Browned Butter Chocolate Chip Cookies are indulgent cookies with nutty browned butter, a soft center, crispy edges, and a delightful sea salt finish. Quite possibly my new favorite cookie! It’s like a sophisticated twist on a classic chocolate chip cookie!
Ingredients & Substitutions
Butter: It all starts with the browned butter in this cookie recipe. Browning the butter intensifies its flavor, adding a rich, nutty, and caramelized note to the cookies. I opted for Challenge® Unsalted Butter to make sure that my cookies would be the best-tasting cookies you will ever try! Challenge Butter is made the old-fashioned way, from the freshest milk and cream from happy cows at family-owned dairies. If you do use salted butter, you may want to lessen the amount of salt in the cookie dough.
Brown Sugar: Light brown sugar provides sweetness and moisture to the cookies. Its light molasses content enhances the caramel flavor profile.
Eggs: Be sure the eggs are at room temperature before mixing them with the other ingredients.
Chocolate: Roughly chopped semi-sweet chocolate provides a rich, chocolatey goodness in every bite. You could also use about 2 cups of chocolate chips or chunks instead.
Sea Salt Topping: Flaky sea salt is sprinkled over the tops of the warm cookies after they have been baked. It adds a finishing touch that complements the sweetness of the cookies and enhances the overall taste of the cookies. You could substitute kosher salt if that is all you have on hand. The cookies are delicious without the added salt, too!
Can I Make The Cookies Without Browning The Butter?
Yes, you could make the cookies without browning the butter. However, you will miss out on the unique and rich flavor profile of the cookies! If you are not going to brown the butter, simply cream room-temperature butter with the brown sugar before continuing with the recipe.
Why Chill The Dough?
I encourage you to NOT skip the step of chilling the cookie dough for 24 hours. Allowing the cookie dough to rest in the refrigerator for an extended period allows the ingredients to meld and the flavors to develop. During this time, the moisture in the dough hydrates the dry ingredients, resulting in a more harmonious and well-balanced flavor profile. This can lead to richer and more complex-tasting cookies! After the dough has chilled, let it sit out at room temperature for about 30 minutes before baking the cookies.
How To Store Browned Butter Chocolate Chip Cookies
Store baked cookies in an airtight container at room temperature. They will last up to 3-4 days. For longer storage, freeze the cookies.
Freezing Browned Butter Chocolate Chip Cookies
When it comes to freezing browned butter chocolate chip cookies, you can freeze the baked cookies OR the cookie dough.
To Freeze After Baking: First, let the cookies cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and transfer them to a freezer-safe container to store for up to 3-4 weeks.
To Freeze The Dough: Place the balls of dough onto a baking sheet lined with parchment paper. Next, place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
Browned Butter Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks / 227 g) Challenge® unsalted butter, room temperature
- 1 ½ cups (300 g) light brown sugar, lightly packed
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 3 large (5.3 ounces) eggs, room temperature
- 2 teaspoons vanilla
- 12 ounces semi-sweet chocolate, roughly chopped
- flaky sea salt, for topping
Instructions
- In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl.
- To the hot browned butter, add the brown sugar, stirring to combine. Set aside to cool for 15-20 minutes.
- To a medium bowl, add the flour, baking soda, salt, and baking powder. Whisk to combine.
- Once the butter mixture has cooled, add eggs and vanilla. Whisk to combine.
- Using a rubber spatula, gradually mix in the flour mixture.
- Fold in the chopped chocolate.
- Using a 3-tablespoon scoop, drop balls of dough onto a baking sheet lined with parchment paper. Cover the dough balls and transfer to the refrigerator to chill for 24 hours.
- Remove the chilled cookie dough from the refrigerator. Let it rest at room temperature for 30 minutes before baking the cookies.
- When ready, preheat oven to 350°F. Line baking sheets with parchment paper.
- Place the dough balls onto lined baking sheets, leaving about an inch between each cookie. Bake for 12-14 minutes or until golden brown. (I prefer these slightly underdone, so I will start checking at 10 minutes.)
- Remove from oven. Sprinkle flaky sea salt on the tops of the warm cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This is probably one of the best chocolate chip cookies I have ever had. The browned butter takes this cookie to a whole new level!
Elizabeth
This might be my new favorite chocolate chip cookie. Browning the butter really is worth it, and it doesn't take much extra time. You really do need to try these cookies!!!
Rachael
Browned butter just elevates anything it goes into and these are no exception! These are a fantastic chocolate chip cookie variation, I would eat these any day!
Bella
I am obsessed with these cookies! Chocolate chip cookies never disappoint. The browned butter enhances every single bite of this cookie!
Annabelle
These are insanely delicious! They're rich, chocolatey and super soft. Best cookies ever!
Do I have to refrigerate for 24 hours?
It’s highly recommended. 🙂
Cookies are good but cakey, will try 1 less egg next time. I also prefer them without the salt.