Heavenly Brown Butter Chocolate Chip Cookies That Melt Hearts

Discover the irresistible charm of Brown Butter Chocolate Chip Cookies—perfectly chewy with a nutty flavor twist.

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Prep Time 10

Cook Time 12

Chill Time 30

Total Time 52

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

1 cup Unsalted Butter Create rich flavor and moisture; substitute with plant-based butter for a vegan option.
3/4 cup Dark Brown Sugar Adds depth and a delightful caramel flavor; can swap with light brown sugar if needed.
1/2 cup Granulated Sugar Provides sweetness and balances texture for the perfect cookie.
2 large Large Eggs Necessary for binding, ensuring cookies have the right structure and moisture.
1 tbsp Vanilla Extract Enhances overall flavor profile; don’t skip this for that memorable taste!
2 1/4 cups All-Purpose Flour Forms the base structure of the cookies; precise measuring is key for the best results.
1 tsp Baking Soda This leavening agent gives your cookies the lovely rise they need.
1/2 tsp Salt A subtle touch that enhances flavors; reduce if using salted butter.
1 cup Semi-Sweet Chocolate Chips Provides the classic sweetness and that irresistible melt-in-your-mouth experience.
1/2 cup Dark Chocolate Chunks Optional, but adds a deeper chocolate flavor and texture.
Sea Salt Flakes Sea Salt Flakes A lovely topping that enriches the cookie with flavor contrast; sprinkle on warm cookies.

Optional Customizations

Nuts Fold in toasted pecans or walnuts for added crunch and nutty flavor.
Cocoa Powder Replace some flour with cocoa powder for a double chocolate version.
White Chocolate Chips Combine with macadamia nuts for a unique cookie experience.
1 tbsp Flax Eggs 1 tbsp flaxseed meal plus 2.5 tbsp water per egg replaces one egg for a vegan option.

Equipment

Medium saucepan
Large mixing bowl
Whisk
Spatula
Cookie scoop
baking sheets
Parchment paper

Method

Step‑by‑Step Instructions

In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring constantly until it turns golden brown.
In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.
Combine the cooled brown butter, ¾ cup of dark brown sugar, and ½ cup of granulated sugar in a large mixing bowl and beat until light and fluffy.
Add 2 large eggs, one at a time, mixing well after each addition followed by 1 tablespoon of vanilla extract.
Gradually add dry ingredients, folding gently with a spatula until just combined, avoiding overmixing.
Gently fold in 1 cup of semi-sweet chocolate chips and ½ cup of dark chocolate chunks.
Cover and refrigerate dough for at least 30 minutes for thicker cookies with deeper flavors.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Drop generous amounts of dough onto the baking sheets, spacing about 2 inches apart, and bake for 10-12 minutes.
Sprinkle sea salt flakes on warm cookies and cool on baking sheets for 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 95mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Watch the butter closely while browning to avoid burning. Chill dough for a thicker texture and use high-quality chocolate for best flavor.

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