# 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 edges.

- Servings: 15 servings
- 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, at room temperature
- 2 tbsp heavy cream, at room temperature
- 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 of choice
- Flaky sea salt, for serving

## Instructions

1. Brown the butter: Add the butter to a saucepan over medium-high heat.
2. Allow to melt and brown, while stirring continuously (~5-8 mins).
3. Continue cooking, stirring with a spatula, until the milk solids begin to brown and the color starts to deepen.
4. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl.
5. Set aside to cool slightly (about 15-20 minutes), enough so it doesn’t melt the sugars when added.
6. Line a baking sheet with parchment paper to use later.
7. In a separate medium bowl whisk together the flour, baking soda, baking powder, and salt.
8. Once the brown butter has cooled, add both sugars and whisk until well combined.
9. Add in the eggs and whisk until well combined and the mixture is lighter in color.
10. Then, add in the heavy cream and vanilla.
11. Whisk until well combined.
12. Add the dry ingredients to the wet, and gently fold until just combined.
13. Add the chocolate chips/chunks; gently fold until evenly dispersed.
14. Use a large cookie scoop (#20; 3 tbsp) to scoop the dough out onto the baking sheet, placing the cookies next to each other.
15. Cover the baking sheet with plastic wrap and place in the refrigerator to chill for at least 3-4 hours or overnight.
16. The next day or once ready to bake, preheat the oven to 375F.
17. Line a large baking sheet with parchment paper.
18. Space the cookies on the baking sheet 2” apart from each other.
19. Bake at 375F for 12-15 minutes, until the center is slightly puffed up, lightly golden, and the edges are golden and set.
20. Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle.
21. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
22. Serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.

## Equipment

- saucepan
- large bowl
- baking sheet
- parchment paper
- medium bowl
- whisk
- spatula
- large cookie scoop (#20; 3 tbsp)
- plastic wrap
- wire cooling rack
- bowl or large round cookie cutter

## Tips

- Highly recommend chilling the dough overnight (or up to 48 hours) for the best texture and flavor.
- To get melty chocolate on top, press extra chocolate chips into the cookies immediately after removing them from the oven.
- The cookies will continue to bake on the baking sheet while they are cooling, so don't be afraid to pull them right at the 12 minute mark.
- If you like your cookies more done, keep them in the oven for 1-2 more minutes.

## Source

- Original video: https://vt.tiktok.com/ZSQ8ohCRY/
- Recipe page: https://www.cliprecipe.com/recipe/b1ec25b3-eac3-4261-af4f-ed06d47ed0e7
- Extracted: 2026-06-05

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