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Freshly baked brown butter chocolate chip cookies on a cooling rack.
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Brown Butter Chocolate Chip Cookies

These cookies feature a rich, nutty flavor from brown butter, combined with gooey chocolate chips for a decadent treat.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Easy
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper

Ingredients

Ingredients

  • 1 cup unsalted butter (2 sticks, browned)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  • Begin by browning the butter. In a medium saucepan over medium heat, melt the butter, stirring occasionally. Continue cooking until the butter foams, then turns a deep golden brown and smells nutty—about 5-7 minutes. Immediately pour the brown butter into a large bowl and allow it to cool for 10 minutes.
  • Add the packed brown sugar and granulated sugar to the cooled butter. Using an electric mixer, beat until combined and creamy.
  • Mix in the eggs, one at a time, followed by the vanilla extract. Beat until smooth.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix—the dough should be soft and just come together.
  • Fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line two baking sheets with parchment paper.
  • Scoop the dough into heaping tablespoons (about 1 1/2 inches in diameter) and drop them onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Bake for 10 to 12 minutes, or until the edges are golden and the centers look just set. Do not overbake; they should look slightly underdone in the center.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Store cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze baked cookies in a sealed freezer bag for up to 2 months.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg