# Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies are soft and gooey in the middle, with melty pools of chocolate and golden, crinkly, chewy edges, best served warm with flaky sea salt and a cold glass of milk.

- Servings: 15 servings
- Total time: 25 min
- Category: Dessert
- Language: en

## Ingredients

- 1 cup salted butter
- 2 tbsp salted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 2 tbsp heavy cream
- 2 tsp vanilla bean paste or extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 0.25 tsp salt
- 1.5 cups chocolate chips or chopped chocolate
- flaky sea salt

## Instructions

1. Add butter to a saucepan over medium-high heat.
2. Allow butter to melt and brown while stirring continuously for approximately 5-8 minutes.
3. Pour the brown butter into a large bowl and set it aside to cool slightly for 15-20 minutes.
4. Chop the chocolate bar into small pieces.
5. Add both sugars to the cooled brown butter and whisk until well combined.
6. Add eggs and whisk until well combined and the mixture is lighter in color.
7. Add heavy cream and vanilla, then whisk until well combined and the mixture appears like caramel.
8. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
9. Add the dry ingredients to the wet ingredients and gently fold until just combined.
10. Add chocolate chips and chopped chocolate; gently fold until evenly dispersed.
11. Use a large cookie scoop to scoop the dough onto a baking sheet lined with parchment paper.
12. Cover the baking sheet with plastic wrap and place it in the refrigerator to chill for at least 3-4 hours or overnight.
13. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
14. Space the cookies on the baking sheet 2 inches apart.
15. Bake the cookies at 375°F for 12-15 minutes until the center is slightly puffed up and lightly golden, and the edges are golden and set.
16. Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape them into a perfect circle.
17. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.

## Equipment

- pan
- bowl
- whisk
- spatula
- knife
- cutting board
- cookie scoop
- baking sheet
- plastic wrap
- round cookie cutter
- wire cooling rack

## Tips

- For the best texture and flavor, chill the dough overnight or up to 48 hours.
- If needed, immediately after baking, use a bowl or large round cookie cutter to shape the cookies into a perfect circle.
- Press extra chocolate chips into the cookies immediately after removing them from the oven to get melty chocolate on top.
- The cookies will continue to bake on the baking sheet while cooling, so don't be afraid to pull them right at the 12-minute mark if you like them less done.
- If you like your cookies more done, keep them in the oven for 1-2 more minutes.

## Source

- Original video: https://www.tiktok.com/t/ZP8BXj2mv/
- Recipe page: https://www.cliprecipe.com/recipe/a38d8685-fb1c-42be-91d7-ef602167b157
- Extracted: 2025-08-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt