These brown butter chocolate chip cookies are a delicious way to level up your cookie game. Browned butter imparts a rich, caramel-like flavor that is irresistible. They're easy to make - no mixer or chilling required!
Line 2 large baking sheets with silicone baking mats or parchment paper, set aside.
Brown the Butter
Cut butter into ½ “ cubes.
Put butter in a thick-bottomed pan (preferably in an even layer).
Cook over medium heat, stirring occasionally,
First, the butter will melt.
Then, it will begin to foam on top and start bubbling.
Next, it will start turning light brown with light brown flecks.
Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.
As soon as the butter is done cooking, transfer it to a bowl or glass jar to cool and stop cooking. It should be amber in color with nice dark amber flecks throughout.
Make the Cookies
In a small bowl, combine flour, sea salt, baking soda, and baking powder. Set aside.
In a large bowl, add the browned butter brown sugar and granulated sugar and stir to combine.
Then, add the egg and vanilla and mix until fully incorporated.
Add the dry mixture and stir to combine.
Then fold in the chocolate chips.
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
Bake in the preheated oven for 7-9 minutes, until the edges are browned and the cookies just barely look set. They cook fast, so please watch them carefully. 7.5-8 min is my preferred baking time.
Remove baked cookies from the oven and sprinkle them with flaky sea salt.
Let them cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
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Notes
*Or ½ cup chocolate chips, ½ cup chopped chocolateFor more detailed instructions, visit this post on How to Brown Butter.Make the brown butter ahead and freeze or chill in the refrigerator Don’t brown more than 1 cup at a time.Ingredient Notes & Substitutions
Brown Butter.You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks - check out this post on How to Brown Butter.
All-purpose flour. For a gluten-free version substitute a 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. Dark brown sugar is a great substitution.
Chocolate chips. Use your favorite variety - semisweet, dark milk, etc. You can also use chopped chocolate bars.
StoreOnce cooled, store brown butter chocolate chip cookies in an airtight container at room temperature for 3-5 days.FreezeFreeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.