Description
Deliciously rich and nutty brown butter chocolate chip cookies featuring a perfect balance of gooey chocolate chips, caramelized butter flavor, and a soft, chewy texture. These classic homemade cookies are a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 large eggs
- 2 tsp vanilla extract
Sugars
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Brown the butter. In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking the butter, stirring frequently, until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- Mix sugars and eggs. In a large mixing bowl, combine the packed brown sugar and granulated sugar. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine brown butter. Slowly pour the cooled brown butter into the sugar and egg mixture, stirring continuously until fully incorporated.
- Add dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined without overmixing.
- Fold in chocolate chips. Gently fold the semi-sweet chocolate chips into the cookie dough until evenly distributed.
- Prepare and bake. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden while the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be careful not to burn the butter when browning — it should be golden and nutty, not blackened.
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
