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Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are your classic chocolate chip cookie with a nutty browned butter flavor and little specs of sea salt throughout.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 30 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 cup unsalted butter (2 sticks)
  • 2 1/2 2 1/2 cups all-purpose flour
  • 1 1 teaspoon baking soda
  • 1 1 teaspoon coarse sea salt
  • 1 1 cup packed light brown sugar
  • 1/2 1/2 cup granulated sugar
  • 2 2 large eggs, whisked
  • 2 2 teaspoons vanilla extract
  • 2 2 cups semisweet chocolate chips
  • flaked sea salt, for sprinkling

Instructions

    Cup of Yum
  1. In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
  2. While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
  4. Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
  5. Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
  6. Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
  7. Store airtight at room temperature for up to 3 days.

Notes

  • I scoop my cookie dough into balls and freeze it on a cookie sheet.
  • After the balls are frozen you can put them in a freezer bag. To bake, just add 2-3 minutes to the bake time.
  • Source: From the Cookies & Cups Cookbook with permission from Shelly the author.