Brown Butter Chocolate Chip Cookies

How to Make Brown Butter Chocolate Chip Cookies

1. 1

   Step 1: Brown the butter

   In a medium skillet over medium heat, melt the butter and continue cooking, stirring frequently, until the foaming subsides and brown bits form on the bottom and it smells nutty — about 5–7 minutes. Remove from heat and pour into a heatproof bowl to cool 4–5 minutes (but not solidify).

   For this step

   • 1 cupUnsalted butter
   
2. 2

   Step 2: Mix sugars and eggs with browned butter

   Whisk the cooled browned butter with the brown and granulated sugars until combined. Add the eggs one at a time, whisking after each, then stir in the vanilla until smooth.

   For this step

   • 1 cupLight brown sugar, packed
   • 1/2 cupGranulated sugar
   • 2 largeLarge eggs
   • 2 teaspoonsVanilla extract
   
3. 3

   Step 3: Combine dry ingredients and add to wet

   In a separate bowl, whisk the flour, baking soda, and fine sea salt. Add the dry mixture to the wet mixture in two additions, folding until just combined and no dry streaks remain — avoid overmixing.

   For this step

   • 2 1/4 cupsAll-purpose flour
   • 1 teaspoonBaking soda
   • 1 teaspoonFine sea salt
   
4. 4

   Step 4: Fold in chocolate chips

   Fold the chocolate chips into the dough until evenly distributed. Use a 1½-tablespoon scoop (or rounded tablespoon) to portion dough into 24 mounds on baking sheets lined with parchment, spacing about 2 inches apart.

   For this step

   • 2 cupsSemi-sweet chocolate chips
   
5. 5

   Step 5: Bake and finish

   Preheat oven to 350°F (175°C). Bake cookies 10–12 minutes, until edges are set and centers still look slightly soft. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

   For this step

   • 1/2 teaspoonFlaky sea salt (optional, for finishing)
   

1. In a medium skillet over medium heat, melt the butter and continue cooking, stirring frequently, until the foaming subsides and brown bits form on the bottom and it smells nutty — about 5–7 minutes. Remove from heat and pour into a heatproof bowl to cool 4–5 minutes (but not solidify).
2. Whisk the cooled browned butter with the brown and granulated sugars until combined. Add the eggs one at a time, whisking after each, then stir in the vanilla until smooth.
3. In a separate bowl, whisk the flour, baking soda, and fine sea salt. Add the dry mixture to the wet mixture in two additions, folding until just combined and no dry streaks remain — avoid overmixing.
4. Fold the chocolate chips into the dough until evenly distributed. Use a 1½-tablespoon scoop (or rounded tablespoon) to portion dough into 24 mounds on baking sheets lined with parchment, spacing about 2 inches apart.
5. Preheat oven to 350°F (175°C). Bake cookies 10–12 minutes, until edges are set and centers still look slightly soft. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.