Description

These Brown Butter Chocolate Chip Cookies are irresistibly gooey with a deep, nutty flavor from the browned butter. Featuring a perfect blend of semi-sweet chocolate chips and optional dark chocolate chunks, these cookies offer a deliciously rich and chewy texture. Sea salt flakes sprinkled on top add a delightful contrast to the sweetness.

Ingredients

Scale

Brown Butter

1 cup Unsalted Butter (Browned)

Dry Ingredients

2.5 cups All-purpose Flour (Accurate measurement is crucial)
1 tsp Baking Soda
1 tsp Salt (Can reduce if using salted butter)

Sugars

1 cup Dark Brown Sugar
1 cup Granulated Sugar

Wet Ingredients

2 large Eggs (Try flax eggs for vegan)
1 tbsp Vanilla Extract (Use pure for best flavor)

Chocolate

1 cup Semi-Sweet Chocolate Chips (Can swap for dark or milk)
1 cup Dark Chocolate Chunks (Optional, omit if preferred)

Finishing Touch

1 tbsp Sea Salt Flakes (Optional but recommended)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat, stirring continuously until it turns golden brown and emits a nutty aroma. This process should take about 5–7 minutes. Remove from heat and allow it to cool for 10 minutes before using.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
Cream Ingredients: In a large mixing bowl, combine the cooled brown butter with the dark brown sugar and granulated sugar. Beat the mixture until creamy and smooth, about 2–3 minutes.
Incorporate Wet Ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
Add Chocolate: Gently fold in the semi-sweet chocolate chips and, if using, the dark chocolate chunks to evenly distribute them throughout the dough.
Chill Dough (optional): For thicker and chewier cookies, refrigerate the dough for at least 30 minutes and up to 24 hours. This step is optional but recommended for optimal texture.
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Bake Cookies: Scoop the dough onto the prepared baking sheet, spacing each portion about 2 inches apart to allow for spreading. Bake in the preheated oven for 10–12 minutes until the edges are slightly golden but the centers remain soft.
Finish: Immediately after removing the cookies from the oven, sprinkle them with sea salt flakes for a burst of flavor. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Using browned butter enhances the cookie’s flavor with a nutty richness.
Measuring flour accurately by spooning and leveling ensures proper texture.
Chilling the dough is optional but results in thicker, chewier cookies.
Sea salt flakes are recommended for a flavorful contrast but can be omitted if preferred.
For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).