If you’re looking for the best recipe for Brown Butter Chocolate Chip Cookies, this is it. They’re crispy at their edges, soft inside and have the most delicious nutty, caramel flavor. They are everything a chocolate chip cookie should be.
- 1 cup (8 ounces) salted butter
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 large eggs
- 3/4 cup plus 2 tablespoons (7 ounces) granulated sugar
- 1 tablespoon cold water
- 2 teaspoons vanilla
- 1/2 cup (3 1/2 ounces) brown sugar, packed
- 7 ounces chopped dark chocolate
- Flaky sea salt, for garnish (Maldon works great)
- Place the butter in a large frying pan over medium-high heat. Let it cook, swirling the pan a few times, for about 5 minutes, or until it smells roasted and is brown. I like it when the butter is very brown, just shy of burnt. If this is your first time browning butter, keep a close eye on it as it can go from brown to burnt very quickly. It will also foam up a lot so don’t walk away from your stove.
- Transfer the brown butter to a heatproof bowl, making sure to scrape out all the tasty brown specks. Place the butter in your fridge for 20-30 minutes, or until it’s solidified but still soft.
- In a medium-sized bowl, whisk together the flour, sea salt and baking soda.
- In a large bowl beat the eggs, granulated sugar, cold water and vanilla on high for 3 minutes. Add the brown sugar and the brown butter and beat until just combined. Add the flour all at once and beat until it just barely comes together, about 15 seconds. Stir through the chopped chocolate.
- Cover the batter with plastic wrap and place it in your fridge for at least 4 hours, or up to 4 days.
- When you’re ready to bake the cookies, preheat your oven to 325 degrees.
- Scoop the dough into balls using a small ice cream scoop, about 2 tablespoons. I like to place the smooth rounded edge of the ball (the part that was against the ice cream scoop) onto the baking sheet. This will give the tops of the cookies a little more texture. Place 6 balls of dough on each 13×11 inch baking sheet. Don’t crowd the sheets … these cookies will spread a lot!
- Bake the cookies for 13-16 minutes, rotating the sheets halfway. When they come out of the oven immediately sprinkle them with a little Maldon sea salt.
Note: The prep time does not include the 4 hours needed to chill the batter.
If you don’t have enough cookie sheets for all the cookies, make sure you wait for the sheets to cool completely after coming out of the oven before you put the cookie dough on them. If you’re making these in the winter you can pop them outside to cool them down quickly.