Browned Butter Chocolate Chip Cookies

5 from 26 votes

Stop your search for the perfect cookie, this Browned Butter Chocolate Chip Cookies are literally heaven! They have a perfect crispy edge while still being soft, chewy, and just melt in your mouth. The browned butter is such an easy and crucial step that gives this cookie a deep caramel flavor that is to die for!

Prep Time20

Cook Time20

Cool45

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 313kcal

Author: Lauren Allen

Cost: 5

Equipment

Ingredients

1 cup unsalted butter (2 sticks), room temperature
1 cup light brown sugar , packed
2 teaspoons vanilla extract
1/2 cup granulated sugar
2 large eggs
1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup semi-sweet chocolate chips
1/2 cup chocolate chunks
fine sea salt , or finishing salt for topping

US Customary - Metric

Instructions

Brown Butter: Place 1/2 cup (1 stick) of butter in a medium skillet. Melt over medium heat, swirling the pan frequently, as it begins to foam and froth and develop a nutty smell. Once it turns light golden/amber colored, remove from heat and pour into a small bowl. Allow it to cool to room temperature before making the cookie dough.
Cookie Dough: Add remaining stick of butter to a mixing bowl with brown sugar and mix for 3 minutes, until fluffy and smooth. Add granulated sugar, cooled browned butter and vanilla extract and mix well. Add egg and egg yolk and mix. Add the flour, salt, baking powder, and baking soda, mixing on low speed just until incorporated. Stir in chocolate chunks.
Chill dough: Cover the dough with plastic wrap and refrigerate for at least 20 minutes. Preheat oven to 350°F and line two baking sheets with parchment paper.
Scoop 2 tablespoon-size portions of dough and roll into balls. Place on prepared baking sheets, 2 inches apart.
Bake for 11 to 14 minutes, or until just barely golden on the edges.
Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire cooling wrack to cool completely. Sprinkle the tops with a sea salt or flake salt, if desired.

Video

Notes

To add Toffee Bits: substitute 1/2 of the chocolate chunks for toffee pieces.
Salt: Try sprinkling a little bit of sea salt or finishing salt on the top of each cookie before baking.

Store leftover cookies in an airtight container at room temperature for a few days, or freeze.

Freezing Instructions: Freeze baked cookies in an airtight container for to 3 months. Cookie dough may also be frozen. Add a few minutes to bake time for frozen cookie dough balls.

Recipe originally adapted from Joy the Baker.

Nutrition

Recipe Link

Recipe Video