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Brown Butter Chocolate Chip Cookies

These Brown Butter Chocolate Chip Cookies feature a deep, caramelized flavor from browned butter, crisp edges, and chewy centers, making them an indulgent treat perfect for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter, browned until fragrant and nutty See notes for browning process.
  • 3/4 cup granulated sugar For balanced sweetness.
  • 3/4 cup light brown sugar, packed Adds moisture and chew.
  • 2 large eggs, room temperature For structure and richness.
  • 2 teaspoons pure vanilla extract Brightens flavor.
  • 2 1/4 cups all-purpose flour Can swap half for whole wheat.
  • 1 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon baking powder Adds extra lift.
  • 1 teaspoon sea salt Flaky sea salt on top is optional.
  • 2 cups semisweet chocolate chips or chopped chocolate Choose quality chocolate for best results.
  • 1 cup chopped toasted pecans or walnuts Optional for added crunch.

Method
 

Preparation
  1. In a light-colored saucepan, melt the butter over medium heat until it foams, subsides, and the milk solids turn golden brown and smell nutty (about 6-8 minutes). Transfer to a heatproof bowl to stop cooking and let cool slightly.
  2. In a large bowl, whisk together granulated sugar, brown sugar, and the warm brown butter until well combined.
  3. Beat in eggs one at a time until incorporated, then add vanilla.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Fold dry ingredients into wet ingredients until just mixed. Avoid overmixing to keep cookies tender.
Baking
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  2. Gently fold in the chocolate chips and toasted nuts (if using).
  3. Scoop 2-tablespoon mounds of dough onto baking sheets, spacing 2 inches apart.
  4. Bake for 10-12 minutes until edges are golden and centers are set but still soft.
  5. Sprinkle flaky sea salt on warm cookies if desired.
  6. Let cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Notes

For a dairy-free version, use vegan butter and an egg replacer. For a healthier option, substitute half the flour with almond flour and reduce sugar by 10 percent. Can also add espresso powder for deeper chocolate flavor.