[Recipe] Soft, Chewy Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter

• 1 cup dark brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs (room temperature)

• 2 teaspoons vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¾ teaspoon salt

• 1 teaspoon espresso powder (optional, enhances chocolate flavor)

• 1 ½ cups semi-sweet or dark chocolate chips/chunks

• Flaky sea salt, for garnish

Instructions:

1. Brown the Butter:

   • In a saucepan over medium heat, melt the butter. Stir continuously as it foams and then turns golden brown, with a nutty aroma (about 3-4 minutes).

   • Remove from heat immediately and transfer to a mixing bowl. Let cool for 10–15 minutes (so it doesn’t scramble the eggs).

2. Mix Sugars & Butter:

   • Once the brown butter is cool but still liquid, whisk in brown sugar and granulated sugar until smooth.

   • Add eggs one at a time, whisking until creamy. Stir in vanilla extract.

3. Dry Ingredients:

   • In a separate bowl, whisk together flour, baking soda, baking powder, salt, and espresso powder.

4. Combine Wet & Dry:

   • Gradually mix dry ingredients into the butter mixture until just combined (don’t overmix).

   • Fold in chocolate chips or chunks.

5. Chill the Dough (Key Step!):

   • Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This deepens flavor and controls spreading.

6. Bake:

   • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

   • Scoop dough into 2–3 tbsp balls and place 2 inches apart on the baking sheet.

   • Bake for 10–12 minutes, until the edges are golden but the centers are still slightly underbaked.

7. Finish:

   • Immediately sprinkle with flaky sea salt. Let cool for 5–10 minutes before transferring to a wire rack.

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Tips for the Best Brown Butter Cookies:

✔ For extra chewiness: Swap 1 egg for 1 egg yolk

✔ For bakery-style texture: Use a mix of chocolate chunks & chips for gooey pockets

✔ For extra depth: Brown the butter a few hours ahead and let it re-solidify before using 🍪✨