← back

Brown Butter Chocolate Chip Cookies

Make these to impress your friends! Nutty brown butter, deep caramel notes, and a soft, gooey center.

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 large egg, plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons milk, room temperature
  • 1 1/2 cups semi-sweet chocolate chips
  • flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter. Slice the butter into a light-colored skillet over medium heat. Stir constantly as it melts and foams, until it turns golden brown and smells nutty, about 5–7 minutes. Pour into a heatproof bowl, cool for 10 minutes, then refrigerate until solid again, about 90 minutes.
  2. Cream the butter and sugars. Beat the solidified brown butter until creamy, then add the brown and granulated sugar. Beat on medium-high speed for about 2 minutes, until light and fluffy.
  3. Add the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until just combined, scraping down the bowl as needed.
  4. Combine the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Mix into the butter mixture on low speed, then drizzle in the milk. Fold in the chocolate chips.
  5. Chill the dough. Scoop into balls (about 3 tablespoons each) and refrigerate for at least 2 hours—this keeps the cookies thick and chewy instead of spreading thin.
  6. Bake. Preheat the oven to 375°F. Arrange dough balls a few inches apart on a parchment-lined sheet, top with flaky sea salt if using, and bake 12–14 minutes until the edges are golden. Cool on the sheet for 5 minutes before moving to a wire rack and enjoy!!