ndulge in the ultimate brown butter chocolate chip cookies, where the nutty, rich flavor of brown butter elevates the classic cookie to new heights. These cookies are perfectly chewy with a delightful crunch, and packed with chunks of semisweet chocolate. Finished with a sprinkle of flaky sea salt, these cookies are an irresistible treat that will impress anyone who tries them.
Why You’ll Love This
You’ll love these cookies for their deep, caramel-like flavor and perfect texture. The brown butter adds a sophisticated nuttiness, while the combination of light brown and granulated sugar creates a chewy center with crispy edges. The generous amount of chocolate ensures gooey pockets of melted chocolate in every bite. These cookies are easy to make and even easier to enjoy, making them a favorite for both baking and eating.
Perfect Occasion
These cookies are perfect for any occasion, from casual family gatherings to sophisticated dinner parties. They make a delightful treat for birthdays, holidays, or any time you need a comforting, homemade dessert. Whether you’re baking for a special event or just for fun, these cookies are sure to be a hit with everyone.
Decoration Tips
For a professional finish, sprinkle the cookies with a pinch of flaky sea salt right after baking. This not only enhances the flavor but also adds a touch of elegance. You can also drizzle some melted chocolate over the cooled cookies for an extra indulgent touch. If you’re serving them for a special occasion, arrange the cookies on a decorative plate or in a glass jar to showcase their beautiful golden-brown color and tempting appearance.
Ingredients (Makes 16 Cookies):
- 1 cup (226 grams) unsalted butter
- 2 ½ cups (320 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon (optional)
- 1 cup (220 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate, preferably from a bar, roughly chopped (or use 12 ounces chocolate chips)
- Flaky sea salt (optional), for topping
Preparation:
- Brown the Butter:
- In a medium saucepan over medium heat, melt the butter. Stir and swirl the pan often until the butter foams, turns golden brown, and smells nutty, about 5 minutes. Pour into a large bowl and set aside to cool.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon (if using). Line 2 rimmed baking sheets with parchment paper.
- Mix the Wet Ingredients:
- Add the light brown sugar and granulated sugar to the cooled brown butter and mix until combined. Add the egg, egg yolk, and vanilla extract, stirring until well combined.
- Combine and Chill the Dough:
- Gradually add the flour mixture to the wet ingredients and stir until well combined. Fold in the chopped semisweet chocolate.
- Scoop out ¼ cup portions of dough and roll into balls. Place the balls on the prepared baking sheets and chill in the refrigerator for at least 1 hour, up to 24 hours.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Bake the cookies until the edges start to turn golden, about 15 minutes, rotating the sheets halfway through baking.
- Remove from the oven and bang the baking sheet on the counter to create flatter, chewier cookies. Sprinkle with flaky sea salt if desired.
- Let the cookies sit on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Enjoy these ultimate brown butter chocolate chip cookies fresh from the oven, or store them in an airtight container at room temperature for up to 3 days!
