Once You Try Chocolate chip Cookies This Way, You Won’t Go Back

These are my tips and tricks to make a basic chocolate chip cookie absolutely gourmet. Infused with rich, nutty browned butter, loaded with semisweet chocolate, and topped with flaky sea salt, these brown butter chocolate chip cookies are the BEST.

Print the Recipe: https://sugarspunrun.com/brown-butter-chocolate-chip-cookies/

Ingredients
1 cup (225 g) unsalted butter cut into Tablespoon-sized pieces
1 cup (200 g) light or dark brown sugar¹
⅔ cup (135 g) white sugar
2 large eggs room temperature
1 ½ teaspoons vanilla extract
2 ¾ cups (340 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon table salt
10 oz (285 g) semisweet chocolate² see note
flaky sea salt for sprinkling (optional but so good!): https://amzn.to/4fTmjmz

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Instructions
00:00 Introduction
How to Brown Butter (it’s easy!)³
00:22 Place butter in a medium-sized saucepan (preferably a light colored one–this will make it easier to tell once your butter has browned) and melt the butter over low/medium-low heat.
00:58 Once melted, increase stovetop heat to just above medium heat.
01:04 Swirl and scrape the sides of the pan constantly with a wooden spoon or heatproof spatula – butter will foam and pop. Once the this noise slows, you should notice brown bits beginning to form on the bottom.
01:23 Once you notice browning (and you smell that beautiful nutty aroma of browned butter), remove from heat quickly and pour into a large, heatproof bowl.
01:58 Allow butter to cool at room temperature until no longer warm to the touch before proceeding with the recipe.
Cookie Dough
02:35 Once your butter has cooled, add sugars and stir well.
03:28 Add eggs and vanilla extract and stir until dough is uniform.
04:18 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
05:05 Gradually add the flour mixture to butter mixture, stirring until ingredients are completely combined.
06:07 Add chocolate and stir well so that chocolate is well distributed through the batter.
07:23 Cover cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
07:40 About 15 minutes before dough has finished chilling/before you are ready to bake, preheat oven to 350F (175C) and line cookie sheets with parchment paper.
07:47 Once dough has finished chilling scoop by about 2 Tablespoon-sized portions. Gently roll the dough between your palms so that you have a round ball, then place cookie dough at least 2″ apart on prepared cookie sheet.
08:39 Bake on 350F (175C) for 10-12 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
09:05 Let cookies cool for about a minute then sprinkle lightly with flaky sea salt. Allow cookies to cool completely on baking sheet before removing, then enjoy!

Notes
¹Sugar
I like to use half light and half dark brown sugar, just because I usually have both on hand and like the blend. Either variety will work fine in this recipe, though. Cookies made with light brown sugar will be lighter in color, cookies made with dark brown sugar will be darker in color and slightly richer in flavor.
²Chocolate
You can substitute chocolate chips instead, you’d need about 1 ¾ cups chocolate chips.
³Brown Butter Note
If you’ve never browned butter before and are nervous about the process, make sure to watch my video at the top of the recipe card so you can see exactly how I do it.
Storing
Store in an airtight container at room temperature for up to a week.

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