Brown Butter Cookies

Brown Butter Chocolate Chip Cookies

These delicious brown butter chocolate chip cookies are just like the bakery cookies you love, but made at home. A sprinkle of flakey sea salt is the perfect finishing touch. 
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Course: Dessert
Cuisine: American
Keyword: chocolate chip, chocolate chip cookies, christmas cookies, cookies
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 36 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup browned butter you do not want to add it to the recipe hot, room temperature is ideal, melted and given time to cool
  • 1 cup packed brown sugar light or dark
  • 1/2 cup granulated sugar
  • 1 tablespoons and 1/2 high quality vanilla extract such as Nielsen Massey
  • 2 eggs at room temperature
  • 3 cups of assorted chocolate chips such as mini chips semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips or chocolate chunks
  • Optional - Sea Salt to sprinkle on top of dough prior to baking

Instructions

  • In a large bowl, sift together flour, baking soda and salt and set aside.
  • In a separate bowl, mix together the melted butter, brown sugar and white sugar until very well blended, about two to three minutes. The mixture will seem a bit dry. Beat in the vanilla and eggs until mixture is light and creamy.
  • Combine wet and dry ingredients, along with chocolate chips, chunks and grated chocolate, until well combined, but do not over mix. Cover mixture (with plastic wrap or liand chill in refrigerator for at least 12 hours and up to 48 hours. Chilling the dough is absolutely necessary when working with the melted butter, given it time to solidify and for the flavors to all come together.
  • When ready to bake, preheat oven to 325 degrees Drop cookie dough in large (approximately 1/4 cuscoopfuls, onto a non-stick cookie sheet, or cookie sheet covered with a silicone baking mat or parchment paper, leaving at least 3" between cookies. Bake for approximately 15-18 minutes, or until edges are just lightly starting to brown. Centers will still seem somewhat underdone. Let cool on baking sheet for at least 15 minutes, as the cookies will finish baking from heat on baking sheet.
  • Transfer to a wire rack to cool completely, then store in an airtight container.
  • Makes approximately 18 extra large cookies or 36 standard size cookies. 

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