Brown Butter Chocolate Chip Cookies Recipe

Indulge in a cookie experience with decadent treats crafted from nutty browned butter and rich brown sugar. The blend of vanilla and sea salt complements generous chunks of semisweet chocolate to create a cookie that is crisp on the outside and chewy within. Pair with a cold glass of milk.

I’ve been perfecting my Brown Butter Chocolate Chip Cookies recipe for a while now and I’m excited to share it with you. I use 3/4 cup of unsalted butter that I brown to bring out a nutty flavor, paired with 1 cup of packed brown sugar and 1/4 cup of granulated sugar to get the right level of sweetness.

When you add in 1 egg and 1 egg yolk at room temperature, along with 1 tablespoon of pure vanilla extract, you’re setting up a solid base for these cookies. I then stir in 1 3/4 cup all-purpose flour, 3/4 teaspoon baking soda and 1 teaspoon sea salt to build a dough that bakes up crunchy on the outside yet remains gooey on the inside.

The 2 cups of roughly chopped semisweet chocolate finish it off perfectly. Each bite packs a mix of good fats, carbs, and proteins, making these cookies a deliciously balanced treat.

I’ve tested this recipe many times and trust its results for the best chocolate chip cookie ever.

Why I Like this Recipe

I love this recipe because the browned butter gives it a unique nutty flavor thats really special and makes the cookies taste super rich. I also like how the mix of brown sugar and granulated sugar creates the perfect balance between a crunchy edge and a soft, chewy center. The chunky pieces of semisweet chocolate are amazing too, every bite is filled with melty chocolate goodness that totally satisfies my sweet tooth. And honestly, its simple enough that even when im a bit clumsy in the kitchen, i can still whip up a batch and have them turn out delicious every time.

Ingredients

• 3/4 cup unsalted butter, browned – It gives a rich nutty flavor and essential fats that make the cookies extra tender.
• 1 cup brown sugar, packed – Adds deep molasses sweetness with mostly carbohydrates and a hint of moisture.
• 1 egg and 1 yolk – Offers protein and acts as a binding agent to help hold everything together.
• 1 3/4 cup all-purpose flour – Supplies structure with carbs, though it’s low in protein and fiber.
• 2 cups semisweet chocolate – Brings a bittersweet taste and antioxidants, balancing the overall sweetness.

Ingredient Quantities

• 3/4 cup (168 g) unsalted butter, browned
• 1 cup (200 g) brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 egg and 1 egg yolk, both at room temperature
• 1 tablespoon pure vanilla extract
• 1 3/4 cup (210 g) all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon sea salt, plus extra for sprinkling
• 2 cups semisweet chocolate, roughly chopped

How to Make this

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a small saucepan, melt the butter over medium heat and let it cook until it turns a nutty brown color; be sure to stir frequently then remove it from the heat and let it cool.

3. In a large bowl, mix together the cooled browned butter with the brown sugar and granulated sugar until they’re well combined.

4. Add the egg, egg yolk, and vanilla extract into the bowl and stir until smooth.

5. In another bowl, whisk together the all-purpose flour, baking soda, and 1 teaspoon of sea salt.

6. Gradually add the dry ingredients to the wet mixture stirring constantly until just combined – do not overmix.

7. Gently fold in the roughly chopped semisweet chocolate.

8. Scoop out cookie dough balls onto the prepared baking sheet leaving enough space between them to spread a bit and gently sprinkle a little extra sea salt on top of each one.

9. Bake the cookies for 10-12 minutes or until the edges are crunchy and the centers still seem soft.

10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Equipment Needed

1. Preheated oven set to 350°F (175°C)
2. Baking sheet with parchment paper
3. Small saucepan
4. Large mixing bowl
5. Additional medium bowl
6. Whisk
7. Measuring cups and spoons
8. Wooden spoon or spatula
9. Cookie scoop or standard spoon for dough balls
10. Wire cooling rack

These are the basics you need for making the cookies.

FAQ

Brown Butter Chocolate Chip Cookies Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter instead, just make sure to reduce the sea salt in the recipe.
• If you’re trying to avoid eggs, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water and let it sit for a few minutes before using it as a replacement. This works well for the egg and egg yolk combo.
• Not a fan of pure vanilla extract? You can try using an equal amount of almond extract instead, though it does give a slightly different flavor.
• If you dont have all-purpose flour, a gluten free flour blend in equal measure generally works fine, but you might notice a bit of texture change.
• Dont have semisweet chocolate? You can use dark chocolate chips or even milk chocolate pieces, but remember these can change the overall sweetness of your cookies.

Pro Tips

1. When makin the browned butter, keep a close eye on it so it don’t burn – stir it constantly and take it off the heat as soon as it smells nutty, otherwise your cookies might end up tasting bitter.

2. Make sure your eggs are at room temp before you add em in. If they’re too cold, the dough might not mix as well, and it could change the final texture of the cookies.

3. Be careful not to overmix your dough once you add the dry ingredients. Overmixin can make your cookies turn out tough instead of soft and chewy inside, so mix just until you see no dry flour.

4. If you like a little flavor boost, sprinkle an extra pinch of sea salt on top of the dough balls before baking. It brings out the sweetness and adds a cool salty crunch to each bite, trust me.