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Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies have a rich, nutty flavor and crisp golden edges with soft, slightly underdone centers. Chill the dough before baking for cookies packed with semisweet chocolate chips.
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Prep Time 25 minutes
Cook Time 32 minutes
Chilling 1 hour
Total Time 1 hour 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, cut into tablespoons
  • 2 tbsp water
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 cup semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheet

Method
 

  1. Melt the butter in a medium saucepan over medium heat, stirring often, for 5-8 minutes, until the milk solids turn golden brown and smell nutty.
  2. Carefully stir the water into the browned butter.
  3. Transfer the mixture to a large bowl and cool until warm, not hot, about 20 minutes.
  4. Whisk the brown sugar and granulated sugar into the butter until smooth.
  5. Whisk in the egg, egg yolk, and vanilla extract.
  6. In a medium bowl, whisk together the flour, baking soda, and kosher salt.
  7. Stir the flour mixture into the butter mixture just until no dry streaks remain.
  8. Fold in the chocolate chips.
  9. Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
  10. Heat the oven to 350°F.
  11. Line two 18x13-inch rimmed baking sheets with parchment paper.
  12. Scoop the dough into 24 portions, about 2 tablespoons each.
  13. Place 12 portions on each baking sheet, spacing them about 2 inches apart.
  14. Bake one sheet at a time on the center rack for 10-12 minutes, until the edges are golden and the centers look slightly underdone.
  15. Cool the cookies on the baking sheets for 5 minutes.
  16. Transfer the cookies to a wire rack to cool completely.

Notes

For the nuttiest flavor, watch the butter closely and use the golden-brown milk solids and nutty smell as your cues. Store baked cookies in an airtight container in the refrigerator for up to 5 days; freeze baked cookies or dough for up to 3 months. For a dairy-free option, use plant-based butter and dairy-free semisweet chocolate chips.