5 from 76 votes
Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies use browned butter for a nutty aroma and deeper flavor, combined with both brown and granulated sugars for a chewy texture. Folded in dark chocolate chunks and a sprinkling of sea salt flakes create bursts of rich sweetness balanced by salty highlights. Chilling the dough before baking enhances flavor and texture. These cookies bake to a golden hue with a delightfully soft, chewy center and lightly crisp edges.
Prep Time
10 mins
Cook Time
14 mins
Chill Time
1 hr
Total Time
1 hr 24 mins
Servings:
24
Calories:
212 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup butter unsalted, 2 sticks, divided
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- 1 large egg
- 1 large egg yolk
- 2 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup dark chocolate can use milk chocolate, if you prefer, chopped
- 2 tablespoons sea salt flakes, divided
Instructions
- Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.
- Place remaining stick of butter and cooled browned butter in a bowl and using an electric mixer, beat until light and fluffy.
- Add both sugars and continue to beat together until light and fluffy.
- Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.
- Stir in egg and egg yolk.
- In another bowl whisk dry ingredients together and add to the butter mixture.
- Beat together until a dough comes together.
- Fold in chopped chocolate chips until fully combined.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
- Preheat oven to 350˚F.
- Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart and sprinkle with sea salt flakes.
- Bake for 12 to 14 minutes or until cookies are golden brown.
- Allow cookies to cool for 5 minutes before transferring to a cooling rack or serve warm.
Cup of Yum
Notes
- Brown butter carefully until nutty aroma and deep brown color develop without burning to avoid bitterness.
- Chill cookie dough for 1 hour up to 3 days to improve flavor and control spreading during baking.
- Freeze cookie dough balls with sea salt flakes pressed on; bake directly from frozen, adjusting baking time slightly.
- Store baked cookies in airtight container; freeze up to 2 months and warm in oven or microwave before serving.
- Avoid overbaking to maintain a chewy texture; remove cookies when golden and slightly soft in the center.
Nutrition Information
Calories
212kcal
(11%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Sodium
731mg
(30%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
261IU
(5%)
Calcium
16mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 212
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 731mg | 30% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 261IU | 5% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.