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overhead shot of brown butter chocolate chip cookie on parchment paper

Brown Butter Chocolate Chip Cookies

With nutty brown butter, semisweet chocolate and flaky sea salt, these kick up America's favorite cookie a notch.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings 20
Calories 279kcal
Author Ryan Beck


  • 1 cup unsalted butter
  • ½ cup light brown sugar
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 ½ cups all-purpose flour (312 grams)
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • ¾ tsp salt
  • 2 cups semisweet chocolate, chopped into pieces (about 10 oz)
  • flaky sea salt


  • Cook butter in a medium saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes.
  • Transfer the butter to a heatproof bowl and allow to cool at room temperature for 30 minutes.
  • Using an electric mixer on medium speed, beat the cooled butter and sugars together, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • In a medium bowl, mix together the flour, cornstarch, baking soda and salt.
  • With the mixer on low speed, slowly mix in the dry ingredients into the wet ingredients until just combined. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
  • Preheat oven to 375°F and line baking sheets with parchment paper.
  • Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
  • Bake for 10-12 minutes, rotating the pan halfway through. You want the edges to be golden brown but the middle should still be soft. Sprinkle with some sea salt.
  • Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.


  • Make sure you cool your brown butter after browning. It should take about 30 minutes so it is no longer warm to the touch.
  • Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
  • Chill the dough for at least 30 minutes in the fridge so they don't spread too much.
  • Feel feel to use regular chocolate chips instead of chopping your own.
  • You can add in nuts if you want but just remove the same amount of chocolate.


Serving: 1g | Calories: 279kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 140mg | Potassium: 71mg | Fiber: 1g | Sugar: 19g