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brown butter classic chocolate chip cookies
The Cookie Gallery

Brown Butter Classic Chocolate Chip Cookies

Brown butter classic chocolate chip cookies with nutty depth, soft centers, crisp edges, and pools of melted chocolate. This is the recipe that started it all, the one I come back to again and again. Perfect for Mother's Day or any day you need a little comfort.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 cookies
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 113 g unsalted butter ½ cup or 1 stick
  • 100 g light brown sugar ½ cup, packed
  • 50 g granulated sugar ¼ cup
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 200 g all-purpose flour 1⅔ cups, spooned and leveled
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 200 g semi-sweet chocolate chips 1¼ cups

Equipment

  • 1 Light-Colored Saucepan
  • 1 Kitchen scale (for portioning)
  • 1 Baking sheet

Method
 

  1. Brown butter: Cut butter into pieces. Place in light-colored saucepan over medium heat. Stir frequently as it melts, foams, then subsides. When small brown specks appear and butter smells nutty and turns amber, remove from heat immediately. Pour into heatproof bowl, scraping all brown bits. Cool 10-15 minutes.
  2. Mix wet: In a mixing bowl, combine cooled brown butter, brown sugar, and granulated sugar. Whisk vigorously until combined and glossy. Add egg and vanilla, whisk until smooth and mixture lightens slightly.
  3. Mix dry: In a separate bowl, whisk together flour, baking soda, and salt.
  4. Combine: Pour dry ingredients into wet. Fold with spatula until just combined, a few flour streaks is okay. Add chocolate chips and fold until evenly distributed. Do not overmix.
  5. Chill: Portion dough into 50g balls (about 3 tablespoons each). Place on parchment-lined tray. Cover and refrigerate 1-2 hours. Freezer works well too.
  6. Preheat and prep: When ready to bake, preheat oven to 175°C (350°F). Line baking sheet with parchment.
  7. Bake: Place chilled dough balls on prepared sheet, 8-10 cm apart. Bake 12 minutes until edges golden brown and centers look slightly soft.
  8. Cool: Let cookies rest on baking sheet 5-10 minutes. Transfer to wire rack to cool completely.

Notes

    1. Use a light-colored saucepan to see the butter color change.
    2. Let brown butter cool 10-15 minutes before mixing too hot will cause spreading.
    3. Do not overmix once flour is added.
    4. Chill dough for at least 1 hour for controlled spread.
    5. Bake until edges are golden and centers still look soft.
    6. Cool on baking sheet 5-10 minutes to set properly.
    7. Store in airtight container at room temperature up to 5 days.
    8. Add a slice of bread to keep cookies soft.