Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies have crispy edges, chewy centers, and a rich, nutty brown butter flavor. Easy to make with simple pantry ingredients, they’re perfect for gifting, holidays, or a cozy treat at home. Chill, bake, or freeze the dough for fresh cookies anytime.
Ingredients
- 1 ½ cup all-purpose flour
- 1 cup bread flour
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp fine sea salt
- 2 sticks unsalted butter, browned
- ½ cup granulated sugar
- 1 ¼ cup dark brown sugar
- 2 Large eggs + 1 egg yolk
- 2 tsp vanilla extract
Add-ins
- 1 ½ cup semisweet chocolate chips
- 1 cup semisweet chocolate wafers
Optional
- Flaky sea salt for topping
Instructions
- Brown the Butter: Melt butter in a saucepan over medium heat. Swirl until foamy and crackling stops. Continue until brown bits form and nutty aroma develops. Pour into a bowl.
- Add Sugars & Cool: Mix in granulated and brown sugar. Let cool completely.
- Prepare Dry Ingredients: Whisk together flours, baking soda, baking powder, and salt.
- Add Eggs & Vanilla: Mix eggs, yolk, and vanilla into cooled butter-sugar mixture.
- Combine Wet & Dry: Slowly fold in dry ingredients until just combined. Avoid overmixing.
- Add Chocolate: Fold in chocolate chips and wafers evenly.
- Chill Dough: Wrap dough and refrigerate at least 2 hours (overnight preferred).
- Preheat & Scoop: Preheat oven to 350°F (180°C). Scoop 3-tablespoon-sized dough balls onto parchment-lined baking sheets, spacing 3 inches apart.
- Cool: Let cookies rest 5 minutes on tray, then transfer to wire rack.
Notes
- Use room temperature eggs and butter for smooth mixing and a tender cookie.
- Chill the dough for at least 2 hours (or overnight) to enhance flavor and prevent spreading.
- Fold dry ingredients gently; overmixing can make cookies tough.
- Use high-quality chocolate chips or wafers for the best flavor and melty pockets.
- Cookies are best slightly warm, but can be stored in an airtight container or frozen for later.