Baking & Desserts
Brown Butter Chocolate Chip Cookies
Browning the butter gives these cookies a deep, toffee-like flavor. They're thick and chewy with pools of melted chocolate and a sprinkle of flaky salt.
20Servings
25 minPrep
12 minCook
37 minTotal
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Ingredients
Serves 20. Tap to check off as you go.
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Tools you’ll need
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- Light-colored saucepan[product link placeholder]
- 3-tablespoon cookie scoop[product link placeholder]
- Half sheet pans[product link placeholder]
- Parchment paper[product link placeholder]
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Keep swirling until it foams and the bits on the bottom turn toasty brown, 5–7 minutes. Pour it into a large bowl, scraping in the brown bits, and cool 15 minutes.
- Whisk both sugars into the butter, then the eggs and vanilla, until glossy.
- Stir in the flour, baking soda and salt until just combined, then fold in the chocolate.
- Chill the dough at least 30 minutes (or up to 3 days).
- Heat the oven to 350°F. Scoop 3-tablespoon balls onto parchment-lined sheets, 2 inches apart.
- Bake 11–13 minutes, until golden at the edges but still soft in the center. Sprinkle with flaky salt and cool on the pan 5 minutes.
Tips & make-ahead
- Freeze scooped dough balls and bake from frozen. Add 1–2 minutes.
- Chopped chocolate bars melt into bigger pools than chips.
Shopping list: Brown Butter Chocolate Chip Cookies (sorted by aisle)
Dairy & Eggs
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
Baking
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 8 oz semisweet or dark chocolate, chopped (or chips)
Spices & Oils
- 1 tsp kosher salt
- To finish flaky sea salt
https://weeklymenusolutions.com/recipes/brown-butter-chocolate-chip-cookies/
