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Ice cream scoop (optional)
- Cooling rack
Ingredients
Main Ingredients:
- 1 cup unsalted butter for browning
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
Optional Add-ins:
- ¾ cup chopped walnuts or pecans
- Flaky sea salt for topping
- Extra chocolate chunks
Instructions
Step 1: Brown the Butter
- Cut butter into pieces and place in a light-colored saucepan.
- Heat over medium, stirring occasionally.
- Allow it to foam and continue cooking until amber in color with a nutty aroma (5–8 mins).
- Remove from heat and pour into a bowl, scraping brown bits. Let cool for 10 minutes.
Step 2: Make the Dough
- Mix cooled brown butter with both sugars until well combined.
- Add eggs one at a time, mixing well. Stir in vanilla.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually combine dry with wet ingredients.
- Fold in chocolate chips (and optional nuts). Dough will be softer than usual.
Step 3: Chill & Bake
- Cover and chill dough for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C).
- Scoop about 2 tbsp dough per cookie onto parchment-lined sheet, spaced 2 inches apart.
- Bake 10–12 mins until edges are golden and centers are slightly underdone.
- Cool on sheet 5 mins, then transfer to wire rack.
Notes
Don’t skip the chill time – it improves flavor and texture.
For a flavor boost, sprinkle flaky sea salt before baking.
To keep cookies soft, store in airtight container with a slice of bread.
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 2g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!