These are my absolute favourite chocolate chip cookies and are always a hit no matter where I bring them! Crispy on the outside, chewy in the middle, and a delicious caramel butter flavour.
prep time: ~15 min | cook time: 9-11 min | makes: 30 cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, browned and cooled (see notes)
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- ¾ cup dark chocolate chunks
- sea salt for garnish
- Preheat oven to 375° F.
- In a large bowl, beat the browned butter, sugars, and vanilla extract.
- Add eggs, beating after each addition.
- Slowly beat the flour, baking soda, and salt into the wet mixture until combined.
- Use a spatula to fold in the chocolate.
- Roll 1 tablespoon of dough into a ball and place on a baking sheet, leaving about 2 inches of space beside each cookie.
- Bake for 9-11 minutes, or until golden brown.
- Immediately after removing from oven, sprinkle with sea salt.
- Let cool on baking sheets for a few minutes, then transfer to wire racks to cool completely. Enjoy!
* See below for notes and variations *
- Heat butter in a small sauce pan on medium-low, stirring occasionally until butter is slightly caramel in colour. Remove from heat and let cool.
- Note: it is okay for the butter to be liquid but it shouldn’t be hot to the touch when using in this recipe.
- Feel free to change the types of chocolate chips and chunks added, e.g. all dark chocolate.
- If you would like a cakier cookie, add ¼ – ½ cup more flour.
- Substitute in 1 cup of chopped nuts or fruit, such as raisins or cranberries, for the chocolate.
One thought on “Browned Butter Chocolate Chip Cookies”
These were so good! I’d never browned butter before but it brought these over the top. Maybe I’ll have to make them again this week