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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, browned and cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 cups semisweet chocolate chips

Method
 

  1. Brown the butter in a saucepan over medium heat for 5–7 minutes, stirring often, until speckled and nutty. Pour into a large bowl and cool until barely warm.
  2. Whisk in both sugars until smooth, then add eggs and vanilla and whisk until glossy.
  3. Fold in flour, baking soda, and salt just until combined, then fold in chocolate chips.
  4. Scoop dough into 2-tablespoon balls, place on lined sheets, and chill 30 minutes in the fridge or 15 minutes in the freezer.
  5. Preheat oven to 350°F (175°C). Bake chilled dough balls 10–12 minutes until edges are golden and centres look underdone. Sprinkle with flaky salt and cool on the sheet 5 minutes.

Notes

Chilling the dough is not optional here. Skipping it will cause the cookies to spread too much. If the browned butter is too hot when you add the sugar, the dough can separate and turn greasy, so let it cool until it feels just warm, not hot. The scooped dough can be refrigerated up to 48 hours for deeper flavour.