Brown Butter Chocolate Chip Cookies

Absolutely — Brown Butter Chocolate Chip Cookies are next-level delicious! Browning the butter gives them a rich, nutty flavor and a deeper, toffee-like aroma. Here’s a go-to recipe that’s chewy in the center, crisp on the edges, and loaded with melty chocolate.

🍪 Brown Butter Chocolate Chip Cookies

Ingredients (Makes ~24 cookies):

1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 to 2 cups chocolate chips or chunks (semi-sweet or mix with dark/milk)
Optional: Flaky sea salt for topping

🔥 Instructions:

1. Brown the butter:

In a medium saucepan, melt the butter over medium heat.
Continue cooking, swirling often, until it foams and then turns golden brown with a nutty aroma (about 5–7 minutes). Watch closely — it can burn fast.
Pour into a mixing bowl and let cool for 10–15 minutes (so it doesn’t cook the eggs).

2. Mix the wet ingredients:

Once the butter has cooled slightly, whisk in the brown sugar and white sugar until combined.
Add the eggs and vanilla; mix until smooth and glossy.

3. Add dry ingredients:

In a separate bowl, whisk together flour, baking soda, and salt.
Gradually stir dry ingredients into the wet mixture until just combined.

4. Fold in the chocolate:

Stir in chocolate chips or chunks.
Optional but recommended: Chill dough for 30–60 minutes (or overnight) for deeper flavor and better texture.

5. Bake:

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Scoop dough (1.5–2 tbsp size balls) onto baking sheet, spaced a couple of inches apart.
Bake for 10–12 minutes, until edges are golden and centers are just set.

6. Finish:

Optional: Sprinkle with flaky sea salt right after baking.
Let cool on the pan for 5 minutes before transferring to a wire rack.

💡 Tips for Perfect Cookies:

Don’t skip chilling the dough — it helps prevent spreading and develops flavor.
Use chocolate chunks or chopped bars for gooey pockets of chocolate.
Slightly underbake for soft centers (they’ll finish setting as they cool).
Freeze extra dough balls for fresh-baked cookies anytime — just bake straight from frozen (add 1–2 mins).

Let me know if you want a gluten-free, small batch, or high-protein version of these cookies!