Incredible Brown Butter Chocolate Chip Cookies with the BEST flavor ever! These'll be your NEW FAVORITE chocolate chip cookie recipe; the brown butter adds a delicious caramel flavor that everyone loves.
Add all 4 sticks of butter to a large saucepan over medium-high heat. (I know a large saucepan seems too big, but as the butter cooks, it foams up, so trust me on this one!)
Stir gently using a rubber scraper as the butter melts. Continue to stir as the butter cooks. It will first liquify, then start to bubble & foam, all while gently bubbling. Within about 5 minute after the butter melts, it will begin to change color and brown bits will appear. I like to cook it about 45 seconds to 1 minute past when it changes color.
Remove from heat and let cool until butter has solidified again. (It won't return to the same state as it was per-cooking. It will be more the consistency of sour cream.)
How to Make Brown Butter Cookies
Follow directions above for browning butter & letting it cool fully.
Preheat oven to 350°F. Line 3 cookie sheets with parchment paper and set aside.
Cream butter & sugars with an electric mixer until fluffy, about 2 minutes. Mix in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda & salt. Add dry ingredients into the butter mixture in 2 batches.
Stir in 2 cups chocolate chips & 1 1/2 cups chocolate chunks. (The remaining chocolate is used on top of the cookies)
Use a medium cookie scoop to measure out balls of dough. (About 1.5 TBSP) Combine the remaining chocolate chips & chunks in a bowl and place several on top of each ball of cookie dough.
Bake at 350 for 8- 10 minutes until golden brown on edges. Let cookies rest on the cookie sheet for 3-4 minutes before transferring them to a cooling rack. Enjoy!
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Notes
Recipe can be doubled OR divided in half very easily. We found 4 dozen is the perfect amount as they're SO GOOD.