Description
These Brown Butter Chocolate Chip Cookies offer an irresistibly gooey texture with a rich, nutty flavor from the browned butter. Perfectly balanced with dark brown sugar and semi-sweet chocolate chips, plus optional dark chocolate chunks and a sprinkle of sea salt flakes, these cookies are the ultimate treat for chocolate lovers.
Ingredients
Scale
Main Ingredients
- 1 cup Unsalted Butter (Browned)
- 1 cup Dark Brown Sugar
- 1 cup Granulated Sugar
- 2 large Eggs (Try flax eggs for vegan)
- 1 tbsp Vanilla Extract (Use pure for best flavor)
- 2.5 cups All-purpose Flour (Accurate measurement is crucial)
- 1 tsp Baking Soda
- 1 tsp Salt (Can reduce if using salted butter)
- 1 cup Semi-Sweet Chocolate Chips (Can swap for dark or milk)
- 1 cup Dark Chocolate Chunks (Optional, omit if preferred)
- 1 tbsp Sea Salt Flakes (Optional but recommended)
Instructions
- Brown the Butter: Melt the unsalted butter in a medium saucepan over medium heat, stirring continuously until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Allow it to cool for 10 minutes before proceeding.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Ingredients: In a large mixing bowl, combine the cooled brown butter with the dark brown and granulated sugars. Beat until creamy and well combined, about 2–3 minutes.
- Incorporate Wet Ingredients: Add eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then mix in the vanilla extract until fully incorporated.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Add Chocolate: Gently fold in the semi-sweet chocolate chips and the optional dark chocolate chunks for an extra chocolatey bite.
- Chill Dough (Optional): For thicker, chewier cookies, refrigerate the dough for at least 30 minutes or up to 24 hours.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake Cookies: Scoop the dough onto the prepared baking sheet with about 2 inches spacing between cookies. Bake for 10–12 minutes until edges are golden but centers remain soft.
- Finish: Immediately after removing from the oven, sprinkle the warm cookies with sea salt flakes if using. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using browned butter enhances the flavor with a nutty depth, but ensure it isn’t burned.
- Chilling the dough is optional but recommended for thicker cookies and enhanced flavors.
- Flax eggs can be used as a vegan substitute for regular eggs.
- Sea salt flakes are optional but provide a delightful contrast to the sweetness.
- Measure flour accurately by spooning into the measuring cup and leveling off to avoid dense cookies.
