The only thing better than chocolate chip cookies is making them brown butter cookies.
Frequently asked questions
What does brown butter do to cookies?
Most traditional chocolate chip cookie recipes start by creaming softened butter with sugar. Here, the butter is melted in a skillet until golden brown and nutty first. This simple step does require a bit of extra time (mainly for chilling the butter), but the result is an intensely toasty butterscotch note that makes these thin, chewy cookies irresistible.
What chocolate is best for cookies?
Using two kinds of bittersweet chocolate (chips and a chopped bar) adds luscious layers to the cookies. The chips hold their shape when baked and provide consistent chocolaty goodness throughout, whereas the chopped bar's irregular shards contribute visual and textural interest along with flavor.
Note from the Food & Wine Test Kitchen
A final sprinkle of flaky salt enhances the flavor of these brown butter chocolate chip cookies even more. We especially like the exquisite pyramid flakes of Maldon sea salt, which also lend the cookies a subtle crunch.
Ingredients
-
1 cup (2 sticks) unsalted butter
-
2 1/2 cups (about 10 5/8 ounces) all-purpose flour
-
1 teaspoon baking powder
-
3/4 teaspoon kosher salt
-
1/2 teaspoon baking soda
-
1 cup packed dark brown sugar
-
1/2 cup granulated sugar
-
2 large eggs
-
2 teaspoon vanilla extract
-
3/4 cup bittersweet chocolate chips, morsels, or discs (about 60% cacao)
-
1 (3 1/2-ounce) bittersweet chocolate bar (about 70% cacao), chopped
-
1/2 teaspoon flaky sea salt, such as Maldon
Directions
-
Julia Hartbeck
Gather the ingredients.
-
Julia Hartbeck
Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter starts to foam and turn brown, about 10 minutes. Immediately pour into a heatproof glass bowl; cover and chill until solidified, about 1 hour. (For quicker cooling, place in a freezer-proof bowl and freeze about 30 minutes.)
-
Julia Hartbeck
Meanwhile, preheat oven to 350°F. Line three large baking sheets with parchment paper and set aside. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.
-
Julia Hartbeck
Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes.
-
Julia Hartbeck
Add eggs and vanilla; beat on medium speed until well combined, about 1 minute. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chocolate.
-
Julia Hartbeck
Using a 3-tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets (do not flatten). Sprinkle with flaky sea salt.
-
Julia Hartbeck
Place two of the baking sheets on separate racks in preheated oven and bake until edges of cookies are lightly golden and set, 12 to 14 minutes, rotating pans (top to bottom) halfway through bake time. Let cookies cool on pans 10 minutes; transfer to wire racks. Bake remaining sheet of cookies until edges are lightly golden and set, 12 to 14 minutes, repeating cooling process. Serve cookies warm or let cool completely, about 15 minutes.
![Classic Chocolate Chip Cookies Recipe](https://www.foodandwine.com/thmb/9UIUgp3Dqf98ZXtFQHOqlb5ifro=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Classic-Chocolate-Chip-Cookies-FT-RECIPE0520-2000-c4c3fa9d20a542ccba0a494bb4a74bf7.jpg)