Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies have a rich, caramel-like flavor that is SO tasty! This browned butter cookie recipe is likely to become your favorite!

Course Cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 162kcal

Author Liz Marino

Ingredients

1 cup butter 2 sticks
¾ cup granulated white sugar
¾ cup light brown sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups dark chocolate chips
1 pinch flaky sea salt -optional, but delicious when sprinkled on the cookies after baking!

Instructions

Preheat the oven to 350.℉ and prepare a parchment lined baking sheet.
In a sauté pan on the stove, melt the butter. Cook over medium heat, stirring occasionally, until the butter foams and turns a light amber color. *Watch it carefully to prevent it from burning.
Let the brown butter cool for 10 minutes.
In a large mixing bowl, beat cooled browned butter and both sugars for 2 minutes until smooth.
Add in baking soda, eggs and vanilla. Mix until combined.
Add flour gradually, scraping down the sides of the bowl to make sure dough is combined.
Fold in chocolate chips with a spatula.
Using a cookie scoop or your hands, roll into 1 ½ tablespoon balls.
Bake on parchment lined baking sheet in preheated oven for 12-15 minutes.
Optional but recommended: sprinkle with flaky sea salt before serving.

Notes

Storage: You can keep these cookies in an airtight container at room temperature for 1 week.

Freezing: Baked and cooled brown butter chocolate chip cookies will store in a freezer-safe container for up to 6 months.

Freezing Cookie Dough: You can freeze this cookie dough. Scoop into balls and place on a parchment lined baking sheet. Freeze for 1 hour, then transfer to a ziploc bag.

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