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Brown Butter Chocolate Chip Cookies

These cookies have a nutty, toffee-like flavor from the brown butter. They have chewy edges, a soft gooey center, and are finished with flaky salt.
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Prep Time: 30 minutes
Cook Time: 13 minutes
Chill + Cooling Time:: 4 hours 15 minutes
Total Time: 4 hours 58 minutes

Ingredients

Ingredients (~18 cookies)

  • 1 cup unsalted butter 2 sticks
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking soda
  • 2 1/2 tsp cornstarch
  • 1/4 tsp fine sea salt
  • 3/4 cup light brown sugar packed
  • 1/2 cup + 2 tbsp granulated sugar
  • 1 large egg room temperature
  • 2 large egg yolks room temperature
  • 2 1/2 tsp vanilla bean paste
  • 2/3 cup 70% dark chocolate bar chopped
  • 2/3 cup milk chocolate bar chopped
  • 2/3 cup semi-sweet chocolate chips
  • Flaky sea salt for finishing

Instructions

  • Brown butter over medium heat until nutty and golden bits form, about 5-8 minutes. Transfer to bowl and cool to room temperature.
  • Whisk together flour, baking soda, cornstarch, and salt in separate bowl.
  • Mix cooled brown butter with both sugars for 1 minute.
  • Add egg, egg yolks, and vanilla paste, whisking until just combined.
  • Fold in flour mixture, then add all chocolates until just incorporated.
  • Chill dough 15-20 minutes.
  • Scoop 3-tablespoon portions, roll into balls, place on lined baking sheet.
  • Refrigerate dough balls overnight or minimum 4 hours.
  • Preheat oven to 350F. Space cookies 2-3 inches apart on lined baking sheets.
  • Bake one tray at a time for 11-13 minutes until edges are golden but center is puffy.
  • Immediately shape edges with round cookie cutter.
  • Sprinkle with flaky sea salt while warm.
  • Cool on wire rack.

Notes

Use light-colored pan for browning butter. Don't overmix dough. Overnight chill is essential for best flavor and texture.
Tried this recipe?Leave a comment below & let me know!