Brown Butter Chocolate Chip Cookies

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Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies are crispy on the edges, gooey and chewy in the center, and packed with rich, nutty caramel flavor. Browning the butter and chilling the dough overnight creates a bakery-style cookie that’s the ultimate upgrade to the classic.

Course: cookies

Cuisine: American

Servings: cookies

Author: Eden

Cost: $12

Ingredients

1 cup unsalted butter 2 sticks, browned and cooled
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
3/4 cup dark brown sugar C&H dark brown sugar
1 large egg
1 large egg yolk
2 tbsp milk
2 tsp vanilla extract
2 cups semisweet chocolate chips I like Guittard Baking Chips

Instructions

Place the butter in a medium saucepan over medium heat. Stir often as it melts, foams, and turns golden brown with a nutty aroma (about 5 minutes). Turn off the heat and let the browned butter cool for 5-10 minutes in the saucepan before using so it doesn’t scramble the eggs.
In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 5–7 minutes. Scrape down the sides of the bowl halfway through mixing.
Mix in the egg, egg yolk, milk, and vanilla extract until fully combined. Scrape the bowl as needed. Beat for another 5-10 on medium/high minutes until it's light in color.
With the mixer on low speed, slowly add the flour mixture. Mix just until no dry streaks remain — don’t overmix.
Using a spatula, fold in chocolate chips (I like the Guittard Super Cookie Chips Semisweet) or chopped chocolate until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. This step deepens the flavor and improves the texture.
When ready to bake, preheat the oven to 375°F. Line baking sheets with parchment paper.
Use a kitchen scale to scoop 57 g (about ¼ cup) of dough per cookie. Roll into balls and place 6 cookies per sheet to give them room to spread.
Bake one tray at a time in the middle rack for 10–11 minutes, or until the edges are golden brown and the centers are just set. Every oven is different, I take mine out after 11 minutes and they're still gooey inside.
Right after removing from the oven, place a round biscuit cutter around each cookie and gently swirl it in a circle to create perfectly even, bakery-style cookies. Sprinkle with flaky sea salt while still warm.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

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