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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies offer a rich, nutty flavor with soft, chewy centers and crisp edges, perfect for thoughtful teacher gifts or cozy moments.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned until golden and nutty
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: Pinch of flaky sea salt for topping

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and turns a deep golden brown with a nutty aroma, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl to cool for 10 minutes.
  2. Cream sugars and egg: In a large mixing bowl, combine 3/4 cup granulated sugar and 3/4 cup packed light brown sugar. Pour in the cooled brown butter (warm but not hot) and mix until combined. Add 1 large room-temperature egg and 1 teaspoon vanilla extract, beating until smooth and glossy, about 1-2 minutes.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry mix into the wet ingredients, stirring gently until just combined. Avoid overmixing.
  4. Fold in chocolate chips: Gently fold 1 1/2 cups semi-sweet chocolate chips into the dough. If desired, fold in 1/2 cup chopped walnuts or pecans. The dough should be thick and slightly sticky.
  5. Chill the dough (optional but recommended): Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help flavors meld and prevent spreading during baking.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop and bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheets. Optionally sprinkle a pinch of flaky sea salt on top of each dough ball. Bake for 10-12 minutes, until edges are golden and centers look set but still soft.
  8. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat when golden brown with nutty aroma. Let the butter cool before mixing with egg to prevent cooking the egg. Chilling the dough is recommended for thicker, chewier cookies and to prevent spreading. Use a cookie scoop for uniform size. Pull cookies out when edges are golden but centers are still soft; they firm up as they cool. For variations, try nuts, dried fruit, spices, or gluten-free flour blends.

Nutrition

Keywords: brown butter, chocolate chip cookies, teacher gifts, easy cookies, chewy cookies, nutty flavor, homemade cookies

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