I am about to start this blog post with a bold statement: these are the best chocolate chip cookies ever. Traditional chocolate chip cookies are delicious, don’t get me wrong, but this recipe elevates that classic cookie to another level with the addition of the brown butter and salt sprinkled on top. These cookies take a little more time than what you might be used to, but once you taste these I promise it will be hard to go back!
The main component to making these cookies stand out is the brown butter (see photo below). Browning butter may sound complicated, but it really only takes about 5 minutes and you just need to pay attention! Place one cup of butter (2 sticks) in a sauce pan on medium heat. Using a whisk, stir constantly. Before the butter browns it will foam up twice. Almost immediately after the second time it foams up the butter will begin to brown. As soon as you see it start to darken, remove from heat. Immediately pour in the vanilla. This will simmer and steam so be careful, but it will create the most amazing smell. Seriously, I want to make a ‘brown butter vanilla’ candle it smells that good. From there you are ready to build your dough!
The brown butter in these cookies creates a deep, nutty flavor that is unlike any traditional cookie recipe. The second necessary step in this process is to chill your dough. You will notice that the dough is sort of thin, almost like a thick cake batter, so chilling it is necessary to thicken it up. Chilling will also elevate the flavor of these and you will notice the longer you chill it, the better the flavor is. This dough needs to chill for at least 2 hours, but it will have the best flavor if you let it sit overnight.
Recipe Tip:
If I’m whipping up a batch of these to just have around the house, I simply scoop the dough and bake them. If I’m making these for a party or any sort of company, I take an extra step to make the cookies more aesthetically pleasing! After I scoop the cookies I add 4-5 chocolate chips on top (see picture above). This will make your cookies prettier and add more chocolatey goodness, which never hurts.
Because of the brown butter, these cookies will be darker than your normal chocolate chip cookie. When you’re making these, you want to bake them until they are just done, to ensure they have a gooey, delicious center. Watch them as they’re baking, and as soon as they set pull them from the oven and immediately sprinkle with kosher salt. I cannot wait for you to try these cookies!!
Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup salted butter (2 sticks) You can use unsalted if you prefer!
- 1 tbsp vanilla extract
- 1 cup brown sugar
- ¼ cup sugar
- 2 eggs, room temperature
- 2 cups flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 cups chocolate chips I prefer to use milk chocolate chips because I like the taste better with this recipe, but you can use whatever you prefer!
For garnish:
- 2 tsp sea salt for garnish
Instructions
- In a medium sauce pan, melt butter. Continually stir until the butter begins to brown, anywhere between 5-7 minutes. The butter will foam up twice before browning. As soon as you see it starting to brown, remove from heat and continue to stir for 1 minute longer. It should give off a nutty, caramelly smell.
- In a stand mixer, add sugars and vanilla. Carefully pour the butter into mixer and beat on a medium speed for 5 minutes, until the mixture starts to cool down slightly. While the mixer is going, measure the flour, baking soda and salt into a separate bowl.
- After the mixer has been going for 5 minutes, add both eggs one at a time and mix until just combined. While the mixer is on the lowest speed, slowly add in flour mixture and beat until everything is incorporated, about 1 minute.
- At this point, your dough may still be warm. If it is, place in your fridge for 5 minutes or until it has cooled down to where you can add in the chocolate whips without melting. I like to add 1 cup of chocolate chips now, stir to incorporate, and save the last 1 cup to place on top to make the cookies prettier. If you're in a rush or it doesn't matter how these look, feel free to add both cups into the batter!
- This step is super important and you can't skip it! The flavor of this dough is pretty great to begin with, but to really reach it's full potential the dough must chill in the refrigerator for at least 2 hours, but is best overnight.
- After your dough has chilled for at least 2 hours, preheat the oven to 375°. I like to pull my cookie dough when I turn the oven on so it has a few minutes to warm up. This will make it easier to scoop! I like to use a 1 ½ inch ice cream scoop to make sure they're all even. Place dough balls on parchment paper or nonstick pan, evenly spaced apart so when they expand they won't run into each other. If you saved the 1 cup of chocolate chips, now is when you will place 4-5 on each dough ball.
- Bake for 9-11 minutes, or until the edges just begin to brown. Sprinkle on sea salt and serve!
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
Nate Sylvester
Why did you ruin normal chocolate chip cookies for me forever!!! 😭😭😭
Victoria Smalls
These are delicious. I have this frozen dough in my freezer at all times to either eat cookie dough or make them up quickly for guests. A MUST TRY!! You will LOVE them.
Caitlin
What type of brown sugar would you recommend? Light or dark?
Thanks!!
Emily
I always use light brown sugar!
Marina Fuentes
Hello, thanks for this recipe. I have a couple questions. You mentioned after the butter is browned immediately pour it the vanilla. In the instructions it says different. Do you pour the brown butter with the sugars while it’s still hot or warm?