Brown Butter Chocolate Chip Cookies

Browning the butter takes 5 extra minutes and makes a significant difference — adds a nutty, toffee-like flavor you can’t get any other way. Chilling the dough is non-negotiable.

🧈 Ingredients (Makes ~24 Cookies)

• 2¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 cup (225g) unsalted butter
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed brown sugar
• 2 large eggs + 1 yolk
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• Flaky sea salt for finishing

🔥 Brown the Butter

1. Melt butter in a light-colored saucepan over medium heat.
2. Stir constantly — it will foam, then the foam will subside.
3. Watch for golden-brown milk solids appearing at the bottom and a nutty smell.
4. Immediately pour into your mixing bowl and let cool 10 minutes.

🍪 Making the Dough

1. Whisk sugars into the cooled brown butter until combined.
2. Add eggs, yolk, and vanilla. Beat until the mixture ribbons and lightens slightly, about 2 minutes.
3. Stir in flour, baking soda, and salt until just combined.
4. Fold in chocolate chips.
5. Cover and refrigerate at least 1 hour, up to 72 hours. Longer rest = better flavor and texture.

📋 Baking

• Preheat oven to 375°F. Line sheet pans with parchment.
• Scoop ~2 tbsp balls onto pan, spaced 2 inches apart.
• Bake 10–12 minutes until the edges are set and golden but the centers still look slightly underdone.
• Immediately sprinkle with flaky sea salt.
• Let cool on the pan for 5 minutes before moving — they continue cooking on the hot sheet.

The cookies will look underbaked when you pull them. Trust it. They set as they cool.