Brown Butter Chocolate Chip Cookie Recipe

Brown the butter

Cut 1 cup (2 sticks, 226 g) unsalted butter into even pieces. Place in a light-colored, medium saucepan over medium heat. Stir frequently with a heatproof spatula or wooden spoon as the butter melts, foams, and the milk solids begin to brown. Watch closely — once the foam subsides and brown flecks form and a nutty aroma develops (about 6–9 minutes), remove the pan from heat immediately.

Transfer the brown butter to a heatproof bowl (including all flavorful browned bits). Let cool 10–15 minutes until warm but not hot (about 110–120°F / 43–49°C) so it won’t scramble the eggs when mixed.

Combine sugars and brown butter

Pour the warm brown butter into a large mixing bowl. Add 1/2 cup granulated sugar and 3/4 cup packed light brown sugar. Whisk or use a hand mixer on low until combined and slightly glossy, about 1 minute. The mixture will be more liquid than creamed butter but should be cohesive.

Add eggs and vanilla

Add 2 large eggs, one at a time, mixing until incorporated after each addition. Mix in 2 teaspoons pure vanilla extract. Scrape down the bowl to ensure even mixing.

Combine dry ingredients

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly distributed.

Incorporate dry into wet

Add the dry ingredients to the butter-sugar-egg mixture in two additions, mixing on low just until no streaks of flour remain. Avoid overmixing to keep cookies tender.

Add chocolate

Fold in 2 cups semisweet chocolate chips by hand until evenly distributed.

Cover the dough and chill in the refrigerator for at least 30 minutes (recommended 1–2 hours). Chilling firms the dough for better spreading control and improves flavor. If short on time, refrigerate 30 minutes; for best texture and flavor, chill 2 hours or overnight.

Line baking sheets with parchment paper or silicone baking mats. If desired, lightly oil or spray the bowl/pan used for chilling to prevent sticking when scooping.

Using a 2-tablespoon cookie scoop (or heaping tablespoon), portion dough into balls about 30–36 g each. Place dough balls 2 inches apart on prepared baking sheets. For larger cookies, use a 3-tablespoon scoop and space accordingly.

Preheat oven

Preheat oven to 350°F (177°C) while dough chills for the last few minutes so oven is fully heated when you bake.

Bake cookies

Bake one sheet at a time on the middle rack for 9–12 minutes depending on size and desired doneness. For 2-tablespoon scoops, start checking at 9 minutes. Cookies should be golden at the edges and slightly soft in the center — they will continue to set as they cool.

Finish with flaky salt

Remove cookies from oven and immediately, while still warm, sprinkle a small pinch of flaky sea salt on top of each cookie if using. This contrasts the brown-butter sweetness.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. Store cooled cookies in an airtight container at room temperature up to 4 days, or freeze dough balls for up to 3 months.