Description
These brown butter chocolate chip cookies offer a bakery-quality taste with deep, nutty flavors and a perfect texture of crispy edges and chewy centers. They are designed for busy weeknights, requiring minimal active time and using standard pantry ingredients.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar (dark preferred)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups (340g) chocolate chips or chunks
- Flaky sea salt (optional, for topping)
Instructions
- Brown the butter: Melt butter in a medium saucepan over medium heat, stirring constantly until it turns deep amber and smells nutty (5-7 minutes). Pour into a heat-proof bowl and cool for 10 minutes.
- Mix wet ingredients: Whisk the cooled brown butter, granulated sugar, and brown sugar vigorously for 2 minutes until glossy. Add the egg, egg yolk, and vanilla extract, whisking until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
- Make the dough: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix. Fold in the chocolate chips.
- Chill the dough: Refrigerate the dough for at least 30 minutes (or up to 24 hours) to prevent spreading and enhance flavor.
- Preheat and prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and bake: Scoop dough into 2-tablespoon balls, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden brown but centers look slightly soft.
- Cool and serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
Ensure butter is cooled before mixing to avoid melting the chocolate or cooking the eggs. Chill dough for best texture. Use a kitchen scale for accurate flour measurement. Cookies can be frozen as dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: brown butter cookies, chocolate chip cookies, easy dessert, weeknight baking, chewy cookies, bakery style cookies