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Brown butter chocolate chip cookies with melted chocolate chunks and flaky sea salt on a cooling rack.

Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies combine nutty browned butter, dark chocolate chunks, and chocolate chips for cookies with crisp edges, chewy centers, and rich chocolate flavor in every bite.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Additional time3 hours
Total Time 3 hours 32 minutes

Ingredients

  • 120 g unsalted butter
  • 150 g all-purpose flour
  • 130 g bread flour
  • ½ teaspoon baking soda
  • 100 g granulated sugar
  • 230 g dark brown sugar
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon vanilla extract
  • 150 g dark chocolate bar chopped
  • 150 g dark chocolate chips
  • 1 teaspoon salt
  • Flaky sea salt for topping
  • Extra chocolate pieces for topping

Instructions

  • In a medium saucepan, melt 120 g unsalted butter over medium heat. Continue cooking, stirring often, until it turns golden brown and smells nutty. Remove from the heat, transfer to a heatproof bowl, and let it cool to room temperature.  
  • In a large bowl, whisk together 150 g all-purpose flour, 130 g bread flour, and ½ tsp baking soda. Set aside.  
  • In another large bowl, combine the cooled browned butter, 100 g granulated sugar, and 230 g dark brown sugar. Beat until combined.  
  • Add 2 large eggs, 1 large egg yolk, 1 tsp salt, and 1 tbsp vanilla extract. Using a hand mixer, whisk until smooth and creamy.  
  • Gradually fold the dry ingredients into the wet ingredients and mix until just combined.
  • Fold in 150 g dark chocolate bar and 150 g dark chocolate chips until evenly distributed throughout the dough.
  • Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. If chilled overnight, let the dough sit at room temperature until soft enough to scoop.
  • Scoop about ⅓ cup (90 g) of dough per cookie and place on parchment-lined baking sheets, leaving enough space between each cookie.
  • Top each cookie with a pinch of flaky sea salt and a piece of chocolate. Cover lightly with plastic wrap and refrigerate for 15 minutes while the oven preheats.
  • Preheat the oven to 350°F / 175°C (325°F convection / 155°C fan).
  • Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly underbaked.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. 

Notes

Brown the Butter Carefully: I keep a close eye on the butter once it starts foaming because it can go from perfectly browned to burnt in less than a minute. 
Give the Dough Time to Chill: I find the cookies bake up thicker and develop a deeper flavor when the dough rests in the refrigerator overnight. 
Top with Extra Chocolate: Pressing a few extra chocolate pieces onto the dough before baking gives the cookies a bakery-style finish. 
Don't Overbake: I remove the cookies when the centers still look slightly soft. They continue to set as they cool on the baking sheet. 
Storage: I store the cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months. 

Nutrition

Calories: 422kcal | Carbohydrates: 58g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 274mg | Potassium: 234mg | Fiber: 2g | Sugar: 34g | Vitamin A: 317IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 3mg
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