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Per serving
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- 1
Brown the Butter
Add the butter to a medium light-colored pot or skillet over medium heat. Cook, stirring every 1–2 minutes. The butter will foam, then settle, then turn golden with tiny brown specks at the bottom — it should smell nutty. Once it looks lightly browned and silty at the bottom, immediately pour it into a large bowl or stand mixer bowl. Don't leave it on the heat or it will burn.
- 2
Mix in the Sugars
Add the white sugar and dark brown sugar to the warm browned butter and beat well. Let the mixture cool for a few minutes if it feels very hot.
- 3
Add Eggs and Vanilla
With the mixer running (or whisking by hand), add the eggs one at a time. Add the vanilla extract and stir to combine.
- 4
Add Flour, Baking Soda, and Salt
Add half the flour to the bowl but don't stir yet. Use a small spoon to mix the baking soda and kosher salt into that flour, then beat it into the dough. Add the remaining flour and mix until the dough is just barely coming together and you can still see a little flour.
- 5
Fold in Chocolate Chips
Add the chocolate chips and stir just until the flour is fully incorporated. Do not overmix — stop as soon as everything comes together.
- 6
Chill the Dough
Cover the bowl and refrigerate for 1–2 hours (or up to 24 hours). Alternatively, scoop the dough into quarter-cup portions and freeze for 30 minutes. Chilling is what keeps these cookies thick and chewy instead of flat — don't skip it.
- 7
Preheat Oven and Shape
Preheat your oven to 350°F. Line baking sheets with parchment paper or silpat liners. Using a quarter-cup measure, scoop dough and shape each portion into a slight oval rather than a ball — this gives the cookies a better final shape. Space them at least 2 inches apart.
- 8
Bake
Bake at 350°F for 11–14 minutes, until the edges are just starting to turn golden and the centers are no longer shiny. Err on the side of underbaking — they'll continue cooking on the hot pan. Immediately press a few extra chocolate chips into the tops of each hot cookie.
- 9
Cool
Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. They firm up as they cool, so give them time before you dig in (if you can resist).
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Brown Butter Chocolate Chip Cookies
Created by: SugarAndButter
Ingredients
- 1 1/2 cup salted butter
- 1 cup white sugar
- 1 1/2 cup dark brown sugar
- 3 eggs
- 1 tbsp vanilla extract
- 4 1/2 cup all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp kosher salt
- 2 1/2 cup semi-sweet chocolate chips
Instructions
- Brown the ButterAdd the butter to a medium light-colored pot or skillet over medium heat. Cook, stirring every 1–2 minutes. The butter will foam, then settle, then turn golden with tiny brown specks at the bottom — it should smell nutty. Once it looks lightly browned and silty at the bottom, immediately pour it into a large bowl or stand mixer bowl. Don't leave it on the heat or it will burn.
- Mix in the SugarsAdd the white sugar and dark brown sugar to the warm browned butter and beat well. Let the mixture cool for a few minutes if it feels very hot.
- Add Eggs and VanillaWith the mixer running (or whisking by hand), add the eggs one at a time. Add the vanilla extract and stir to combine.
- Add Flour, Baking Soda, and SaltAdd half the flour to the bowl but don't stir yet. Use a small spoon to mix the baking soda and kosher salt into that flour, then beat it into the dough. Add the remaining flour and mix until the dough is just barely coming together and you can still see a little flour.
- Fold in Chocolate ChipsAdd the chocolate chips and stir just until the flour is fully incorporated. Do not overmix — stop as soon as everything comes together.
- Chill the DoughCover the bowl and refrigerate for 1–2 hours (or up to 24 hours). Alternatively, scoop the dough into quarter-cup portions and freeze for 30 minutes. Chilling is what keeps these cookies thick and chewy instead of flat — don't skip it.
- Preheat Oven and ShapePreheat your oven to 350°F. Line baking sheets with parchment paper or silpat liners. Using a quarter-cup measure, scoop dough and shape each portion into a slight oval rather than a ball — this gives the cookies a better final shape. Space them at least 2 inches apart.
- BakeBake at 350°F for 11–14 minutes, until the edges are just starting to turn golden and the centers are no longer shiny. Err on the side of underbaking — they'll continue cooking on the hot pan. Immediately press a few extra chocolate chips into the tops of each hot cookie.
- CoolLet the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. They firm up as they cool, so give them time before you dig in (if you can resist).