4.5 from 6 votes
Brown Butter Chocolate Chip Cookies Recipe
Level up your chocolate chip cookies with this rich, flavorful and delicious recipe. These easy brown butter chocolate chip cookies are seriously addictive. Made with brown sugar and browned butter, they are salty and sweet, and have an amazingly complex taste.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 35 cookies
Calories: 163 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter room temperature
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1½ teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup white chocolate chips
- flake sea salt optional
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Heat the butter in a small saucepan set over medium-low heat. When the butter has melted completely, whisk frequently and continue to heat until the butter begins to foam and brown bits begin to form. Keep a close eye on the butter and remove from heat as soon as it turns a golden amber color, after about 10 minutes. Pour into a heat-safe container and place in the refrigerator to cool for 10-15 minutes.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
- When the butter is cool to the touch, add it to a separate mixing bowl and use a hand-held mixer (or a stand mixer with a paddle attachment) to mix the cooled butter, brown sugar, and granulated sugar.
- Add in the eggs and vanilla extract. Mix well.
- Add the butter mixture to the flour mixture and mix until just combined. Fold in the white chocolate chips and semisweet chocolate chips.
- Use a cookie scoop to scoop the dough and place it on the prepared baking sheet. Chill in the refrigerator for 30 minutes.
- While the cookies chill, preheat oven to 350°F. Place the cookies 1 inch apart on a baking sheet and bake the cookies for 10-12 minutes, or until the edges are set and beginning to brown.
- Remove the cookies from the oven and immediately sprinkle with flake sea salt if desired. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cup of Yum
Notes
- Storage: Store brown butter chocolate chip cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month
- As you cook the melted butter, some of the liquid will begin to evaporate out of the pan. I suggest measuring the browned butter before and after browning, and if it is more than ½ tablespoon off from where you started, you may want to stir in more butter before cooling.
- Although scooping the cookie dough into individual balls before chilling isn’t completely necessary, it does make the process a lot easier. As the dough chills, it hardens a bit and can become difficult to scoop. Scooping the cookie dough before chilling it eliminates the struggle to scoop it.
Nutrition Information
Serving
1cookie
Calories
163kcal
(8%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
57mg
(2%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
179IU
(4%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 163
% Daily Value*
| Serving | 1cookie | |
| Calories | 163kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 57mg | 2% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.