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Ultimate Brown Butter Chocolate Chip Cookies

Seriously the best brown butter chocolate chip cookies you'll ever eat with perfectly crisp edges, a soft in the middle and pockets of chocolatey goodness. They're absolutely life changing!

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

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

  • If measuring the flour without a kitchen scale be sure to scoop the flour into the measuring cup with a spoon and level it off with a knife to ensure you get the right amount of flour. 
  • To freeze the dough: After your cookie dough chills in the fridge scoop the dough into balls and place them on a parchment-lined cookie sheet. Place the baking sheet in the freezer and let the dough harden in the freezer for about 30 minutes. Once hardened, you can transfer the dough balls to a freezer-safe container and store for up to 3 months. Once ready to bake, place frozen dough balls onto a baking sheet and bake as directed. You might need to add a few extra minutes to the bake time.
  • To freeze the cookies: After baking, let the cookies cool completely and store in a freezer-safe container. You can eat these cookies straight from the freezer or let them thaw at room temperature or in the fridge before enjoying.

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: 18cookies

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.