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dessert

Brown-Butter Chocolate Chip Cookies

The chocolate chip cookie I make when I want people to actually pause mid-bite, nutty brown butter, crisp edges, chewy middle.

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Serves About 18 cookies1 hr 15 min

There's a moment when browning butter where it smells like toasted hazelnuts and you realize you've gone too far the previous ten times you tried this. Pull it then.

The rest is a normal cookie dough that gets a short rest in the fridge so the flour fully hydrates. You'll taste the difference, deeper, less floury, more caramel.

Ingredients

  • 1 cup (227 g) unsalted butter
  • 1 cup (200 g) packed dark brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, cold
  • 2 tsp vanilla extract
  • 2¼ cups (280 g) all-purpose flour
  • 1 tsp baking soda
  • 1¼ tsp kosher salt
  • 8 oz (225 g) dark chocolate, roughly chopped (or chips)
  • Flaky salt, for finishing

Steps

  1. 1Brown the butter: melt in a light-colored saucepan over medium heat, swirling often, until the milk solids at the bottom turn deep amber and it smells nutty, 5–7 minutes. Pour into a large bowl (scrape in everything from the bottom) and cool 10 minutes.
  2. 2Whisk the brown butter with both sugars until smooth. Whisk in the eggs and vanilla until glossy, about 1 minute.
  3. 3Add the flour, baking soda, and kosher salt. Stir with a spatula until just combined. Fold in the chocolate.
  4. 4Cover and chill 30 minutes (or up to 3 days).
  5. 5Heat oven to 375°F (190°C). Scoop 3-tablespoon balls onto parchment-lined sheets, leaving plenty of room.
  6. 6Bake one tray at a time for 11 to 13 minutes, until the edges are set and the centers still look slightly underdone. Bang the pan on the counter once when they come out, flat centers, crinkled edges. Finish with flaky salt.

Notes

Chopping a bar of chocolate (instead of using chips) gives shards and puddles, worth the extra minute.

Updated May 2026

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