Chewy Brown-Butter Chocolate Chip Cookies
Bakery-style cookies with deep caramel notes from brown butter and crispy edges that give way to a chewy center. Sheet-pan bake in under 20 minutes.
- Total time
- 18 min
- Servings
- 12
- Calories
- 245
- Protein
- 3g
Ingredients
- ¾ cup butter
- 1.75 cups all-purpose flour
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1.5 cups chocolate chips (semi-sweet or dark)
- 1 whole large egg
Instructions
- 1
Heat butter in a light-colored saucepan over medium until it foams, turns golden, and smells nutty, ~5 minutes. Cool 2 minutes.
- 2
Pour brown butter into a bowl. Whisk in brown sugar, granulated sugar, and egg until smooth.
- 3
Fold in flour and a pinch of salt until just combined. Fold in chocolate chips.
- 4
Drop 2-tbsp portions onto a sheet pan, spacing them 2 inches apart. Bake at 350°F for 10–12 minutes.
- 5
Cookies should look underbaked at the center—they will continue cooking as they cool. Cool on pan 5 minutes.
- 6
Transfer to a wire rack. They'll firm up as they cool, edges crispy and centers chewy.
Tools you’ll need
- light-colored saucepan (to see browning)
- whisk
- medium bowl
- sheet pan
- wire cooling rack
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