Name: Brown Butter Chocolate Chip Cookies
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 dozen cookies
Ingredients: 2 cups all-purpose flour; 3/4 tsp. baking soda; 1 cup brown* butter, cooled; 1 cup dark brown sugar, packed; 1/2 cup granulated sugar; 2 eggs; 6 oz. dark chocolate chips; 2 oz. milk chocolate chips

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Brown Butter Chocolate Chip Cookies

Recipe by Miranda Barnett, Savory Spice Test Kitchen

All-Purpose Cooking

Baking

This brown butter chocolate chip cookie recipe is part of our Test Kitchen Essentials series, where we show you how to level-up classic recipes with the power of spices!

These cookies balance smooth and rich Pure Madagascar Vanilla Extract, chocolate-enhancing Pure Espresso Powder, and a flaky topping of French Fleur de Sel Sea Salt to create hands down the best brown butter chocolate chip cookie recipe while being both luxurious and approachable.

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Serves 2 dozen cookies

Prep Time 10 minutes

Cooking Time 10 minutes

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Ingredients

2 cups all-purpose flour

1 tsp. French Fleur de Sel Sea Salt, plus more to sprinkle

3/4 tsp. baking soda

1/2 tsp. Pure Espresso Powder

1 cup brown* butter, cooled 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 eggs

2 tsp. Pure Madagascar Vanilla Extract

6 oz. dark chocolate chips 2 oz. milk chocolate chips

Directions

Step 1 Prepare dough

Step 2 Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together all-purpose flour, French Fleur de Sel Sea Salt, baking soda, and Pure Espresso Powder, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together brown butter, dark brown sugar, and granulated sugar for 4 to 5 min., until light and fluffy. Add Pure Madadgascar Vanilla Extract, then eggs one at a time, mixing between each addition until just combined. Add reserved flour mixture and mix until just combined. Remove from stand mixer and fold in chocolate chips with a rubber spatula or wooden spoon.

Step 3 Shape and bake

Step 4 Roll dough into tablespoon-sized balls and set on prepared baking sheet 2-inches apart. Bake for 8 min., sprinkle with a pinch of French Fleur de Sel Sea Salt, then return to oven to bake for another 2 min. or until edges of cookies are golden brown and center is still slightly puffy. Let cool on baking sheet for 5 min. before transferring to a wire rack to cool.

Recipe Notes

Read about the testing behind this recipe in our blog post, Test Kitchen Essentials: Chocolate Chip Cookies.

*To brown butter: Slowly melt butter in a pan over low heat. Once melted, raise heat to medium-low, and let stir constantly with a rubber spatula until butter is foamy, smells nutty, and starts to turn lightly brown. Keep the heat gentle to not burn the butter. Transfer to a bowl and let cool to room temperature.