Brown Butter Chocolate Chip Cookies
Chewy brown butter chocolate chip cookies are filled with an added nutty flavor. These cookies are next-level and a family favorite!
Prep Time12 minutes mins
Cook Time12 minutes mins
Cool Time5 minutes mins
Total Time29 minutes mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: Lil' Luna
- 12 tablespoons butter
- 1 cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 2 cups + 2 tablespoons flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips or chunks, I used chopped Guittard dark chocolate wafers
- 1 teaspoon flaky sea salt
Preheat the oven to 350°F.
Melt the butter in a medium skillet over medium heat. Cook 4-5 minutes, or until the butter gets foamy and starts to turn brown. Remove the butter from the heat and let it cool slightly.
In a large bowl or the bowl of a stand mixer, mix together the brown butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined.
Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Scoop the dough onto the prepared baking sheet using a large cookie scoop (I like to use a 3 tablespoon scoop). Add more chocolate chips on top.
Sprinkle each cookie with sea salt. Bake 12-13 minutes, or until very lightly browned around the edges. The middle of the cookies should still be soft. Let cool on the baking sheet for 5-10 minutes, then remove to cooling rack.
Store cookie dough. Cover the browned butter chocolate chip cookie dough and chill it in the fridge for 1-2 days before baking it.
Freeze cookie dough. Log form: Divide the dough into two sections and form a log. Wrap each one tightly with plastic and again with foil and freeze. Thaw before scooping and baking.
Cookie dough balls: Place the dough balls onto a baking sheet and freeze for 1-2 hours. Transfer solid dough to a container and freeze for up to 3 months. Bake straight from frozen by adding 2-3 minutes to the baking time or let them thaw before baking.
STORE. Store cooled cookies in an airtight container for 3-5 days. Placing a piece of white bread into the container can help keep them soft.
FREEZE. Place cooled cookies in a freezer storage bag, using parchment paper or wax paper to separate layers, and freeze for 1-2 months.
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 161mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 123IU | Calcium: 13mg | Iron: 0.4mg