Brown Butter Chocolate Chip Cookies

Total Time: 1 Hour | Servings: 18 | Calories per Serving: 230

These Brown Butter Chocolate Chip Cookies are thick, chewy, and loaded with melty pools of dark chocolate. Made with nutty browned butter, a mix of all-purpose and bread flour, and finished with a sprinkle of flaky sea salt, these cookies deliver bakery-style flavor with minimal effort. Chill the dough for just 30 minutes, scoop, bake, and enjoy warm, gooey perfection in every bite.

INGREDIENTS

WET
3/4 cup (170 g) unsalted butter (browned & cooled)
1 cup (200 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1 large egg
1 egg yolk
1 tbsp vanilla extract

DRY
1 cup (132 g) all-purpose flour
2/3 cup (88g) bread flour
1 tbsp cornstarch
3/4 tsp baking soda
3/4 tsp kosher salt

CHOCOLATE
1/2 cup (85g) semi-sweet chocolate chips
1 cup (170g) semi-sweet chocolate chips

FINISHINGS
Flaky salt (for sprinkling after baking)

DIRECTIONS

STEP 1. Brown the Butter
In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling often, until the butter turns deep golden and brown bits form on the bottom (4–6 minutes). Pour into a heat-safe bowl and let cool for 15-20 minutes until just slightly warm.

STEP 2. Combine Sugars + Browned Butter
Whisk together the brown sugar, granulated sugar, and cooled brown butter until smooth and glossy.

STEP 3. Add Eggs & Vanilla
Whisk in the egg, egg yolk, and vanilla until fully combined.

STEP 4. Mix Dry Ingredients
In a separate bowl, whisk the AP flour, bread flour, cornstarch, baking soda, and salt.

STEP 5. Bring the Dough Together
Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix). Fold in the semi-sweet chips and chopped dark chocolate.

STEP 6. Chill the Dough
Cover and refrigerate the dough for at least 30 minutes. (For best flavor & texture: 2–24 hours.)

STEP 7. Scoop & Bake
Preheat oven to 350°F (177°C). Line a baking sheet with parchment. Scoop dough into balls using an ice-cream scoop (about 3 tbsp each). Bake for 12 minutes, until edges are set and centers look slightly underdone — they’ll finish setting on the pan.

STEP 8. Finish With Flaky Salt
Immediately sprinkle cookies with flaky sea salt.
Let cool on the baking sheet for 10-15 minutes before moving to a cooling rack.

NUTRITION FACTS (PER SERVING)

230 calories | 3g protein | 30g carbs | 12g fat