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Brown Butter Chocolate Chip Cookies

Brown butter chocolate chip cookies with crackly golden edges and a soft, gooey center. Brown the butter, cream with sugars, then bake at 350°F for about 11 minutes until just set.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Brown the butter and let it cool slightly
  • 1 cup butter Brown until amber and nutty, then cool slightly before using.
Cream browned butter and sugars
  • 1 cup brown sugar
  • 0.5 cup sugar
Beat in eggs
  • 2 eggs
Mix in flour and fold in chocolate chips
  • 2.5 cup flour
  • 2 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Brown butter
  1. Brown the butter in a pan and let it cool slightly so it’s warm but not hot, about 10 minutes, until it turns amber with a nutty aroma and dark flecks form at the bottom.
Make the dough
  1. Cream the browned butter with the brown sugar and sugar until smoother and lighter in color, about 2–3 minutes, until the mixture looks fluffy.
  2. Beat in the eggs one at a time until the batter looks glossy and fully combined, about 1 minute, with no streaks visible.
  3. Mix in the flour until just combined, about 30–45 seconds, then fold in the chocolate chips so they’re evenly distributed with visible pockets.
Bake
  1. Bake at 350°F for 11 minutes, until the edges look golden-brown and set while the centers remain slightly soft and glossy.

Notes

For the best crackly edges, chill the dough only if your kitchen is warm (up to 30 minutes) to help it hold shape; otherwise bake right away. Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months. To make them gluten-free, use a 1:1 gluten-free all-purpose flour blend in place of the flour (dough may be slightly softer).