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The Best Brown Butter Chocolate Chip Cookies: Chewy Centers and Crispy Edges

A stack of three thick, chewy brown butter chocolate chip cookies with melted chocolate pools and sea salt.
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Make your new favorite cookies using the brown butter technique for a rich, nutty flavor. This recipe delivers bakery-style cookies with soft, gooey centers and perfectly crisp edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until combined.
  3. Beat in one egg at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours, for the best flavor and texture.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, placing them about 2 inches apart. Sprinkle the tops with flaky sea salt.
  9. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter is key; watch carefully so the milk solids toast to a deep amber color without burning.
  • Chilling the dough develops the nutty flavor and prevents the cookies from spreading too much during baking.
  • For a gourmet chocolate chip cookie experience, use a mix of dark and milk chocolate chunks instead of chips.

Nutrition

Find it online: https://rosatasty.com/brown-butter-chocolate-chip-cookies/