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Perfect Brown Butter Chocolate Chip Cookies (Bakery Style)

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These bakery-style chocolate chip cookies use brown butter for a nutty, caramelized flavor that transforms a classic treat into something deeper and more complex. With crispy edges, soft centers, and pools of melted chocolate, they are a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • 1 cup packed (200 grams) dark brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 tablespoon (15 ml) whole milk
  • 2 cups plus 2 tablespoons (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt (reduce to ¾ teaspoon if using table salt)
  • 1 ½ cups (about 270 grams) semi-sweet chocolate chips or chopped chocolate
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and place in a light-colored skillet or saucepan over medium heat. Stir constantly. The butter will melt, foam, then crackle and pop. After 5 to 7 minutes, the foam will subside and golden brown specks will form. When the butter turns deep amber and smells nutty, remove from heat immediately. Pour into a heatproof bowl, scraping all brown bits. Let cool for 10 to 15 minutes until warm but not hot.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, combine the cooled brown butter with dark brown sugar and granulated sugar. Beat with a hand mixer or stand mixer with paddle attachment on medium speed for 2 to 3 minutes until the mixture looks like wet sand and is slightly lighter in color.
  4. Add egg, yolk, vanilla, and milk: Add the whole egg, extra yolk, vanilla, and milk. Beat on medium speed for about 1 minute until pale, thick, and glossy. Scrape down the sides and bottom of the bowl.
  5. Fold in dry ingredients: Add the flour mixture all at once. Mix on low speed or fold by hand with a spatula until just a few streaks of flour remain. Do not overmix.
  6. Add chocolate: Fold in the chocolate chips or chopped chocolate with a spatula until evenly distributed. The dough will be soft and slightly greasy-looking.
  7. Chill the dough: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours, or up to 72 hours. For longer chill, let dough sit at room temperature for 10 to 15 minutes before scooping.
  8. Preheat oven: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
  9. Scoop dough: Use a cookie scoop to portion dough into balls about 2 to 3 tablespoons each. Place 2 to 3 inches apart on prepared baking sheets. Do not flatten.
  10. Bake: Bake one sheet at a time on the middle rack for 10 to 12 minutes. Cookies should be golden brown around the edges but still pale and slightly puffy in the center. For crispier cookies, bake 12 to 13 minutes.
  11. Add flaky salt: As soon as cookies come out of the oven, sprinkle a pinch of flaky sea salt on top of each (optional).
  12. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is non-negotiable for the best texture. The dough can be refrigerated for up to 72 hours; longer chill develops better flavor. For freezing, scoop dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes. Cookies taste even better the day after baking.

Nutrition

Keywords: brown butter chocolate chip cookies, bakery style cookies, chocolate chip cookies, easy cookie recipe, homemade cookies

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