Close up of Chocolate Chip Cookie
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Brown Butter Chocolate "Chip" Cookies

Brown butter, big chunks of chocolate, and three kinds of sugar create our perfect chocolate "chip" cookie recipe.
Prep Time25 mins
Cook Time15 mins
Resting Time1 d


  • 1/4 cup (2oz) unsalted butter, room temp cut into small chunks (for brown butter)
  • 1/2 cup (4oz) unsalted butter, room remp cut into small chunks (for creaming)
  • 2 tbsp granulated sugar
  • 2 tbsp turbinado sugar
  • 3/4 cup plus 2 tbsp dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 3/4 cup all purpose flour
  • 1/2 lb 70% cacao chocolate bar cut into large chunks
  • Flaky Sea Salt, for garnish optional


Brown Butter

  • Place 1/4 cup room temperature butter in a small saucepan. Heat over a medium heat until fully melted, about a minute.
  • After the butter is fully melted it will start to bubble and splatter. This is just the water being cooked off. Be sure to constantly stir the butter and keep cooking until all the water is cooked off.
  • The butter should smell very nutty but not burnt. Light brown specks will appear in the butter. Cook until a nice golden brown color and then pour into a heatproof bowl immediately to stop the cooking. Set aside to cool to room temp.

Cookie Dough

  • Add the remaining 1/2 cup unsalted butter and all three of the sugars to the bowl of a stand mixer. With the paddle attachment, cream the butter and sugar together on a medium-high speed until light and fluffy. This will take about 5 minutes.
  • Next add in the egg and the vanilla extract. Mix on a low speed until just combined.
  • Sift the flour and baking soda together into a separate bowl. Add the sifted flour, baking soda, and the kosher salt to the wet ingredients. Mix on a low speed until just combined. Scrape down the sides of the bowl as needed with a rubber spatula.
  • At this point the brown butter should be at room temperature. Add in the brown butter and mix on a low speed until combined. Remove the bowl from the stand mixer. Add in the chocolate chunks and fold them into the dough with a sturdy wood or rubber spatula.

Resting and Baking the Dough

  • With a 2 tbsp scoop, portion cookie dough out onto a parchment or silpat lined baking sheet. Space out the dough so they have room to expand. Rest in the fridge preferably overnight but 30 minutes to an hour should still produce a noticeable difference.
  • Preheat oven to 350°F. Remove cookie dough from fridge and sprinkle a few flakes of sea salt onto each portioned cookie. Bake in oven for about 15 minutes or until a nice golden brown on the outside.