Brown Butter Chocolate Chip Cookies
Rich, gooey cookies with crispy edges and soft centers
These brown butter chocolate chip cookies deliver perfect balance—rich, gooey centers with crispy edges and deep caramel notes from browned butter. Press onto them a bit and cook for 8-9 minutes
Equipment
Ingredients
Ingredients
unsalted butter (room temperature)
225 g
brown sugar
200 g
granulated sugar
100 g
large eggs
2 piece
vanilla extract
10 ml
all-purpose flour
310 g
baking soda
5 g
fine salt
3 g
semi-sweet chocolate chips
300 g
Instructions
Brown the butter
Melt butter in saucepan over medium heat, swirling until milk solids turn golden brown and nutty aroma develops.
Mix wet ingredients
Transfer browned butter to mixing bowl, add brown sugar and granulated sugar, whisk until combined, then add eggs and vanilla.
Combine dry ingredients
In separate bowl, whisk together flour, baking soda, and salt until evenly distributed.
Combine wet and dry
Gradually fold dry ingredients into wet mixture until just combined, then fold in chocolate chips.
Chill the dough
Cover bowl and refrigerate dough for 30 minutes to firm up and develop deeper flavor.
Shape the cookies
Preheat oven to 190°C. Scoop 2-tablespoon portions of dough, roll into balls, and place 5 cm apart on parchment-lined baking sheet.
Bake the cookies
Bake for 10-12 minutes until edges are golden brown but centers still look slightly underdone for gooey texture.
Cool on sheet
Remove from oven and let cookies rest on baking sheet for 5 minutes before transferring to wire rack.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked straight from freezer, add 2 minutes to bake time.
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