Baking
Brown Butter Chocolate Chip Cookies
Deeply nutty, chewy-edged cookies with pools of dark chocolate and flaky salt on top.
Photo by Food Photographer on Unsplash
There is a version of this cookie in almost every kitchen I love. This is mine: nutty, chewy-edged, and full of uneven chocolate pools.
Ingredients
Rest the dough overnight if you can. If not, bake immediately and eat one warm from the pan.
Chocolate matters
Chop a real chocolate bar instead of using chips. The ragged edges melt into thin, glossy pools.
How to make it
- 1
Brown the butter until deeply golden and nutty, then cool until just warm.
- 2
Whisk in sugars, eggs, and vanilla.
- 3
Fold in flour, baking soda, salt, and chopped chocolate.
- 4
Scoop and bake at 375 F until edges are set and centers still look soft.
- 5
Sprinkle with flaky salt while warm.
Serving notes
Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers reheat beautifully with a splash of pasta water.
Reviews
What cooks are saying
Reader notes
Made this on a Tuesday and my whole family went quiet at the table. The highest compliment.
Really lovely. I added a pinch of chili flakes for heat and it worked beautifully.
The instructions were clear and the timing was accurate.
This tasted like something from a little neighborhood trattoria. Simple, cozy, and very repeatable.
I appreciated the exact visual cues. Mine came out right on the first try.
