Description
These brown butter chocolate chip cookies are a perfect busy weeknight treat, coming together in under 20 minutes of active time with just one bowl. The secret is browning the butter to create a nutty, toffee-like depth of flavor that transforms a basic cookie into something sophisticated.
Ingredients
- 1 cup (226g) unsalted butter
- ½ cup (100g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 1 large egg, room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (340g) semi-sweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Brown the butter: Melt butter in a large saucepan over medium heat. Stir constantly until it foams, then turns golden amber with dark brown specks and a nutty aroma (about 5-7 minutes). Immediately pour into a heat-proof bowl to stop cooking and let cool for 10-15 minutes.
- Mix sugars and butter: In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk vigorously for about 2 minutes until the mixture is smooth, glossy, and slightly pale.
- Add egg and vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Whisk until well combined.
- Combine dry ingredients: Add the flour, baking soda, and salt to the wet ingredients. Mix gently with a spatula or wooden spoon until just combined. Do not overmix.
- Fold in chocolate chips: Fold in the chocolate chips until evenly distributed throughout the thick dough.
- Chill dough (Optional): Cover the bowl and refrigerate the dough for at least 30 minutes to prevent spreading and meld flavors. Alternatively, freeze dough balls for 15 minutes if short on time.
- Preheat oven and prepare sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop and bake: Scoop dough balls (about 2 tablespoons each) onto the prepared sheets, spacing them 2 inches apart. Bake for 9-11 minutes until edges are golden brown but centers still look soft.
- Cool and serve: Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a cooling rack. Sprinkle with flaky sea salt if desired. Serve warm.
Notes
Watch the butter closely to avoid burning; residual heat will continue cooking it after removing from the stove. Do not overmix the dough to prevent tough cookies. For crispier cookies, bake longer; for chewier cookies, underbake slightly and chill the dough. Store in an airtight container with a slice of bread to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: brown butter cookies, chocolate chip cookies, weeknight dessert, one bowl cookies, easy baking, nutty cookies, make ahead cookies