Brown Butter Chocolate Chip Cookies (Printable)
Chewy brown-butter chocolate chip cookies with caramelized flavor, crisp edges, and optional nuts.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 2 cups semisweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)
# How To Make It:
01 - Melt butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns deep golden brown with a nutty aroma, about 5 to 7 minutes. Watch closely to avoid burning. Remove from heat and pour into a large heatproof bowl. Let cool for 10 minutes.
02 - In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - Add the brown sugar and granulated sugar to the cooled brown butter. Mix until well combined and smooth.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually stir the flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold in the chocolate chips and chopped nuts if using, distributing them evenly throughout the dough.
07 - Cover the dough and refrigerate for at least 30 minutes, or up to overnight for thicker, chewier cookies.
08 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
09 - Scoop dough in approximately 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10 - Bake for 10 to 12 minutes, until the edges are golden but the centers still look slightly underbaked. This ensures a soft, chewy texture.
11 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The brown butter adds a deep, nutty complexity that makes people ask what your secret is.
- These cookies walk the line between chewy center and crisp edge better than any bakery version I have tried.
02 -
- Brown butter can go from perfect to burnt in about thirty seconds, so stay at the stove and trust your nose over the clock.
- Chilling the dough overnight transforms the texture and deepens the flavor in a way that thirty minutes simply cannot match.
03 -
- A sprinkle of flaky sea salt on top just before baking elevates these from great to unforgettable.
- Let the brown butter cool until it is warm but not hot to the touch before adding the sugars, or the cookies will spread too thin.