Browned Butter Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 day 50 minutes
Servings 25 large cookies


  • 2 sticks (227 grams) unsalted butter
  • 1/2 (100 grams) cup granulated sugar
  • 1 1/4 cups (250 grams) lightly packed dark brown sugar
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 cup (127 grams) bread flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups (255 grams) semisweet chocolate chips
  • 1 cup (140 grams) semisweet chocolate baking wafers (from Guittard or Valrhona)


  • In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Add in the sugars, stir, then set aside to cool completely.
  • In a medium bowl combine the flours, baking soda, baking powder, and salt.
  • To the browned butter mixture, add the eggs, egg yolk, and vanilla and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.
  • Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
  • Meanwhile, preheat the oven to 350ºF. Line baking sheets with parchment paper.
  • Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
  • Bake for 11 to 13 minutes, or until golden brown. Remove from and let cool for 2 minutes before removing to wire racks to cool completely.
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