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Ultimate Brown Butter Chocolate Chip Cookies: Deeply Nutty and Perfectly Chewy

Three freshly baked brown butter chocolate chip cookies stacked on a white plate with melted chocolate.
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Make the best chocolate chip cookies by browning the butter first. This technique adds a deep, nutty flavor and results in a cookie with crisp edges and a chewy center.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking, stirring occasionally. The butter will foam, then subside. Watch closely as brown bits form at the bottom.
  2. When the butter smells nutty and the milk solids are dark amber brown (about 5 to 8 minutes total), immediately remove the pan from the heat. Pour the browned butter, including the browned bits, into a heatproof bowl. Let it cool for 15 minutes until it is slightly warm, not hot.
  3. Add the brown sugar and granulated sugar to the slightly cooled brown butter. Whisk vigorously for one minute until well combined.
  4. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours, for the best flavor development.
  8. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Scoop dough balls (about 2 tablespoons each) onto the prepared sheets, spacing them 2 inches apart.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter is key: watch the milk solids carefully. Stop cooking the moment they turn amber brown to avoid burning.
  • Chilling the dough is not optional for this recipe; it deepens the nutty flavor and prevents excessive spreading.
  • For extra chewy chocolate chip cookies, use a mix of chocolate chips and chopped chocolate bars.

Nutrition

Find it online: https://cookingbyjade.com/brown-butter-chocolate-chip-cookies/