Brown Butter Chocolate Chip Cookies

4.98 from 37 votes

Brown Butter Chocolate Chip Cookies

The best Brown Butter Chocolate Chip Cookie you'll ever taste! Our cookie incorporates nutty brown butter into the dough, loads of freshly chopped chocolate and is finished with sea salt flakes for the most well balanced and delicious chocolate chip cookie experience. Our cookies also freeze incredibly well, so you can always have a batch on hand!

Prep Time10

Cook Time14

Chill Time1

Total Time1 24

Course: Dessert

Cuisine: Amercian

Servings:

Calories: 212kcal

Author: Teri & Jenny

Ingredients

1 cup (2 stick) unsalted butter, divided
1 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon molasses
1 large egg
1 large egg yolk
2 1/3 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chopped dark chocolate can use milk chocolate, if you prefer
2 tablespoons sea salt flakes, divided

Instructions

Melt 1 stick butter in a small saucepan over medium-low heat and continue to cook until butter begins to smell nutty and lightly brown. Remove from heat and cool completely.
Place remaining stick of butter and cooled browned butter in a bowl and using an electric mixer, beat until light and fluffy.
Add both sugars and continue to beat together until light and fluffy.
Scrape down sides of the bowl, add molasses and vanilla and continue to mix together.
Stir in egg and egg yolk.
In another bowl whisk dry ingredients together and add to the butter mixture.
Beat together until a dough comes together.
Fold in chopped chocolate chips until fully combined.
Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour and up to 3 days.
Preheat oven to 350˚F.
Scoop 3 ½ tablespoon sized balls onto a parchment lined baking sheet, about 1 ½ inches apart and sprinkle with sea salt flakes.
Bake for 12 to 14 minutes or until cookies are golden brown.
Allow cookies to cool for 5 minutes before transferring to a cooling rack or serve warm.

Notes

Keep a close eye on the stove when browning your butter. You really want the butter fill the room with a nutty aroma and for the milk solids to become a deep brown color, but you definitely don't want to burn the brown butter. overly browned butter works in some cases, but it will leave a slight bitter flavor in these cookies.
Do NOT over-bake the cookies! If the cookies are over-baked they will lose there wonderfully chewy texture, which is a huge part of these cookies. They will get very crispy, especially once completely cooled.

Make Ahead and Freezing Instructions

Make Ahead

The cookies can be made 5 to 7 days ahead of time, stored in an airtight container in a cool and dry place until ready to enjoy.

Freezing

The cookie dough can be made and stored in the freezer for up to 3 months. To freeze cookie dough, scoop chocolate chip cookie dough balls and place onto a parchment paper lined cookie sheet, spaced about 1/4 inch apart. Top each cookie with sea salt and gently press to adhere. Place cookie sheet in freezer until cookie dough balls are frozen. Once frozen, transfer cookie dough balls to a resealable freezer bag and tightly seal until ready to use.

When ready to bake, transfer cookie dough balls to a parchment lined cookie sheet, about 1 1/2 inches apart and bake for 15 to 16 minutes.

Baked Cookies

To freeze baked cookies, cool completely then transfer to a resealable freezer bag and tightly seal. Store in the freezer for up to 2 months. Cookies can be enjoyed straight from the freezer or thawed at room temperature for about 10 minutes. To warm cookies preheat oven to 300˚F, place cookies onto a cookie sheet and bake for 3 to 5 minutes, just until warmed. Alternatively cookies can be warmed in the microwave, for 30 seconds to 1 minutes until just warmed through.

Nutrition