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Ultimate Brown Butter Chocolate Chip Cookies
5 from 30 votes

Ultimate Brown Butter Chocolate Chip Cookies

These cookies feature a rich brown butter flavor combined with both brown and granulated sugars for balanced sweetness and moisture. The dough, chilled before baking, contains chopped dark chocolate pieces that melt into pockets of semi-sweet indulgence. Topped with flaky sea salt, the cookies have a tender yet chewy texture with a hint of caramel from the browned butter, making them satisfying to enjoy fresh or after freezing.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 18 cookies
Calories: 284 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) butter one browned, one softened, unsalted
  • ¾ cup light brown sugar packed
  • ¾ cup granulated sugar
  • 2 large egg at room temperature
  • 1 ½ teaspoons vanilla extract pure
  • 300 grams all-purpose flour 2 ⅛ cups*
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz baking chocolate chopped, 60% cacao
  • sea salt for topping, flakey

Instructions

    Cup of Yum
  1. In a medium saucepan or pot heat 1 stick of butter over medium heat, whisking constantly until butter starts to foam and become fragrant and golden. Once butter is brown, remove from heat and let cool completely before mixing it into remaining ingredients.
  2. In a medium mixing bowl, mix together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl whisk together the softened butter, cooled and browned butter, granulated sugar and brown sugar with a hand mixer or stand mixer until the mixture is combined.
  4. Beat in the eggs one at a time, then add in the vanilla.
  5. Reduce speed and gradually add the dry mixture to the wet mixture and mix until just combined.
  6. Mix in the chopped chocolate. Cover the bowl and place in the fridge to chill for at least 2 hours or overnight.
  7. Once you’re ready to bake, preheat oven to 375°F and line two baking sheets with parchment paper. Using a medium cookie scoop, scoop about 2-3 Tablespoons of dough onto the prepared baking sheet. Use your hands to roll dough into balls. Don’t press down!
  8. Bake in the oven (on the middle rack) for 10-12 minutes, or until the bottoms and edges are golden, but the center is still soft. Be careful not to over bake if you want that perfect soft middle!
  9. Remove from oven. Sprinkle with flaky sea salt immediately and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Measure flour by spooning into the cup and leveling with a knife to avoid packing and ensure accurate amounts.
  • After chilling dough, scoop into balls and freeze on a lined tray before transferring to a container; dough keeps up to 3 months frozen.
  • Bake frozen dough balls without thawing; increase baking time slightly to account for freezing.
  • Fully baked cookies can be frozen in airtight containers and enjoyed straight from the freezer or thawed before serving.

Nutrition Information

Serving 1cookie Calories 284kcal (14%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 10g (50%) Cholesterol 47mg (16%) Sodium 143mg (6%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 18 cookies

Amount Per Serving

Calories 284

% Daily Value*

Serving 1cookie
Calories 284kcal 14%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 10g 50%
Cholesterol 47mg 16%
Sodium 143mg 6%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.