Go Back
Close-up photo of three thick cookies with golden-brown crispy edges and glossy melted chocolate chunks. (Brown Butter Chocolate Chip Cookies)

Brown Butter Chocolate Chip Cookies: The Ultimate Bakery-Style Recipe

These Brown Butter Chocolate Chip Cookies feature deeply caramelized edges, a soft chewy center, and pools of melted semi-sweet chocolate. A touch of flaky sea salt perfectly balances the rich, nutty notes of toasted brown butter.
Print Recipe Pin Recipe
Prep Time 2 hours 15 minutes
Cook Time 12 minutes
Total Time 2 hours 27 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter 227g, to be browned
  • 1 cup Dark Brown Sugar 200g, packed
  • 1/2 cup Granulated Sugar 100g
  • 2 1/4 cups All-Purpose Flour 280g
  • 1 tsp Baking Soda 5g
  • 1/2 tsp Fine Sea Salt 3g
  • 1 large Egg Room temperature
  • 1 large Egg Yolk For extra chewiness
  • 1 tbsp Vanilla Extract 15ml
  • 8 oz Semi-Sweet Chocolate 225g, chopped into irregular chunks
  • 1 tbsp Flaky Sea Salt For garnishing

Equipment

  • 1 Light-colored heavy-bottomed saucepan Essential for monitoring the color of the butter.
  • 1 Large Cookie Scoop 3-tablespoon capacity for thick cookies.
  • 1 White Parchment Paper To prevent sticking and aid caramelization.

Method
 

Preparation
  1. Melt butter in a light-colored pan over medium heat. Whisk as it foams and pops. Once the solids turn amber-brown and smell nutty, remove from heat and transfer to a bowl.
  2. Whisk brown sugar and white sugar into the warm butter. Add the egg, egg yolk, and vanilla, whisking until the mixture is glossy and smooth.
  3. Fold in the flour, baking soda, and fine salt until just combined. Do not overmix.
  4. Fold in the semi-sweet chocolate chunks. Scoop into 3-tbsp balls and refrigerate for at least 2 hours.
Baking
  1. Preheat oven to 350°F (175°C) and line a sheet with crinkled parchment paper.
  2. Bake for 10-12 minutes until edges are golden-brown but the center is still pale-tan and soft.
  3. Immediately sprinkle with flaky sea salt while chocolate is still glossy.

Notes

Ensure you use a light-colored pan to avoid burning the butter solids.
Chilling the dough is mandatory for the thick, chewy texture described.