Description
These brown butter chocolate chip cookies feature a nutty, toasty flavor and a perfect texture with crispy edges and a chewy, fudgy center. They are easy to make, freezer-friendly, and use simple pantry staples.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- ¾ cup (150g) granulated sugar
- 1 cup (200g) packed brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups (340g) chocolate chips (mix of semi-sweet and milk)
- Flaky sea salt (for topping)
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat. Stir constantly until it foams, then crackles, and finally smells nutty with golden brown specks at the bottom. Pour into a heat-proof bowl and cool for 10-15 minutes until warm.
- Mix wet ingredients: In a medium bowl, whisk the cooled brown butter, granulated sugar, and brown sugar until glossy. Add the whole egg, egg yolk, and vanilla extract. Whisk vigorously for about a minute until the mixture lightens in color.
- Combine dry ingredients: In a separate large bowl, whisk together the flour, baking soda, and salt to remove clumps.
- Bring it all together: Gradually add dry ingredients to wet ingredients. Mix on low speed or stir with a wooden spoon until just combined. Do not overmix. Fold in chocolate chips gently with a spatula.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to prevent spreading and concentrate flavors.
- Preheat oven and prep sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and bake: Scoop dough into 1.5 tablespoon balls and place 2 inches apart on sheets. Bake for 12-14 minutes until edges are golden brown but centers look soft and slightly underdone.
- Finish: Immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure butter is cooled to warm (not hot) before adding to sugar to avoid cooking the eggs. Chill dough for best texture and to prevent excessive spreading. Use a scale for flour accuracy if possible. Rotate pans halfway through baking for even browning. Underbake slightly as cookies continue to cook on the hot pan.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: brown butter cookies, chocolate chip cookies, easy cookie recipe, chewy cookies, baking from scratch, holiday cookies, freezer friendly dough