Description
These brown butter chocolate chip cookies have that signature crackled top, chewy center, and crispy edge that professional bakeries charge five dollars for. The nutty, caramelized flavor of browned butter transforms ordinary chocolate chip cookies into something unforgettable.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips or chunks
- Flaky sea salt for finishing (optional but highly recommended)
Instructions
- Brown the butter: Place the butter in a medium saucepan over medium heat. Melt it completely, then continue cooking, swirling the pan occasionally. The butter will foam up, then start to crackle and pop. After about 5-7 minutes, the foam will subside, and you’ll see golden-brown specks forming at the bottom. The butter will smell nutty and toasty. Remove from heat immediately and pour into a large heatproof bowl. Let it cool for 10-15 minutes—it should be warm but not hot.
- Combine sugars and butter: Add the brown sugar and granulated sugar to the warm browned butter. Whisk vigorously until the mixture is smooth and glossy, about 1 minute. It should look like wet sand.
- Add eggs and vanilla: Add the eggs one at a time, whisking well after each addition. Then add the vanilla and whisk until the mixture is pale, thick, and falls in ribbons from the whisk—about 2 minutes.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt. Make sure there are no lumps.
- Mix dry into wet: Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay—overmixing will make the cookies tough.
- Fold in the chocolate: Add the chocolate chips or chopped chocolate. Fold until evenly distributed. The dough will be thick and sticky.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours.
- Preheat and prepare: When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop and shape: Use your cookie scoop to portion the dough into balls about 3 tablespoons each (45-50 grams). Place them 3 inches apart on the prepared baking sheets. For that bakery-style look, gently tear each dough ball in half and press the rough sides together, leaving the craggy top exposed.
- Bake: Bake one sheet at a time for 11-13 minutes, rotating halfway through. The edges should be golden brown and set, but the centers will look slightly underdone and puffy.
- Finish with salt: Immediately after removing from the oven, sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5-7 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t rush the brown butter. Watch for the color change and that toasty smell. The brown butter needs to cool before you add the eggs. Chilling the dough is non-negotiable for best results. Use a cookie scoop for consistency. Bake one sheet at a time. Pull the cookies when the edges are golden but the centers still look soft.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 20
- Sodium: 165
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 3.5
Keywords: brown butter chocolate chip cookies, bakery style cookies, chewy chocolate chip cookies, homemade cookies, easy cookie recipe