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+ servings
a large browned butter chocolate chip cookie on a piece of parchment paper on a wire rack
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4.42 from 12 votes

The Best Browned Butter Chocolate Chip Cookies

These Browned Butter Chocolate Chip cookies will rock your world! They are thick, gooey, and nutty! The brown butter gives this a rich caramel flavor, and the sea salt flakes gives it a great the saltiness to balance everything out!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: browned butter chocolate chip cookies, browned butter chocolate chunk cookies, chocolate chip cookies, chocolate chunk cookies, cookies, levain cookies, the best chocolate chip cookies, thick chocolate chip cookies
Servings: 6 servings
Author: Food Dolls

Ingredients

  • 3/4 cup browned butter melted (need approximately 14 tbsp unsalted butter)
  • 1/2 teaspoon instant espresso powder
  • 2 cups all-purpose flour minus 2 tablespoons, make sure flour is leveled and not heaping *see note.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup loosely packed dark brown sugar
  • 1/2 cup loosely packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk room temperature
  • 2 teaspons vanilla extract
  • 8 ounces bittersweet chocolate bar chopped into chunks
  • 2/3 cup milk chocolate chips
  • maldon salt flakes for garnish

Instructions

  • Make the browned butter (see note below), or re-melt browned butter if it is already made. Once melted, add instant espresso and mix in. Set aside for about 20 minutes to allow the butter espresso mixture to infuse and cool.
    3/4 cup browned butter, 1/2 teaspoon instant espresso powder
  • In a medium bowl, sift the flour, baking soda and salt to combine.
    2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
  • Add the brown butter mixture, brown sugar, light brown sugar and white sugar to a large bowl and mix until well blended.
    1/2 cup loosely packed dark brown sugar, 1/2 cup loosely packed light brown sugar, 1/2 cup granulated sugar
  • Next, add 1 egg and beat the ingredients together for 1-2 minutes. Then add the egg yolk and vanilla extract and beat for another 1-2 minutes.
    1 egg + 1 egg yolk, 2 teaspons vanilla extract
  • Add the dry ingredients to butter, sugar and egg mixture, and mix just until the ingredients are combined. You want to be careful not to over mix as it will impact the texture of the cookies.
  • Gently stir in the chocolate chunks and chocolate chips. It is not necessary to use both chunks and chips, but we personally like to incorporate both to add some variety to the texture.
    8 ounces bittersweet chocolate bar, 2/3 cup milk chocolate chips
  • Scoop out about 1/3 cup of the dough and roll into balls.
  • Place on a baking sheet. At this point you can bake or refrigerate the dough overnight. If you are in a time crunch, you can refrigerate for just 30 minutes, but the longer you wait the better they will turn out!
  • Preheat your oven to 350 degrees Fahrenheit.
  • Remove the chocolate chip cookie batter from the fridge.
  • Place on a non-stick baking sheet about 2 inches apart from each other so they have room to expand in the oven.
  • When your oven is heated, bake the cookies on the center rack for 14-16 minutes, or until the edges are golden brown. Make sure not to overbake the cookies as they will continue to cook from the residual heat after they come out of the oven.
  • After a couple minutes, transfer the cookies to a wire rack and allow them to cool. Sprinkle with maldon salt, or your favorite flaky sea salt!
    maldon salt flakes for garnish

Notes

How to make browned butter-

  • Cut the butter into cubes.
  • Place the butter in the pan or sauce pot and heat the pan up over medium heat.
  • Make sure to keep a close eye on the butter while it melts, as it can go from browned to burnt quickly. Once all of the cubes have melted, start mixing with the whisk or spatula.
  • Once the butter is fully melted, it will begin to foam - this is a good sign! Keep whisking to make sure the melted butter is evenly heated. The butter will start to smell nutty, which indicates it has browned. There will also be some brown specs at the bottom.
  • At this point, turn off the heat, and keep mixing. As we mentioned earlier, it is very easy to cross over the line from browned to burnt, so do not leave the butter unattended. You can use the browned butter right away, or store it until you are ready to bake!
Flour
After you measure the 2 leveled cups, remove 2 tablespoons of the flour.

Nutrition

Serving: 1serving | Calories: 889kcal | Carbohydrates: 117g | Protein: 8g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 493mg | Potassium: 386mg | Fiber: 4g | Sugar: 78g | Vitamin A: 768IU | Calcium: 86mg | Iron: 5mg