Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies are a must-try! You’ll love the depth of flavor from nutty browned butter and gooey chocolate in every bite. No mixer needed to make the cookie dough either!

Course Dessert

Cuisine American

Prep Time 35

Cook Time 12

Chill time 20

Total Time 1 7

Servings cookies

Calories 359kcal

Author John Kanell

Equipment

2 Large baking sheets
Parchment paper

Ingredients

1¼ cups unsalted butter, diced (282g)
2⅔ cups all-purpose flour (320g)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
¾ cup light brown sugar (165g)
½ cup granulated sugar (100g)
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1½ cups semisweet chocolate chips or chocolate chunks (270g)
½ cup dark chocolate chips optional, (90g)

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Place the butter in a medium skillet or wide saucepan over medium heat. Cook for 2 to 3 minutes, until melted and bubbling.
Continue to cook for 3 to 5 more minutes, stirring frequently, until it is light to medium amber in color and the milk solids are medium brown.
Remove the pan from the heat and immediately pour the butter into a large, heatproof mixing bowl. Stir it around in the bowl to help stop the cooking. If the milk solids at the bottom of the pan are still medium-brown, you can scrape them into the browned butter if you like.
Whisk in the light brown and granulated sugars, then let cool until it’s just warm, 20 to 30 minutes.
Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, and salt.
To the butter mixture, add the egg, egg yolk, and vanilla and whisk to combine.
Add the flour mixture and stir to combine. Stir in the chocolate chips. Refrigerate the dough for 20 minutes.
Scoop the dough into 3 tablespoon-sized balls (66g) and place on the baking sheets 3 inches apart. Press a few dark chocolate chips into the top of each cookie, if you like.
Bake for 11 to 13 minutes or until the edges are light golden brown and the tops are dry. (For best results, bake one sheet at a time.) Let cookies cool on the pan for 5 minutes, then move to a cooling rack. Store any leftovers in an airtight container for up to 5 days.

Notes

You can tell the butter is browned when the solids have separated and little brown flecks are settled on the bottom of the pan. I recommend using a lighter color pan, like stainless steel or a light enameled coating so you can easily tell the color of the butter.
Once the butter is browned, you should have about 1 cup (226g). If you think you might have less, measure it and add enough melted butter to reach that volume or gram weight before mixing the dough together. If you have a little bit more, that's okay! Proceed with the recipe.
You can sprinkle these with flaky sea salt right when they come out of the oven for extra crunch and flavor.
For smaller cookies, scoop the dough into 1½ tablespoon-sized balls (34g) and bake for 9 to 11 minutes.

Nutrition