Get ready to indulge in the most irresistible brown butter chocolate chip cookies ever! Imagine biting into a cookie with chewy, gooey centers, crispy edges, and pockets of melty dark chocolate—it’s pure bliss!
These cookies put a delicious twist on the classic chocolate chip recipe by using browned butter, adding a rich nutty flavor that takes them to the next level. If you’re a fan of brown butter, you’re going to fall head over heels for these cookies!
Here’s why you’ll adore these brown butter chocolate chip cookies:
- They’re made with brown butter, which adds a depth of flavor with its nutty caramel notes—absolutely irresistible!
- We’re using chopped dark chocolate bars instead of regular chocolate chips, creating large pockets of gooey chocolate in every bite. You can use any type of chocolate you like, whether it’s milk, white, or dark!
- These cookies have the perfect texture—chewy and gooey in the center with crispy edges. It’s the ultimate cookie experience!
- Most of the sweetness comes from brown sugar, giving the cookies extra chewiness and a warm, rich flavor that you can’t resist.
Got questions? Let’s tackle them!
- Prefer chocolate chips over chopped chocolate bars? No problem! The cookies will still be delicious, but they may spread a bit less.
- Wondering how to store these cookies? Pop them in an airtight container or freezer bag for up to four days, or freeze them for up to two weeks.
Here are some tips to ensure your cookies turn out perfectly:
- Always measure your flour properly to avoid using too much. Spoon it into your measuring cup and level it off with a knife, or better yet, use a kitchen scale.
- Give your cookies a perfect circular shape by scooting a large circular cookie cutter around them while they’re still warm out of the oven.
- Gently fold in the flour and chocolate chunks until just combined to ensure the best texture.
Ready to bake up a batch of these irresistible cookies? Let’s get started!
Brown Butter Chocolate Chip Cookies
Ingredients
- ¾ cup + 2 tablespoons unsalted butter
- 1 ¾ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup brown sugar
- ¼ cup granulated white sugar
- 3 egg yolks at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon heavy cream
- 6 oz dark chocolate bars chopped
- Flaky sea salt for sprinkling
Instructions
- Brown the butter by melting it in a saucepan over medium heat until it turns foamy and browned. Remove from heat and let it cool to room temperature.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, whisk together cooled brown butter, brown sugar, and white sugar until combined and creamy.
- Add egg yolks, vanilla extract, and heavy cream to the butter mixture, whisking until pale and smooth.
- Fold in the dry ingredients until just combined, then gently fold in the chopped chocolate.
- Use a large cookie scoop to portion out the dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.
- Bake for 10 minutes until lightly golden brown, then use a circular cookie cutter to shape the cookies while they’re still warm.
- Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.