Brown Butter Chocolate Chip Cookies
Deeply nutty, chewy-edged cookies with pools of dark chocolate and flaky salt on top.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 18
- Level
- Easy
Photo by Food Photographer on Unsplash
There is a version of this cookie in almost every kitchen I love. This is mine: nutty, chewy-edged, and full of uneven chocolate pools.
Rest the dough overnight if you can. If not, bake immediately and eat one warm from the pan.
Chocolate matters
Chop a real chocolate bar instead of using chips. The ragged edges melt into thin, glossy pools.
The recipe
Tick ingredients off as you go. Quantities scale with servings.
Ingredients 10 items
Method 5 steps
Brown the butter until deeply golden and nutty, then cool until just warm.
8 minWhisk in sugars, eggs, and vanilla.
5 minFold in flour, baking soda, salt, and chopped chocolate.
Scoop and bake at 375 F until edges are set and centers still look soft.
12 minSprinkle with flaky salt while warm.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers keep, covered, for up to three days in the fridge.
Mira Alden
Elena Marsh