Description
Best Brown Butter Chocolate Chip Cookies — perfect for breakfast cookie plates, afternoon treats, and gift boxes. Makes 18 thick, chewy cookies in 37 minutes with 12 simple pantry ingredients and no electric mixer.
Ingredients
Scale
- 10 tablespoons (140g) salted butter
- 1 ½ cups (215g) all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup (145g) packed light brown sugar
- ⅓ cup (65g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon (15ml) milk
- 1 teaspoon (5ml) pure vanilla extract
- 3 oz (85g) dark chocolate, coarsely chopped
- ½ cup (85g) semisweet chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Brown the butter in a stainless steel saucepan over medium heat, stirring constantly until golden brown specks form and the aroma turns nutty. Transfer to a bowl and cool to 90–93°F.
- In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
- Mix the cooled brown butter with brown sugar and granulated sugar until thick and combined.
- Add the egg, milk, and vanilla extract, mixing gently until smooth and creamy.
- Fold in the dry ingredients until almost combined, then add chopped dark chocolate and semisweet chips. Mix just until incorporated.
- Cover the dough and refrigerate for 1–4 hours (minimum 2 hours recommended).
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop dough into 2 oz (56g) balls and place 3 inches apart on prepared sheets.
- Bake for 8–10 minutes until golden on top and browned around the edges but still soft in the center.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Refrigerator: Place fully cooled cookies in a single layer inside an airtight container, separating layers with parchment paper to prevent sticking. Seal tightly and store in the main body of the fridge—not the door, where temperatures fluctuate. They stay fresh for up to 5 days. Let them sit at room temperature for 10 minutes before eating for the best soft-centered texture.
- Freezer: Arrange baked and cooled cookies on a parchment-lined sheet pan and flash-freeze for 1 hour until solid. Transfer to a heavy-duty freezer bag, squeeze out excess air, and seal. Label with the date. They keep for up to 3 months without any loss of flavor, following food storage guidelines. Thaw at room temperature for 15 minutes.
- Oven Reheat: Preheat your oven to 300°F (150°C). Place cookies on a parchment-lined baking sheet with at least an inch of space between each one. Warm for 5 minutes until the edges feel barely set and the centers look glossy. Remove and let them rest on the pan for 2 minutes—they firm up as they cool, giving you that coveted crispy-edge, gooey-center contrast.
- Microwave Reheat: Set a single cookie on a microwave-safe plate and place a damp paper towel loosely over the top to trap steam. Heat on medium power for 10–15 seconds. Check the center—it should be just warm, not hot, to keep the chocolate melty without making the base rubbery. Eat immediately because microwaved cookies firm up quickly as they cool.
- Air Fryer Reheat: Preheat your air fryer to 275°F (135°C). Place cookies in the basket in a single layer—do not stack. Heat for 3 minutes, then check. The circulating hot air crisps the exterior while gently warming the interior, essentially recreating a fresh-from-the-oven experience. Let them cool on a wire rack for 1 minute before serving.
- Prep Time: 15
- Cook Time: 11
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookies
- Calories: 178 calories
- Sugar: 14g
- Sodium: 142mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg