Browning the butter is the small step that takes these chocolate chip cookies from good to unforgettable. It lends a toasty, caramel-like depth that pairs perfectly with pools of dark chocolate. Crisp at the edges and gooey in the middle, they are everything a cookie should be.
Prep: 20 mins Cook: 12 mins Serves: 24
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
- Flaky sea salt for topping
Instructions
- Melt the butter in a saucepan over medium heat, swirling until it turns golden brown and smells nutty, then cool for ten minutes.
- Whisk the brown butter with both sugars until combined.
- Beat in the eggs and vanilla until smooth and glossy.
- Whisk the flour, baking soda, and salt together, then fold into the wet ingredients.
- Stir in the chocolate chips, then chill the dough for at least 30 minutes.
- Preheat the oven to 375 degrees and scoop the dough onto lined baking sheets.
- Bake for 10 to 12 minutes until the edges are set but the centers look slightly underdone.
- Sprinkle with flaky sea salt and let cool on the pan for five minutes before transferring.
Tips
- Chilling the dough prevents spreading and deepens the flavor.
- Scrape every bit of the browned milk solids into the bowl for maximum flavor.
- Use a mix of dark and milk chocolate chunks for the best texture.