Brown Butter Chocolate Chip (Print Version)

Buttery, golden cookies bursting with chocolate chips and rich flavor—ideal for sharing or special occasions.

# Components:

→ Brown Butter Base

01 - 1/2 cup unsalted butter
02 - 3/4 cup brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Cookie Dough

06 - 1 3/4 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1 teaspoon salt
09 - 1 1/4 cups semi-sweet chocolate chips
10 - Flaky sea salt, for topping (optional)

# Method:

01 - In a small saucepan over medium heat, melt butter, stirring constantly until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Brown bits will form at the bottom and you will hear crackling sounds. Transfer to a heatproof bowl and let cool for 10 minutes.
02 - Combine brown sugar and granulated sugar with the cooled brown butter. Whisk until fully incorporated, then beat in the egg and vanilla extract until the mixture is smooth.
03 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the chocolate chips.
04 - Cover the dough and refrigerate for 30 minutes. This step enhances texture and prevents excessive spreading during baking.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into 24 even portions, spacing them 2 inches apart. Bake for 10–12 minutes, until edges are golden and centers are slightly underbaked.
06 - Immediately sprinkle baked cookies with flaky sea salt if desired. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.

# Expert Advice:

01 -
  • Easy enough for beginners but bakery-worthy for seasoned bakers
  • Browns butter in minutes for a flavor payoff that truly transforms each bite
  • No special equipment needed and ready in less than an hour
  • The flavor is crowd-pleasing with just enough sophistication to stand out
02 -
  • Rich in flavor thanks to brown butter and real vanilla
  • Chewy centers and crispy edges are guaranteed if you slightly underbake
  • Cookie dough can be made ahead and frozen for future cravings
  • Sprinkling sea salt on top adds sophistication and balances the sweetness
03 -
  • Let the brown butter cool to room temp before adding sugar or you will melt the sugar and affect texture
  • Do not overmix once flour goes in otherwise the cookies get tough
  • A sprinkle of flaky salt right out of the oven elevates every bite

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