Some recipes never go out of style, and a warm chocolate chip cookie with a cold glass of milk is the proof. This version browns the butter for a toffee-like depth and uses chopped chocolate for those irresistible melty pools.
What makes this cookie special
- Brown butter adds nutty, caramel flavour.
- More brown sugar than white keeps centres chewy.
- Chopped chocolate bars (not just chips) create layers and puddles.
- A rest in the fridge deepens flavour and stops spreading.
Bakery-style trick
Right after the cookies come out, drop a round cutter or glass over each one and swirl to make perfectly round edges. Finish with a few flakes of sea salt.
Storing & freezing
Keep baked cookies in an airtight tin for up to 4 days. Freeze balls of raw dough on a tray, then bag them — bake from frozen, adding 1–2 minutes.
The recipe
Brown Butter Chocolate Chip Cookies
Prep20 min
Cook12 min
Serves18 cookies
LevelEasy
Ingredients
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- 225 g unsalted butter
- 200 g light brown sugar
- 100 g granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 300 g all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 300 g dark chocolate, chopped (or chips)
- Flaky sea salt, to finish
Method
- Melt the butter in a light-coloured pan over medium heat, swirling until it smells nutty and brown flecks appear (5–7 minutes). Cool 10 minutes.
- Whisk the brown butter with both sugars, then beat in the eggs and vanilla until glossy.
- Fold in the flour, baking soda and salt until just combined. Stir in the chocolate.
- Chill the dough for at least 30 minutes (or up to 48 hours).
- Heat the oven to 180°C (350°F). Scoop 50 g balls onto lined trays, 7 cm apart.
- Bake 10–12 minutes until edges are golden but centres look soft. Sprinkle with flaky salt and cool on the tray 5 minutes.