Chewy Brown Butter Chocolate Chip Cookies

close up overhead shot of chocolate chip cookies on parchment paper with flaked salt on top of four cookies with measuring cup of flaked salt above.

Chewy Brown Butter Chocolate Chip Cookies

Nutty, chewy, extra chocolate-y, and oh-so delicious! These Brown butter Chocolate Chip Cookies are so good that they are sure to become your new favorite cookie.

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: cookies

Calories: 175kcal

Ingredients

1 cup salted butter
¾ cup brown sugar
⅔ cup granulated sugar
2 large eggs room temperature
1¼ teaspoons vanilla extract
2⅓ cups all purpose flour
½ teaspoon baking soda
2 cups chopped semi-sweet chocolate

Instructions

Heat oven to 350℉/177℃.
Line sheet pans with parchment paper. Set aside.
Place butter in a large, light-colored pan.
Heat over medium low heat, stirring continuously, until butter starts to turn golden brown, about 3-5 minutes.
Immediately remove from heat.
Pour into a large, heat-proof glass mixing bowl.
Add sugars.
Whisk until combined.
Add eggs and vanilla.
Whisk until smooth and well combined.
Add flour and baking soda.
Using a rubber spatula, mix only to blend.
Stir in chocolate pieces.
Use a medium cookie scoop to portion dough onto prepared pans, about 8 cookies per pan.
Bake for 12 minutes.

Notes

Substitutions:

If you don't have a chocolate baking bar, you can use chocolate chips.
Don't wanna use brown butter? Feel free to use melted butter.

Expert Tips:

Room temperature is about 70℉/21℃.
Keep stirring the butter as it cooks! It can burn very quickly, if left alone. Use the photos in the post above to help know when the butter is perfectly golden.
When mixing the browned butter and sugars together, make sure the mixture isn't too hot before adding the eggs! You may need to let it cool slightly, about 1-2 minutes before adding the eggs.
Make the egg is completely incorporated before adding the flour.
Use a rubber spatula and gently mix/fold the flour and baking soda into the liquid ingredients!
A medium cookie scoop is equal to 1 ½ Tablespoons.
It's best to use light-colored sheet pans to bake these cookies, as a darker sheet pan may cause the bottoms to burn.
Tap the sheet pans on the counter as the cookies come out of the oven. This helps ensure beautiful crinkly cookies!

Nutrition