Ultimate Brown Butter Chocolate Chip Cookies

Elevate your cookie game with these irresistible brown butter chocolate chip cookies. Crispy edges, chewy centers, and rich toffee flavors make these the best cookies you’ll ever taste!

The Science of Perfect Chocolate Chip Cookies

Creating the ideal chocolate chip cookie is both an art and a science. We’ve tested countless variations to bring you this foolproof recipe that hits all the right notes: deep butterscotch flavor, the perfect crisp-to-chewy ratio, and generous chocolate chunks in every bite.

Key Techniques for Cookie Perfection

• Browning the butter develops complex toffee flavors
• Chilling the dough overnight enhances taste and texture
• Hand-chopping chocolate creates ideal melty pockets
• A touch of sea salt balances the sweetness

Ingredients

• 8 ounces unsalted butter (2 sticks; 225g)
• 1 standard ice cube (about 2 tablespoons; 30mL frozen water)
• 10 ounces all-purpose flour (about 2 cups; 280g)
• 3/4 teaspoon (3g) baking soda
• 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
• 5 ounces granulated sugar (about 3/4 cup; 140g)
• 2 large eggs (100g)
• 2 teaspoons (10ml) vanilla extract
• 5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
• 8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
• Coarse sea salt, for garnish

Directions

1. Begin by browning the butter. In a medium saucepan over medium-high heat, melt the butter, swirling constantly. Once it starts to foam and turn golden, about 5 minutes, remove from heat and continue swirling until rich brown, about 15 seconds more. Quickly whisk in the ice cube and refrigerate until cool, about 20 minutes, whisking occasionally.
2. While the butter cools, whisk together flour, baking soda, and salt in a large bowl. In a stand mixer with the whisk attachment, beat granulated sugar, eggs, and vanilla on medium-high speed until pale and ribbony, about 5 minutes.
3. Switch to the paddle attachment. Add the brown sugar and cooled brown butter to the egg mixture, mixing on medium speed for 15 seconds. Gently incorporate the flour mixture on low speed, followed by the chopped chocolate, mixing just until combined.
4. Cover and refrigerate the dough overnight or up to 3 days for best flavor development. When ready to bake, preheat oven to 325°F (160°C). Scoop 3-tablespoon portions of dough onto lined baking sheets. For a rustic look, tear each ball in half and reattach with the rough sides out.
5. Bake for 13-16 minutes, rotating pans halfway through, until edges are golden but centers are still soft. Immediately sprinkle with sea salt, pressing gently to adhere. Cool on the baking sheet for 2 minutes before transferring to a wire rack.
6. Repeat with remaining dough. Once completely cool, store in an airtight container at room temperature for up to 5 days (if they last that long!).

Notes

For best results, ingredients should be measured by weight, not volume. The overnight rest is crucial for developing the rich, complex flavors that make these cookies truly special.