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overhead shot of brown butter chocolate chip cookie on parchment paper
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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

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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