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Handheld photo showing the close-up texture of toasted golden-brown Brown Butter Chocolate Chip Cookies.

Brown Butter Chocolate Chip Cookies: The Ultimate Chewy & Salty-Sweet Recipe

These Brown Butter Chocolate Chip Cookies feature toasted golden edges, a soft chewy center, and glossy pools of dark chocolate, finished with flaky sea salt for the ultimate professional bakery-style treat at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts, Snacks
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (227g) Unsalted Butter To be browned
  • 1 cup (200g) Brown Sugar Packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 large Eggs Room temperature
  • 2 tsp (10ml) Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1 tsp (5g) Baking Soda
  • 1/2 tsp (3g) Fine Sea Salt
  • 6 oz (170g) Dark Chocolate Chunks High quality
  • 1 cup (175g) Semi-Sweet Chocolate Chips
  • 1 tbsp Flaky Sea Salt For garnish

Equipment

  • 1 Medium Saucepan For browning the butter
  • 2 Baking Sheet Lined with parchment paper

Method
 

Browning and Mixing
  1. Melt butter in a saucepan over medium heat, whisking until amber specks appear and it smells nutty. Transfer to a bowl and cool.
  2. Whisk cooled brown butter with sugars for 2-3 minutes until well combined. Add eggs and vanilla, whisking until lightened.
  3. Fold in flour, baking soda, and fine salt until just combined. Do not overmix.
  4. Fold in dark chocolate chunks and semi-sweet chips. Chill dough for 2 hours.
  5. Scoop onto lined sheets and bake at 350°F (175°C) for 9-11 minutes until edges are golden. Top with flaky salt immediately.

Notes

Chill the dough for at least 2 hours to prevent spreading.
Use the 'Pan Bang' method for extra rippled edges.