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Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies have golden edges, soft centers, and a nutty flavor from butter browned in a skillet. Chill the dough for 1 hour before baking for cookies with a chewy texture and pools of semisweet chocolate.
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Prep Time 25 minutes
Cook Time 30 minutes
Chilling 1 hour
Total Time 1 hour 55 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, cut into tablespoon-size pieces
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp fine salt
  • 2 cups semisweet chocolate chips

Equipment

  • 1 10-inch skillet
  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Melt the butter in a 10-inch skillet over medium heat, stirring often, for 5–8 minutes, until it foams and the milk solids turn golden brown with a nutty aroma.
  2. Pour the butter and browned bits into a large heatproof bowl.
  3. Cool for 20–30 minutes, until warm but not hot.
  4. Whisk the brown sugar and granulated sugar into the butter until combined.
  5. Whisk in the egg, egg yolk, and vanilla until the mixture is smooth and glossy.
  6. In a medium bowl, whisk together the flour, baking soda, and salt.
  7. Fold the flour mixture into the butter mixture just until no dry streaks remain.
  8. Fold in the chocolate chips.
  9. Cover the dough and chill for 1 hour.
  10. Heat the oven to 350°F.
  11. Line an 18x13-inch rimmed baking sheet with parchment paper.
  12. Scoop the dough into 2-tablespoon portions and arrange 12 portions about 3 inches apart on the prepared sheet.
  13. Bake for 10–12 minutes, until the edges are golden and set while the centers remain soft.
  14. Cool the cookies on the sheet for 5 minutes.
  15. Transfer the cookies to a rack.
  16. Let the sheet cool completely before baking the remaining dough.

Notes

For the best texture, cool the browned butter until warm but not hot before mixing. Store cookies in an airtight container in the refrigerator for up to 5 days; baked cookies can be frozen for up to 3 months. A 1:1 gluten-free baking flour blend can be used for a gluten-free variation.