Perfect Brown Butter Chocolate Chip Cookies
Ultra-chewy, bakery-style chocolate chip cookies with rich brown butter flavor and perfectly crisp edges.
Equipment
Ingredients
Ingredients
unsalted butter (room_temperature)
227 g
granulated sugar
150 g
brown sugar (packed)
150 g
large egg
1 piece
egg yolk
1 piece
vanilla extract
10 ml
all-purpose flour
280 g
baking soda
5 g
salt
3 g
chocolate chips (semi-sweet)
200 g
Instructions
Brown the butter
Melt butter in a saucepan over medium heat until it turns golden brown with nutty aroma.
Cool the brown butter
Transfer brown butter to a bowl and let cool for 5 minutes.
Mix wet ingredients
Add both sugars to cooled brown butter and whisk until combined. Add egg, egg yolk, and vanilla extract.
Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry ingredients
Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
Add chocolate chips
Fold in chocolate chips until evenly distributed throughout the dough.
Chill the dough
Cover dough and refrigerate for at least 30 minutes for best texture.
Scoop cookie dough
Scoop 2-tablespoon portions of dough onto parchment-lined baking sheet, spacing 5 cm apart.
Bake the cookies
Bake at 175°C for 10-12 minutes until edges are golden but centers still look slightly underbaked.
Cool cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Dough can be frozen for up to 3 months.
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