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hand holding a brown butter chocolate chip cookie

Brown Butter Chocolate Chip Cookies

Thick and chewy, full of milk chocolate chips and the gorgeous nutty carmelized flavors these brown butter chocolate chip cookies are fabulous. Your new favorite cookie recipe!

  • Total Time: 35 minutes
  • Yield: 2 Dozen Cookies 1x

Ingredients

Units Scale
  • 218 grams (1 3/4 Cups) All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 7oz (14 Tablespoons) Salted Butter, divided
  • 150 grams (3/4 Cup) Granulated Sugar
  • 150 grams (3/4 Cup) Light Brown Sugar
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Large Egg + 1 Large Egg Yolk, at room temperature
  • 200 grams Chocolate Chips or Chocolate Chunks
  • Fleur de Sel

Instructions

  1. Whisk the flour, baking soda, baking powder, and salt together and set aside. To brown, the butter cook 5oz (1o tablespoons) of the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes, depending on the size of your pan. For a detailed process check out this post on how to brown butter
  2. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
  3. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter diced into small pieces. Mix until completely dissolved in the brown butter.
  4. Add in the brown sugar, granulated sugar, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined for about 30 seconds. At this point, you will have a pretty dark brown color, mix for another minute and a half to two minutes until you achieve a much lighter color. 
  5. Mix in the flour mixture until fully combined. Fold in chocolate chips. Turn the oven on to 375F/1 C. While the oven preheats let the dough sit and "marinate" for at least 10 minutes, this gives the flour time to rehydrate and the cookie dough to meld more together.
  6. When ready use a medium cookie scoop to portion the cookie dough. I bake 8 cookies per half sheet pan lined with a silicone liner or parchment paper. 
  7. Bake for 9-12 minutes or until golden brown but still look a bit undercooked, sprinkle with fleur de sel at this point, if desired. Then let cool on the tray for 5 minutes sitting on top of a wire rack then transfer the cookies directly onto the wire rack to cool completely. Store in an air-tight container for up to 5 days.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: the best brown butter chocolate chip cookies, brown butter chocolate chunk cookies

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