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Brown Butter Chocolate Chip Cookies

Chewy cookies with crispy edges, enhanced by brown butter’s toasty aroma and dark chocolate chunks.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 155 kcal

Equipment

  • 1 Mixing bowls Medium and large
  • 1 Stand mixer optional Handheld mixer or whisk
  • 1 Cookie Sheet Non-stick or parchment-lined
  • 1 Spatula Silicone for scraping bowls
  • 1 Whisk For dry ingredients
  • 1 Saucepan For browning butter

Ingredients
  

  • 1 cup Butter 2 sticks Unsalted + ¼ tsp salt $2.00
  • 3/4 cup Granulated sugar $0.30
  • 3/4 cup Brown sugar Packed $0.45
  • 2 large Eggs Room temperature $0.30
  • 1 tbsp Vanilla extract $0.50
  • 2 ¼ cups All-purpose flour $0.50
  • 1 tsp Baking soda $0.05
  • ½ tsp Salt $0.01
  • 1 ½ cups Chocolate chips/blocks Dark or semi-sweet $2.50

Instructions
 

  • Make Brown Butter:
  • Melt butter in a saucepan over medium heat. Cook until golden brown (3–4 minutes), stirring frequently. Let cool 10 minutes.
  • Cream Sugars & Butter:
  • In a large bowl, beat browned butter, granulated sugar, brown sugar, and salt until fluffy (5 minutes with mixer).
  • Add Wet Ingredients:
  • Stir in eggs one at a time, then vanilla.
  • Mix Dry Ingredients:
  • Combine flour, baking soda, and salt in a separate bowl.
  • Combine Dough:
  • Gradually add dry ingredients to wet mix. Fold in chocolate chips.
  • Chill Dough:
  • Cover dough and refrigerate for 30 minutes (prevents spreading).
  • Bake:
  • Preheat oven to 350°F (175°C). Scoop 1.5-tbsp dough balls onto sheets. Bake 10–12 minutes until edges are golden.
  • Cool & Serve:
  • Let cookies cool on sheets for 5 minutes, then transfer to a rack.

Notes

  • Storage: Keep in an airtight container for up to 5 days. Freeze dough for 3 months.
  • Pro Tip: Use high-quality chocolate for a richer flavor.
  • Variations: Add sea salt on top, swap chocolate for nuts, or use white chocolate.