Chocolate Chip Cookies with Brown Butter

April 20, 2025

What separates a good chocolate chip cookie from an extraordinary one? It all comes down to chemistry. These Brown Butter Chocolate Chip Cookies aren't just another recipe - they're a carefully engineered balance of flavor and texture, where every ingredient serves a purpose. By browning the butter, we unlock rich, nutty compounds. The strategic blend of sugars creates the perfect chew-to-crisp ratio. A hint of espresso powder (our secret weapon) makes the chocolate taste more like chocolate.

But the real magic happens during the 8-hour chill - this isn't just waiting time, it's when the flour fully hydrates, the flavors marry, and the dough transforms into something greater than the sum of its parts. The result? Cookies with crisp, caramelized edges giving way to centers so tender they practically melt, punctuated by pools of high-quality chocolate.

These aren't just cookies - they're edible proof that patience and precision pay off. Whether you're a baking novice or a seasoned pro, understanding the science behind each step will give you not just perfect cookies, but a whole new appreciation for the craft of baking.

Ready to experience chocolate chip cookie perfection? Let's brown some butter...

Chocolate Chip Cookies - Brown Butter

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.