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–+ servings
Stack of Brown Butter Chocolate Chip Cookies with the top cookie broken open showing gooey melted chocolate.

Brown Butter Chocolate Chip Cookies with Nutty Notes

This recipe makes rich chocolate chip cookies using browned butter for a deeper, nutty flavor. The addition of an extra egg yolk helps create a chewier texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Baking, Cookies, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted butter To be browned
  • 1 cup Brown sugar Packed
  • 1/2 cup Granulated sugar
  • 1 Large egg
  • 1 Egg yolk Extra chewiness
  • 2 tsp Vanilla extract
  • 2.25 cups All-purpose flour Spoon and level
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1.5 cups Chocolate chips/chunks Semi-sweet or dark preferred
  • Optional Flaky sea salt For garnish before or after bake

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • Spatula or spoon
  • Cookie scoop
  • Baking sheets
  • Wire rack

Method
 

  1. Melt the butter in a saucepan over medium heat. Stir constantly until it foams, then browns, which takes about 5 to 7 minutes. Remove from heat and let it cool for 10 to 15 minutes.
  2. In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Whisk until the mixture is smooth and glossy.
  3. Add the egg, extra yolk, and vanilla extract. Whisk until everything is fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir this dry mixture into the wet mixture just until combined.
  5. Fold in the chocolate chips or chunks using a spatula.
  6. Use a cookie scoop to portion the dough onto a parchment-lined baking sheet. You can chill the dough for 30 minutes here for thicker cookies.
  7. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden and the centers look just set.
  8. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack. Serve warm or store them in an airtight container.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gCholesterol: 30mgSodium: 100mgSugar: 14gCalcium: 15mg

Notes

Do not skip cooling the butter; hot butter can scramble your eggs. For extra gooey centers, underbake by 1 minute. Chilling the dough is optional but improves chew and flavor. Try mixing dark and semi-sweet chocolate for a deeper taste.

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