Brown Butter Chocolate Chip Cookies
These gooey and luscious brown butter chocolate chip cookies have the most amazing texture and flavor, and are totally delicious!
It’s quite the paradox that I firmly believe that one can never have enough cookie recipes (and the dozens of cookie-centered cookbooks I own are a testament to that), and yet 99% of the time when I decide to bake cookies, I make some variation of my favorite chocolate chip cookies. I can spend all day looking on Pinterest for a good cookie recipe, and then go right on making the same cookies over and over. I really have never found a better recipe!
And yet… I get bored of making them the same way over and over, so I like finding different ways to change them up. Like adding dark chocolate and mango! Or making a birthday cake version! These brown butter chocolate chip cookies are a variation I came up with a long time ago, but they are still holding up many years later. They do take slightly more time than the original recipe (though not very much), but the flavor from the brown butter is definitely worth the effort!
If you don’t have a lot of experience with browning butter, I think the key is to just keep it low and slow. Stir the butter gently with a spatula as it cooks to prevent any of the butter solids from sticking to the bottom of the pan. The browned butter can go from deliciously caramelized to burnt and disgusting pretty quickly, so you definitely need to babysit the pan. I first posted these cookies years ago with milk chocolate chips in them, but I think I like them even better with these semi-sweet Guittard chocolate discs. The chocolate is so luscious and rich and complements the brown butter cookie dough perfectly. These cookies are so indulgent, and totally delicious!
Brown Butter Chocolate Chip CookiesPrint Recipe
- 12 tablespoons butter
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 2 cups + 2 tablespoons flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips or chunks I used chopped Guittard dark chocolate wafers
- 1 teaspoon flaky sea salt
- Preheat the oven to 350. Melt the butter in a medium skillet over medium heat. Cook 4-5 minutes, or until the butter gets foam and starts to turn brown. Remove the butter from the heat and let it cool slightly. In a large bowl or the bowl of a stand mixer, mix together the brown butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined. Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Scoop the dough onto the prepared baking sheet using a large cookie scoop (I like to use a 3 tablespoon scoop). Sprinkle each cookie with sea salt. Bake 12-13 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on the baking sheet for 5-10 minutes, then remove to cooling rack.