Ingredients
- ½ cup butter browned
- ¾ cup 150g brown sugar
- ½ cup 100g granulated sugar
- 1 tsp vanilla extract or paste
- 1 egg
- 1 ½ cups 185g all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chocolate chips or more if you like!
Instructions
Brown the butter
- In a small saucepan, melt the butter over medium heat,
- stirring occasionally. Once it turns golden brown and smells nutty,
- remove from heat and pour into a mixing bowl.
- Let it cool for 5–10 minutes before using.
Mix in sugars
- Add the brown sugar and granulated sugar to the brown butter.
- Whisk until fully combined.
Add wet ingredients
- Stir in the vanilla extract and egg until smooth.
Mix dry ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
Combine everything
- Gradually mix the dry ingredients into the wet mixture until a dough forms.
Fold in chocolate chips
- Stir in the chocolate chips, making sure they’re evenly distributed.
Chill the dough
- Cover and refrigerate for 30 minutes to enhance flavor and texture.
Preheat the oven
- Set to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the dough
- Use a cookie scoop or spoon to place 1.5-inch dough balls onto the prepared baking sheet,
- spacing them about 2 inches apart.
Bake
- Bake for 9–11 minutes, or until the edges are golden brown but the centers still look slightly soft.
Cool on the pan
- Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy!
- Serve warm for gooey chocolate or let them cool for the perfect chew.
Video
Notes
Tips for the Best Cookies
✔ Watch the butter carefully – It can burn quickly, so stir often and remove from heat once golden.
✔ Chill the dough for better texture – It helps prevent spreading and deepens the flavor.
✔ Slightly underbake for a chewy center – The cookies will firm up as they cool.
✔ For extra chocolate, press a few chips on top before baking for bakery-style cookies.
Storage & Freezing
•Room Temp: Store in an airtight container for up to 5 days.
•Fridge: Keep for up to a week for extra freshness.
•Freezer: Freeze cookie dough balls for up to 3 months—bake straight from frozen, adding 2 extra minutes!
These brown butter chocolate chip cookies are chewy, flavorful, and packed with chocolate. The browned butter adds a rich, nutty depth that makes them completely irresistible. Try them out and let me know what you think!
Tried this recipe? Let me know in the comments or tag me on social media!