Chocolate Chip Cookies with Brown Butter

April 20, 2025

Unlock the secret to extraordinary chocolate chip cookies with our Brown Butter Chocolate Chip Cookies, a meticulously crafted recipe where browning the butter enhances nutty flavors, a balanced sugar blend creates ideal texture, and an overnight chill allows for deep flavor development, resulting in cookies with crisp edges, tender centers, and intensely chocolatey notes.

Ingredients

1 cup 2 sticks / 227g unsalted butter (browned and cooled)
1 cup 200g granulated sugar
1 cup 220g packed dark brown sugar
2 large eggs (room temperature)
1 tsp vanilla extract
1 tsp espresso powder (optional, but enhances chocolate)
2 ½ cups 315g all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup 170g semi-sweet chocolate chips
1 cup 170g dark chocolate chunks (or chopped chocolate)
Flaky sea salt (for finishing, optional)

Brown the butter:

Melt 1 cup butter in a saucepan over medium heat. Cook, swirling often, until golden-brown and nutty (~5-7 minutes). Transfer to a bowl (include browned bits!) and cool 15 minutes.

Mix the dough:

Whisk browned butter, 1 cup granulated sugar, and 1 cup brown sugar until creamy.
Beat in 2 eggs, one at a time, then 1 tsp vanilla and 1 tsp espresso powder (if using).
In another bowl, whisk 2 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, and 1 tsp salt. Gradually fold into wet ingredients.
Stir in 1 cup chocolate chips + 1 cup chocolate chunks.

Rest the dough:

Cover and refrigerate at least 8 hours (up to 72 hours). This step is non-negotiable for thick, flavorful cookies!

Bake:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 2-tbsp (50g) dough balls, spacing them 2 inches apart.
Bake 10-12 minutes until edges are golden but centers look underbaked. Sprinkle with flaky salt right after baking.

Cool:

Let sit on the pan for 5 minutes, then transfer to a rack.