06/02/2026
Honestly, it's dangerous having these in the house because once you start, you can't stop.
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Best Ever Brown Butter Chocolate Chip Cookies
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Ingredients:
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⇒ 1 cup (220g) unsalted browned butter, room temperature
⇒ 1 cup (200g) light or dark brown sugar
⇒ ½ cup (120g) granulated sugar
⇒ 2 large eggs, room temperature
⇒ 1 tsp (6g) vanilla bean paste or vanilla extract
⇒ 2½ cups (300g) all-purpose flour
⇒ ½ tsp (2g) baking powder
⇒ ½ tsp (3.5g) baking soda
⇒ 1 tsp (6g) sea salt
⇒ 2¾ cups (440g) chocolate chips — mix of semisweet and milk chocolate
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Directions:
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Prep: Preheat your oven to 375°F (190°C). Line two large sheet pans with parchment paper.
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Cream: In a large bowl, combine the browned butter, brown sugar, granulated sugar, salt, and vanilla. Mix for 3–5 minutes until the mixture is light and fluffy.
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Emulsify: Add the eggs one at a time, mixing well for 1–2 minutes after each addition until the batter has lightened in color and thickened significantly.
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Dry Mix: Add the flour, baking powder, and baking soda. Mix until just combined — there should still be a few streaks of flour visible.
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Fold: Add the chocolate chips and mix for only 10–15 seconds to distribute them. Do not overwork the dough.
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Bake: Scoop out 100g (about ½ cup) dough balls — these are large, bakery-style cookies. Arrange them on the pans leaving plenty of space between each one. Bake for 12–14 minutes until the edges are golden brown.
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Cool: Let the cookies cool completely on a wire rack to allow the texture to fully set.
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Pro Tip: For even deeper flavor, shape the dough balls and refrigerate for 3 days, then freeze overnight. Bake straight from the freezer at 375°F for 15–17 minutes. The difference is extraordinary — deeper caramel notes, better structure, and that perfect chewy center that makes bakery cookies so irresistible. 🧈
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Prep Time: 15 mins | Bake Time: 14 mins | Total Time: 30 mins
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Calories per serving: ~480 | Servings: 12–14 jumbo cookies
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Bon appétit and happy cooking! 🍪✨
