desserts

Brown Butter Chocolate Chip Cookies

The brown butter adds a nutty, caramel depth that makes these taste more interesting than a standard cookie. I rest the dough overnight — it's worth it.

Serves 24
Prep 20m
Cook 12m
Total 32m

Ingredients

  • 225 gunsalted butter
  • 200 gdark brown sugar, packed
  • 100 ggranulated sugar
  • 2 largeeggs
  • 1 tspvanilla extract
  • 280 gall-purpose flour
  • 1 tspbaking soda
  • 1 tspfine sea salt
  • 300 gdark chocolate, roughly chopped (70%)
  • flaky sea salt, for topping

Instructions

  1. 1

    Brown the butter: melt it in a light-colored saucepan over medium heat, stirring frequently. It will foam, then smell nutty, and the milk solids will turn golden-brown. Immediately pour into a large mixing bowl and let cool for 10 minutes.

  2. 2

    Whisk both sugars into the warm brown butter until combined. Add the eggs and vanilla and whisk vigorously for about 1 minute — the mixture should look thick and slightly ribbony.

  3. 3

    Fold in the flour, baking soda, and salt until just combined. Fold in the chopped chocolate.

  4. 4

    Cover the bowl and refrigerate for at least 1 hour, ideally overnight. The rest deepens flavor and improves texture.

  5. 5

    Preheat oven to 175°C (350°F). Scoop dough into balls (~50g each) onto parchment-lined baking sheets, spaced 5cm apart. Sprinkle with flaky salt.

  6. 6

    Bake for 11–13 minutes until the edges are set but the centers still look underdone. They firm up as they cool.

  7. 7

    Let cool on the baking sheet for 5 minutes before transferring. They keep well in an airtight container for up to 5 days — if they last that long.